HOW TO MAKE HOME-MADE BANANA CHIPS
You can put sliced banana in a food dehydrator or opt to bake banana slices in the oven.
BAKED BANANA CHIPS
Preheat the oven to 175-200ºF/80-95ºC.
The low temperature allows a dehydrating effect as opposed to a real baking effect.
Prepare a baking sheet by lining with parchment paper or a silicone sheet.
Remove the banana peel.
Slice the bananas into thin slices.
Make sure they're all fairly much the same slice width, to ensure even cooking.
Arrange the slices across the baking sheet in a single layer
and do not allow the slices to touch.
Drizzle freshly squeezed lemon juice over the top of all the banana slices.
This helps to hold back natural blackening and adds a slight tang.
Place the sheet in the oven.
Bake for an hour to an hour and three quarters.
Test after an hour to see if you like the consistency; if not, continue baking.
Baking times may vary depending on the thickness of the slices.
After a few hours of baking at a low temperature,
they should emerge with a crispy texture.
HOW TO MAKE BANANA CHIPS USING MICROWAVE
Microwave savoury banana chips
Place the bananas, whole and in their skin, in the saucepan.
Pour in water to cover, then bring to the boil for 10 minutes.
Remove from the water. Let cool.
Remove the skin. Slice thinly.
Make sure that the slices are even, to avoid uneven microwaving.
Coat in the olive oil and turmeric. Season to taste with salt.
Lay across a microwave-proof flat dish or pan.
Keep in a single layer and don't allow the slices to touch.
Place in the microwave.
Microwave on high for 8 minutes.
Every two minutes, stop the cooking, remove the plate and flip the slices over.
This ensures even cooking on both sides.
Be extra vigilant in the final two minutes, to avoid burning the banana chips.
Remove from the microwave. Let cool and the banana chips will crisp up.
To keep, place in an airtight container.