Confession: I can’t stand the texture of bananas. I’d rather go hungry then try and chomp down a banana. The mushy consistency makes my skin crawl. Yuck!
However I do like banana flavor so I have no problem eating banana bread or anything of that sort. Knowing this, I decided to give banana chips a try in my dehydrator because I figured if I could cut them thin enough and get them crunchy enough, I could probably like them.
Many times at the store I’ve been tempted to buy banana chips but they always have some other ingredient in there that really doesn’t need to be. Story of my life.
With this real food thing, I’ve come to accept that most of the time I’ll have to recreate it in my kitchen rather than opt for the convenience of a food that really isn’t up to my par — if you know what I mean.
I did a little research and many people pre-treat their bananas in a citrus soak (lemon, lime or orange juice) before they pop the bananas in the dehydrator. The biggest reason for this is to maintain the color of the banana. I like to do things a little different so I decided to skip the citrus soak and just sprinkle some nutmeg and cinnamon on them. Funky color adds character and I’m not trying to impress! (Well, I guess I’m trying to impress you guys, but I think ya’ll could appreciate the brownish color)
The time it takes for the bananas really varies on what kind of texture you’d like for them to have. We are more of the crunchy family (ha, in more ways then one) so I kept those babies in there for about 10-12 hours.
- favorite spices like non-irradiated cinnamon and nutmeg
- Cut bananas up into thickness desired -- thicker means chewier bananas
- Lay cut bananas on dehydrator sheets evenly
- Sprinkle desired spice over bananas
- Pop into dehydrator, set temperature to 130º and dehydrator anywhere from 6-12 hours depending on desired consistency