This post may contain affiliate links which won’t change your price but will share some commission.
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.
Dehydrated Banana Chips
- 2 tsp. olive oil (or coconut oil, avocado oil)
- 4 ripe bananas
- 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.
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.