Most banana chips are dipped into sugar water and deep fried in coconut oil to provide a glistening sheen and crispy taste. But what if you could have all the energy and fun of banana chips without the grease? This recipe is so easy and packs impressive amounts of vitamin B6 and potassium. Drum Roll please!
10 ripe bananas
6-8 fresh limes, juiced
2 tablespoons fresh grated ginger.
Optional: cayenne pepper, to taste
Peel and cut the bananas into 1/4 inch thick slices on an angle to maximize size of each chip.
In a large bowl, grate ginger and soak in fresh limejuice to create a marinade. Add bananas to bowl and marinate for about 5 minutes.
Place them on a mesh sheet or parchment. Sprinkle with some cayenne powder to taste if desired.
Place them in an oven set at 125 Degrees Fahrenheit for 18 hours and take them out of oven as soon as they have become pliable and are not crunchy.
Put single layer of slices on dehydrator racks and turn on high for about 24 hours.
Peel chips off rack and let cool.