First, I don’t believe a step-by-step manual with images is really necessary to demonstrate how to make banana chips. Instead, this article will focus on providing tips, tricks and an overview on the process as well as what you need to do. Making banana chips is easy enough particularly with a decent dehydrator.
Your Supply of Bananas
Eating a banana fresh is the best way to consume a banana. However, if you happen to come across a sale at your neighborhood walmart or grocer then take full advantage. Buy as many as you can afford (or bear to eat later) create plethora of Banana Chips for later.
You will need a dehydrator to create the banana chips. I highly recommend something from the Excalibur Range. They are among the highest rated and it’s what my research on dehydrators led me to buy several years ago. Mine hasn’t missed a beat.
Cut the bananas into thin round pieces and take heed of the following:
Arrange the sliced banana on the dehydrator trays in one single layer. As a tray becomes full transfer it to the running dehydrator as quick as possible because bananas have a tendency to go brown and get soft if left out too long. And, soft brown bananas are going to just get sticky and make it harder to detach from the dehydrators tray mesh sheeting when done.
Place the temperature setting on fruits or “live foods” in accord with your dehydrators instructions and schedule the timer for about 24 hours. You can check it sooner but bananas usually take a long time to dehydrate.
How do you know if they are ready?
The banana slices are ready when they snap easily and don’t simply bend in the hands. Allow for a couple of pieces to cool down before trying the snap test as it gives a better indication to whether they are ready or not.
Airtight containers or bags in the pantry. They’ll last for ages.
For longer storage as well as locations with high humidity, little oxygen remover bags are an excellent addition placed in the container or packet – you know, the little plastic pads you sometimes find in packaged foods? You can buy them in bulk and use them at home for home-made dry food storage and they work by consuming the oxygen within the package inhibiting the growth of any nasties. I personally use the Oxyfree bags for long term storage and they work great!
Having said that, I find if the chips are being consumed and the container opened regularly the chips will ultimately lose the “snap,” however, no one seems to mind a chewy banana chip in my house because the flavor continues to be excellent and the chewiness transforms them into banana lollies instead. Also, there’s no harm in giving them an additional spin in the dehydrator to firm them up again if you really must have them crunchy.
I don’t use citric acid to keep the banana chips from turning brown as light brown banana chips appear natural enough to me and my family. However, if you wished-for them to look “whiter” I’ve read spraying or dipping the slices in citric acid (or lemon juice) will help.
Add extra sugar?
Some people just love to dust with icing sugar before (or after) dehydrating – it isn’t necessary, dried bananas are as sweet as fresh ones and frequently sweeter. Nonetheless, a bit cinnamon sugar sprinkled over before serving at a special event or gathering might be nice – haven’t tried it myself. I have discovered that adding sugar (at first) helped my kids get used to snacks and help to transition them from the sugary snacks they used to eat.
We all know fruit is good for us and bananas are an exceptionally nutritious fruit for us and our kids to eat. Dried banana is every bit as good for us and makes for a simple no mess snack for any person particularly good for tossing into young ones lunch boxes.
Making dried banana chips is an easy process and it’s also cheaper than buying the commercial variety, which frequently include additives written on the packet that many of us find unfamiliar.