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    Home » Diet

    Dehydrated Banana Chips

    Oct 21, 2019 · 8 Comments

    October 21, 2019 by Beth 8 Comments

    216 shares
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    holding dehydrated banana chip with bowl of banana chips in blurred in background

    This Dehydrated Banana Chips recipe is a simple way to make a yummy AIP snack the whole family with love. The recipe has three flavor options: plain, sour and cinnamon. This recipe will also help to cut costs as it’s just a fraction of the price of store bought dehydrated banana chips.

    cinnamon dehydrated banana chips in bowl on white background

    How long does it take to dehydrate bananas?

    It takes a long time in the dehydrator - 6 to 7 hours. However, you don’t need to hover over it so you can put the bananas in the dehydrator in the morning and not worry about them again until the evening.

    How to Dehydrate Bananas

    If you are going to flavor your banana chips then combine all the ingredients in a large bowl then toss to coat. If not, just skip to the next step.

    bowl of banana slices with cinnamon on top from above

    Place the banana slices in a single layer on the dehydrator shelves.

    banana slices in bowl and on dehydrator trays

    Cook for 6-7 hours at 160 degrees or until crisp. The plain and sour banana chips will cook faster than the cinnamon.

    close up of dehydrator temperature controls

    Tips of Making the Best Dehydrated Banana Chips Recipe

    • Use just ripe bananas to make it easier to slice. They are also less likely to fall apart as you prepare them.
    • I’m using a Nesco dehydrator. This recipe fills up all the trays.
    • The Cinnamon Dehydrated Banana Chips will take longer to cook than the others. The coconut oil keeps them moist so the cooking time will be much closer to 7 hours. However, if you are inpatient, you can always take them out a little early and eat them semi soft. Some people (my husband) actually prefers them slightly soft and chewy where they kinda taste like a soft baked banana bread cookie.
    • It’s a good idea to store these in the fridge as they are preservative free which means they are going to go bad rather quickly. I’d eat them within 7 days, especially if they aren’t completely cooked through.
    • Don’t eat all of these by yourself in one sitting which is hard because it just doesn’t seem like a lot of food. But remember, this recipe called for 6 bananas. That’s a lot of sugar and you need to make sure you don’t eat more than your body can tolerate.
    Bowl of dehydrated banana chips surrounded by banana chips from above

    If you like this recipe then you’ll love my other AIP dehydrator recipes.

    • Dill Cucumber Chips
    • Kale Chips

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    bowl of dehydrated banana chips on white counter
    Print Recipe
    3.50 from 2 votes

    Dehydrated Banana Chips

    This Dehydrated Banana Chips recipe is a simple way to make a yummy AIP snack the whole family with love. The recipe has three flavor options: plain, sour and cinnamon. This recipe suits the whole30, vegan, paleo and AIP diets.
    Prep Time15 mins
    Cook Time7 hrs
    Total Time7 hrs 15 mins
    Course: Snack
    Cuisine: American
    Servings: 6 servings
    Calories: 170kcal
    Author: Beth Chen

    Equipment

    • Dehydrator

    Ingredients

    • 6 Bananas cut into 1/8 inch slices

    To make Sour Dehydrated Banana Chips

    • 1 Lemon juiced (about 2 tablespoons)
    • 1 pinch Salt

    To make Cinnamon Dehydrated Banana Chips

    • 2 tablespoons Maple Sugar Omit for whole30, Coconut sugar is a good substitute
    • 2 tablespoons

      Coconut Oil

    • 2 teaspoons

      Ground Cinnamon

    • 1/8 teaspoon

      Salt

    Instructions

    • To make either the Sour or Cinnamon Dehydrated Banana Chips, combine all the ingredients in a large bowl then toss to coat. To make the plain Dehydrated Banana Chips, skip to the next step.
    • Place the banana slices in a single layer on the dehydrator shelves.
    • Cook for 6-7 hours at 160 degrees or until crisp. The plain and sour banana chips will cook faster than the cinnamon.

    Notes

    • Use just ripe bananas to make it easier to slice. They are also less likely to fall apart as you prepare them. However, ripe bananas will definitely be sweeter.
    • I’m using a Nesco dehydrator. This recipe fills up all the trays.
    • The Cinnamon Dehydrated Banana Chips will take longer to cook than the others. The coconut oil keeps them moist so the cooking time will be much closer to 7 hours. However, if you are inpatient, you can always take them out a little early and eat them semi soft. Some people actually prefer them slightly soft and chewy where they kinda taste like a soft baked banana bread cookie.
    • It’s a idea to store these in the fridge as they are preservative free which means they are going to go bad rather quickly. I’d eat them within 7 days, especially if they aren’t completely cooked through.
    • Don’t eat all of these by yourself in one sitting which is hard because it just doesn’t seem like a lot of food. But remember, this recipe called for 6 bananas. That’s a lot of sugar and you need to make sure you don’t eat more than your body can tolerate.

    Nutrition

    Serving: 1banana | Calories: 170kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 57mg | Potassium: 461mg | Fiber: 4g | Sugar: 19g | Vitamin A: 76IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Reader Interactions

    Comments

    1. Suzy says

      November 10, 2020 at 5:05 am

      Do you recommend using parchment paper on the trays to make cleanup easier and aid in preventing sticking?

      Reply
      • Beth says

        November 12, 2020 at 10:30 pm

        No. Only because I'd be afraid that the bananas would also stick to the parchment. I found that my bananas popped off once they were totally dry.

        Reply
    2. Nancy says

      September 26, 2020 at 6:02 pm

      4 stars
      How do you keep the bananas from sticking to the racks. They turn out good but I had to chip them off the racks. I made the plain ones.

      Reply
      • Beth says

        September 26, 2020 at 8:43 pm

        You can try flipping them halfway. I also found using just ripe bananas helps. Super ripe bananas get super gooey and the gooeyness sticks to the pan.

        Reply
    3. Jim says

      March 22, 2020 at 1:13 am

      3 stars
      I am not sure what I did wrong I combined sugar and the Cinnamon then I added the Syrup and Coconut oil which turned into a sick gooey paste

      Reply
      • Beth says

        March 27, 2020 at 1:13 am

        You need to just just ripe bananas that are still really firm otherwise they start to break down when you mix them. If it's not completely liquid, you could still spoon the bananas onto the dehydrator and dry it that way.

        Reply
    4. rohit aggarwal says

      December 16, 2019 at 10:04 am

      thank you bonaippetit for giving me wonderful information

      Reply
      • Beth says

        December 16, 2019 at 5:46 pm

        No problem. Enjoy the recipe.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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