Dehydrating bananas is an easy and versatile process. Sticky or dry, healthy or greasy, chips, wedges, or fruit chews – you can make a lot of snacks using any available heat source. It seems impossible to get tired of this taste, but if that happens there are instructions for adding sweet or savory spices as well.
Ingredients
- Bananas (ripe, with only a few brown spots but no large spots or bruising)
- Lime juice or other sour juice (optional)
- Salt, nutmeg, or cinnamon (optional)
Step
Method 1 of 5: Chips or Wedges in the Oven
Step 1. Preheat your oven on the lowest setting first
It is usually between 125ᵒ--200ᵒF (50ᵒ--90ᵒC).
Higher temperatures risk scorching the outside but not drying the inside
Step 2. Peel and chop the bananas
To make the chips, cut the bananas into -inch (0.6 cm) balls. To make wedges, cut the banana lengthwise, then lengthwise again, and cut into desired lengths.
- NOTE: Wedges can take up to 12 hours to dry. Start preparing in the morning so you don't risk starting a fire in the middle of the night. Chips dry faster.
- For drier chips, cut bananas into 1/8-inch (0.3) balls. This may be easier with a mandolin.
- If the bananas are soft and difficult to slice, chill in the refrigerator for 5-10 minutes to harden.
- You don't even need a knife to make wedges! Push your finger into the tip of the peeled banana and the banana should be divided into 3 parts. It's okay if the bananas break in the process. After all, you'll want it in a smaller size.
- For large batches of bananas, soaking them in lime juice for a few minutes before slicing will save preparation time, but the added moisture will add time to the roasting process.
Step 3. Dip the pieces in the lime juice
This will add flavor and vitamins, but the main purpose is to prevent the bananas from browning.
- If you don't care about browning chips, you can skip this step.
- Brushing the juice on both sides of the banana can also be done.
- Pineapple juice, lime juice, or other sour juices can also be used. You can even use vitamin C tablets crushed in water.
- If you don't like the taste of this juice, dissolve it in a 1:4 ratio with water and soak the bananas for 3-5 minutes.
Step 4. Place the bananas on a wire rack
This elevated wire set will expose each didi banana to air and let excess moisture out. Also, prepare a baking sheet or baking pan to place under it.
- Bananas should be in a single layer, not stacked. It's okay if the ends touch,
- If you don't have a wire rack, cover a baking sheet with parchment paper and spray it with non-stick cooking spray. This method will be less effective at removing moisture, and can take more time (especially for weddings). You can make this easier by leaving the oven door a few inches open to let the moisture out.
- An electric fan placed near the oven door can also help circulate air.
Step 5. Add additional flavoring if desired
A sprinkling of sea salt or kosher will add a savory flavor, perfect for consumption on its own.
Step 6. Place the bananas in the preheated oven
Use the middle oven rack and be careful not to drop the banana chips on the oven floor.
If using a wire rack, place the pan in the oven first to catch the drippings, then place the rack on top of the pan
Step 7. Allow to bake depending on desired shape and crunch
For chips, this will take 1 to 3 hours. Wedges will take 6 to 12 hours. The longer you bake it, the drier it will be.
- Flip the bananas halfway through the roasting process. This will dry each side evenly and is especially important if the bananas are placed on a baking sheet.
- The bananas will become more crunchy as they cool, so take them out while they're still a little softer than you'd like.
Step 8. Cool the chips thoroughly on a wire rack
It will not dry or crisp completely until it has cooled to room temperature.
If you don't have a wire rack, you can use a dish drying rack. Ordinary plates can also be used
Step 9. Store bananas in an airtight container
If it dries completely, it should last for a few months.
Method 2 of 5: Chips or Chew in a Dehydrator
Step 1. Prepare the bananas
Initial preparation is similar to the oven method, but pay attention to size.
- Peel the bananas and slice them into -inch (0.6 cm) balls for a firm chew, or slice them into 1/16 to 1/8 inch thick (0.15 to 0.3 cm) to make crispy chips.
- Chips will only take 24 hours to dehydrate, where as chewing should be done in 12. Plan accordingly.
- Slices smaller than inch (0.6 cm) will stick together when stored.
