• Working with one banana at a time, cut it into 1/4" thick slices using a mandoline or sharp knife.
• Optional Step To Prevent Browning: If you want to slow down the browning process, add the banana slices to a bowl with equal parts water and lemon juice. You can also use Mrs Wages Fresh Fruit Preserver or Ball's Fruit Fresh. Just follow the directions on the package and work in batches.

Using An Oven

• Preheat your oven to the lowest temperature possible. This should be around 170 to 200º Fahrenheit. Some ovens might even have a "dehydrate" feature, so look for that in your oven's manual.
• Prepare a baking sheet by lining it with parchment paper and lightly spraying it with oil. You can also use a raised baking rack if available. Place the banana slices on the sheet. Leave a little space between each slice to prevent them from touching.
• Place the baking sheet in the oven and allow them to "bake" for about 2 to 4 hours. (See the Note below on baking time.) If you aren't using a baking rack and the chips are laying directly on the parchment paper, flip the slices halfway through the cooking time.
• Check the banana chips after the first hour and every half hour thereafter for doneness. Pull one chip out and allow it to cool to room temperature on your counter. As the banana chip cools, it will firm up slightly. You want the moisture to be completely gone. The chips should be flattened with slightly raised edges. Fully crispy banana chips will take longer than slightly chewy ones.

Using A Dehydrator

• If using a dehydrator, place each slice on the rack. Space them close together but avoid having them touch. This allows for more even drying and prevents them from sticking together.
• Once all of your trays are filled, set your dehydrator to 135º Fahrenheit for 6 to 12 hours. On average, my banana slices take around 8 hours. (See Note below on cooking time.)
• Check the banana chips after about 4 hours and every hour thereafter for doneness. Pull one chip out and allow it to cool to room temperature on your counter. As the banana chip cools, it will firm up slightly. You want the moisture to be completely gone. The chips should be flattened with slightly raised edges. Fully crispy banana chips will take longer than slightly chewy ones.

Storing Dehydrated Banana Chips

• Allow the chips to cool completely before storing. The dehydrated banana chips will stay good in an airtight container on your kitchen counter for up to two weeks.

  For longer storage, place the chips in a large glass jar that can be sealed shut. Once a day for a week, give the jar a good shake. If the chips stick together or you see moisture on the sides of the har, there is still too much moisture in the chips. Put the chips back into the dehydrator for more time.

  After a week, if there are no issues with sticking together or moisture buildup, you can store the sealed container for up to 6 months. You can also use a jar vacuum sealer for even longer storage or add in a moisture-absorbing desiccant packet. Enjoy!