4 large ripe bananas
4 tablespoons of orange or lemon juice
1 tbsp pumpkin pie spice (optional)
Small amount of sea salt (optional)
Preheat the oven to 225 degrees and line two baking sheets with parchment paper.
Cut the peeled bananas into ¼-inch slices and dip into the orange/lemon juice before placing on the baking sheets. Sprinkle with optional spices/salt and put the chips in the oven.
After about 90 minutes, remove from the oven and gently peel the chips up from the parchment paper to flip them over. (Note: if they don’t easily flip and still feel really sticky, bake a little longer before you flip them all.)
Cook for another hour or so (they make take up to four hours total!) and start checking on them for doneness – you’ll know they are done when they turn light brown and are starting to become dry and crisp. Remove from the oven and let cool.
Store in an airtight container.
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