Homemade Banana Chips
Processing method: Food Dehydrator
Processing time: 6-12 hours
Preheat the oven to 135 F.
Peel and slice the bananas one at a time (¼ inch thickness or less is ideal).
Arrange banana slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow proper airflow. Repeat with the other tray.
Stack your trays in the dehydrator and cook the bananas at 135 F for 6-12 hours, until dry. Check on them every 3 hours and rotate the trays for a more even cook, until they are dehydrated but not rock solid. They should be flat and thin when done.
Carefully remove the banana chips from the baking sheets by gently peeling them off. Transfer on to a cooling rack and allow them to cool completely before storing.
These banana chips can be stored in an airtight container at room temperature for about two weeks.