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)
Print Pin RateServings: 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.
Lori Fuller says
Hi I just saw this I have a emril lagasse oven thing you can toast bake reheat air fry dehydrate I saw this and trying it on the dehydration setting will let you know how it turns out as I have a migraine headache now
Kristy says
These stuck to my pan and was so horrible to remove that I gave up and discarded them. My pans are soaking now. The few I did manage to peel off were tasty. Maybe my bananas were too soft? Too thin? IDK but I won’t be trying this again.
Annemarie says
I’ve never had that experience, so I’m not sure what happened. Did you grease the pan? Parchment paper also works well.
Veronica says
Try them again using parchment paper. It works like a charm.
Yang says
I love that you can make this recipe in an oven, not have to have a dehydrator!
Millie says
I love banana chips, but they are always so expensive. Thanks for posting this! Now, I can make banana chips at home.
Annemarie says
Thanks, Millie! I hope you like them as much as we do.
madge | the vegetarian casserole queen says
I love this recipe! Especially since I don’t have a food dehydrator. Perhaps using cooking spray would yield similar results as the oil. If I try it, I’ll report back to you how it works!
Thanks for sharing…
Annemarie says
Thanks, Madge. That should work. I hope you like the banana chips.
Amy says
Oh Yummy. Yours look so nicely coloured. Last time I tried making these they turned a bit blackish. I used the dehydrator. I’m not sure what went wrong…I will have to try your method.
Annemarie says
Thanks, Amy. I was surprised how pretty they were when they came out of the oven. Almost too pretty to eat, but not quite!
Sarah says
Very nice looking!
Annemarie says
Thanks, Sarah!
kirsten@FarmFreshFeasts says
Great idea–I have some bananas that I got marked down (ripe and ready) and I was about to toss them in the freezer, but I think I’ll crank up the oven instead.
If I coat a piece of parchment paper with oil, THEN put it on my cookie sheet, do you think it will affect the results? I’ll get back to you on that.
Thanks!
Annemarie says
Kirsten, parchment paper will work great. You probably don’t even need the oil. Good luck!
Melanie says
I cannot wait to try this! Do you think this would work with overly ripe bananas?
Annemarie says
Thanks, Melanie. As long as you can slice them and put them in pieces on the cookie sheet, it will work. The riper, the sweeter!
Celiac Kiddo says
Thanks so much for this Anne Marie! I actually just saw a recipe to use with a dehydrator which I don’t have, so this is perfect 🙂
-Dana
Annemarie says
I hope you like it, Dana. This is the perfect time of year to use your oven as a dehydrator. Not so fun in the summer!