How to make homemade banana chips

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If you’ve got overly ripe bananas, bruised bananas, or really any stage of banana there’s a good chance you’re eyeing those soft fruits for the bins. But waste not! CLC has lots options for bananas on the edge–highly recommend this vegan chocolatey sourdough banana bread or making bruised banana oatmeal. You might also want to make this recipe so you can have a batch of these peanut butter and dark chocolate banana chip bites on hand. (Hint, hint.) Easy as ever, homemade banana chips require no extra ingredients! If you have a dehydrator, you’re in luck.

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You can definitely make banana chips in the oven–I recommend a more energy efficient approach with a dehydrator if possible. This is the dehydrator I use. If you don’t have one, try finding one on your local buy nothing page, borrowing from a friend, or seeing if your local library has one to check out! (Aren’t libraries amazing?) This is a great way to make the most of ingredients that might otherwise be tossed out and we’re all about reducing food waste whenever possible. Here’s to giving bananas a new life!

How to make homemade banana chips   by

Make use of those overly ripe bananas and give them a new life by making homemade banana chips! Easy as slice and dry and you can have a plant-based, package free snack in no time. Either with a dehydrator or in the oven, you can reduce food waste with just one ingredient.

makes: yields approx 1 1/2 cups | prep time: 5 min | dehydrating time: 8 hours | total time: 5 min

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banana chips

Ingredients

  • 3 overly ripe bananas

To-Do's

In the dehydrator: 

  1. If using a dehydrator, remove clean trays and place to one side.
  2. Peel and slice bananas approx ¼” thick, ends included. Place in small bowl.
  3. Even lay each banana slice on your dehydrator trays, making sure not to overlap pieces.
  4. Place trays into dehydrator and set temperature to 150 and timer for 8 hours / overnight.
  5. After dehydrating, banana chips should be firm and snap off tray easily. Dry additional hour as needed.
  6. Allow chips to cool completely, about 30 minutes. (This helps chips get crunchy.)
  7. Peel off all chips and enjoy! These store well in an airtight container in the pantry about a week and a half to two weeks.

In the oven:

  1. Preheat oven to 225. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Peel and slice bananas approx ¼” thick, ends included. Place in small bowl.
  3. Even lay each banana slice on your baking sheet, making sure not to overlap pieces.
  4. Once preheated, place sheet in oven and bake for 40 minutes. Remove from oven and flip all banana pieces over.
  5. Bake for an additional 40 – 50 minutes, turning the oven off at 30 minutes and leaving the door closed. Chips will be slightly browned.
  6. Remove from oven and let cool completely, about 30 minutes. 
  7. Peel off all chips and enjoy! These store well in an airtight container in the pantry about a week and a half to two weeks.

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Try making homemade banana chips for:
Peanut butter + dark chocolate banana chip bites
Or adding into:
Homemade granola
Package free granola bars

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