Dehydrated Banana Chips
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These dehydrated banana chips taste like candy! Dried banana chips are an addictive gluten-free, vegan snack.
Homemade banana chips are a great substitute for sugary desserts. They’re very easy to make, and you’ll wonder how they could possibly be good for you when you bite into one. Dehydrated bananas are chewy and sweet, so they’re basically like candy.
This recipe uses the oven to dehydrate the bananas, but a dehydrator would yield a similar result. These are great for snacking, and you can also use these dehydrated banana chips to make homemade banana Larabars.
Dehydrated Banana Chip Tips
The key to getting a good batch of dehydrated banana chips is to cut the bananas into uniformly thin slices. I aim for ¼ inch thickness, but if you cut them a little thicker, that’ll work, too.
Use olive oil, coconut oil, or avocado oil to grease the cookie sheets. Coconut oil will give them a slightly tropical flavor.
You may be able to remove the dehydrated banana chips from the baking sheets with a spatula, but I find it easier to just peel them off by hand. They can be stored in an airtight container at room temperature for at least two weeks. Grab a handful when your sweet tooth hits, or stir them into a bowl of homemade granola.
How to Make Banana Chips in a Dehydrator
To make dried banana chips in a dehydrator, you won’t need the oil. Simply layer the banana slices on the trays in your dehydrator and cook them at 135 degrees for about 8 hours for chewy dehydrated banana chips. Keep an eye on them for the last couple hours so you can remove them when they reach the texture you want.
For more delicious dried fruit snacks, try these homemade apple chips or these dried strawberries and peaches.
Dehydrated Banana Chips
Dehydrated banana chips are an addictive gluten-free, vegan snack. ($.21 per serving)
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Servings: 6
Calories: 88kcal
Ingredients
- 2 tsp. olive oil (or coconut oil, avocado oil)
- 4 ripe bananas
Instructions
- Preheat the oven to 175 degrees, and lightly coat 2 cookie sheets with the oil.
- Thinly slice the bananas (¼ inch thickness is ideal), and arrange them in a single layer on the cookie sheets.
- Cook the bananas in the oven for about 3 hours, until they’re dehydrated but not rock solid.
- Carefully remove the banana chips from the cookie sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. These banana chips can be stored in an airtight container at room temperature for at least two weeks.
Nutrition Estimate
Calories: 88kcal
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Price Breakdown
This recipe yields 2 cups of dehydrated banana chips, and it costs $1.23 to make. This comes out to $.21 per 1/3 cup serving. Try this recipe the next time your sweet tooth hits.
Note: This recipe was originally posted in 2013, and it was updated in 2019.
Ethel Odaga says
How many chips does it make?
Annemarie says
It will depend on the size of the bananas you use. Medium/large bananas yield about 1/2 cup of dehydrated banana chips per banana.
Ethel Odaga says
Will you receive the same outcome if the bananas are overripe or underripe?
Annemarie says
The results will vary according to the ripeness of the bananas. Riper bananas will yield sweeter chips.
Allen Fields says
Bananna chips (Melt in your mourh)
Banana chips made in the oven or dehydrator are great but take a lot longer!
I prefer to slice them up and put each cut banana in a small Ziploc bag!
Then I throw them in the freezer and take them out one by one later for snacks while I am watching TV or on the computer! I like them so much, I find myself frequently getting up for a second bag! ?
The great thing I like about this is I don’t have to worry about my bananas going bad and I don’t have to take the time to “bake” or “dehydrate” them!! I really like dry banana chips but for “ease of use”give me some frozen ones! ?
Ruth says
Could you please provide the nutritional info for the dehydrated banana chips. Thank you
Annemarie says
This is just an estimate. Nutrition info will vary according to the exact size of your bananas, their ripeness, etc. Estimated nutrition information per serving (1/6 of recipe) – 88 calories, 18 g carbohydrates, 1 g protein, 2 g fat, 1 g saturated fat, 1 mg sodium, 282 mg potassium, 2 g fiber, 10 g sugar, 50 IU vitamin A, 7 mg vitamin C, 4 mg calcium, 1 mg iron
Ursula E Jehnzen says
will the banana chips be crispy? I have de\hydrated mine for over 12 hours in a dehydrator and they are still soft. Pliable. Not sure what is going on. I was told they will not be crispy. Help
Annemarie says
I like to take them out when they are pliable, and then they’re a bit chewy. You can leave them in longer if you want them to be crispy. What temperature are you using?
Lynne Kastor says
Should I soak them in lemon juice first before dehydrating. Or honey and lemon. And after they are dehydrated can I store them in glass jars at room temperature.
Annemarie says
I don’t soak the bananas with anything before hydrating, but you could try that. Let me know how they turn out. And yes, you can store them at room temperature for at last a few weeks as long as they’re well-dehydrated.
Patricia Wilder says
Help! I dehydrated bananas in my dehydrator, then when cool, put them in the refrigerator. I just discovered that they must not have been fully dehydrated because they are soft. What can I do?
Annemarie says
You can put them back in the dehydrator until they’re dried out, then store at room temperature.
Patricia Wilder says
Thank you so much for replying Annemarie!