I like to eat trail mix, even when I’m not hiking. And one of my favorite ingredients in trail mix is banana chips. I haven’t been hiking or camping in a while, so I’ve been getting a hankering for banana chips. Although I don’t grow my own bananas (we’re sub-tropical here, not tropical), what’s stopping me from putting up food I can’t grow myself? Absolutely nothing. So, I decided to purchase two bunches of bananas (six pounds) and pull out my dehyrator.
- Bananas (as many as you want)
- 1/4 cup lemon juice
- 4 cups water
1. In a medium bowl, mix 4 cups water and 1/4 cup lemon juice. I used the bottled, concentrated lemon juice. But fresh is good, too!
2. Slice bananas 1/4″ thick or less. (The thicker they are, the longer they’ll take to dry.)
3. As you slice each banana, dunk the slices into the lemon water and be sure they get covered with the solution. This will help prevent them from browning too much. Take them out with a slotted spoon as soon as they are wet with the lemon water (a couple seconds).
4. Arrange the banana slices on your dehydrator trays. My five round trays just accommodated the six pounds of bananas.
5. Follow the instructions for your dehydrator regarding drying time. My dehydrator is small and has no temperature gauge, so my drying time is usually longer than others’. The bananas are dry when they are leathery and no moisture is seen when broken open. (It’s better to err on the side of over-drying than under-drying.) I like my bananas crisp, so they were in my dehydrator for 24 hours. They felt rubbery when I pulled them off the trays; but after they cooled, they were hard. Definitely dry! (I may try it at 18 hours next time.)
6. Let the banana chips cool before putting up, so there won’t be any condensation (as in, moisture!) in your jar. Store your banana chips in a clean, dry glass mason jar in a cool, dark place. Or, if you have a vacuum sealer, you can seal pouches of chips.
So easy for such a yummy snack!
Do you make banana chips? Do you flavor them or dry them plain?