Ok, I’ve never really liked bananas. They taste good, but something about the texture put me off. I can’t deny that bananas are nutritious – a source of potassium, vitamin C, and great for people with low iron (many women are!). With one lonely banana ripening quickly on my counter, I decided to try making a healthy, quick snack out of it. Baked is always better, in my book! I’m a big fan of baking vegetables and fruits into chips – it’s just such an easy way to get more of the good stuff into your system. Check out my recipe for Salt and Vinegar Zucchini Chips.
I’ve had plantain chips and banana chips that have been salted, sweetened and made unhealthy. I wanted to make some that were just plain and simple; baked banana chips. Quick disclaimer: these banana chips aren’t as crispy as potato chips, but the more thinly you slice the banana, the crispier they get. I would suggest not slicing thinner than 1/8 of an inch because it’ll be very difficult to get the slice off the parchment paper. The chips shrink and spread when they’re baked.
I finally found a way to enjoy bananas! This snack is under 200 calories and quite the hunger buster. I’d suggest that they get eaten minutes after they come out of the oven if you like the crunch, as they will get softer if left overnight.
- 1 ripe banana, sliced
- butter flavoured baking spray (I used PAM)
- Preheat your oven to 375 degrees and line a cookie sheet with parchment paper
- Slice your banana to an eighth of an inch per slice and line them on the cookie sheet
- Spray the banana slices with PAM of other baking spray for 8 seconds
- Bake for 20 minutes in preheated oven, then flip each slice and bake again for 20 minutes or until slices start to darken in the middle