- Dip the slices in lime juice to avoid browning. This step is optional.
Step 2. Add additional flavoring if desired
Grated nutmeg goes well with the natural sweetness of the banana.
Step 3. Spray or rub the oil on your dehydrator rack
This step is not mandatory, but will prevent the banana slices from sticking. You can even rub the oil directly on the bananas just to be careful.
Step 4. Place the slices on the drying rack of the dehydrator
The slices should not overlap each other. It's okay to touch a little; it should shrink a bit in the drying process.
Step 5. Set the temperature at 135ᵒF (57ᵒC)
Making hard chews can take 6 to 12 hours. Crispy chips will take longer, up to 24 hours.
- If your dehydrator model has specific instructions for bananas, use the temperature and time listed.
- Check progress every 2-4 hours and rotate the tray to ensure even drying.
- If you decide not to put the lemon juice in, a caramel brown color is a good sign that the bananas are or are almost done. Otherwise, you can take one as a sample and examine it once it has reached room temperature.
- If you've left the chew inside for too long and don't like the texture being too gritty, continue dehydrating and turning it into chips. This may not be possible if the slices are too thick.
Step 6. Cool the bananas to room temperature before eating them
If you store it in an airtight container, it should last for several months.
Method 3 of 5: Chew Fruit in a Dehydrator
Step 1. Peel the bananas
You can leave them whole one slice them lengthwise.
Step 2. Place a whole banana between two sheets of parchment paper
Bananas should be at least 3 inches (7 cm) apart from each other.
Step 3. Use a heavy cutting board to crush the bananas
Try to apply even pressure to the bananas to an even consistency.
- You can also use a rolling pin.
- The goal is to mash the bananas to 1.8 inches (0.3 cm). If you don't want to measure it, just make it as flat as possible!
Step 4. Transfer the parchment paper to a dehydrator rack
Remove the top sheet before you start dehydrating.
Step 5. Set the dehydrator at 135ᵒF (57ᵒC) for 7 hours
Check at 4 and 6 hours to see how things are going.
- When you're done, the top should be rough but not sticky.
- If the bottom is still damp, you can flip it midway.
Step 6. Allow to cool and tuck into paper strips
It can be rolled up and placed in an airtight container for several months.
Method 4 of 5: Microwave Chips
Step 1. Peel and slice the banana
Slice into inch (0.6 cm) or slightly smaller rounds. Larger slices will not be fully cooked, and smaller ones will scorch easily.
Step 2. Oil a microwave-safe dish
Use a good-tasting oil in large quantities, such as olive or coconut oil. Place the banana slices on a plate with space between each.
Step 3. Microwave on high for 1 minute
The bananas should start to be soft and remove the moisture.
Step 4. Turn each slice over
You can also add additional flavorings at this time. A sprinkling of sea salt or kosher adds a savory flavor, where grated nutmeg or ground cinnamon goes great with the sweetness of the banana.
Step 5. Continue to turn on the microwave for 30 seconds at a time
This may take a few minutes depending on your microwave.
Step 6. Serve immediately
Unlike other drying methods, this will only be fresh for one day.
Method 5 of 5: Sun Drying Chips
Step 1. Check your area's weather forecast
To dry fruit in the sun. You need hot, dry weather for at least 2 days and clear skies (at least 90ᵒF/32ᵒC with low humidity). Ideally you should allow a full 7 days of drying, especially if the temperature is below 100ᵒF/38ᵒC)
Step 2. Make or buy an outdoor drying screen
You just need a wooden frame with a food-safe mesh stretched over it.
Stainless steel or plastic are the best choices for nets. DO NOT use aluminum, hardware cloth, or fiberglass netting (unless the fiberglass mesh has a food-grade label)
Step 3. Prepare the bananas
Since you're using a lower temperature than the other methods, you may want to slice them extra thin.
- Peel the bananas and slice them into 1/8-inch (0.3 cm) balls, or at least no larger than inch (0.6 cm).
- If you want to prevent them from turning brown, dip the slices in the lime juice.
Step 4. Add additional flavoring if desired
Cinnamon powder adds a strong flavor to sweet snacks.
Step 5. Place the chips on the net in the dryer frame
Lay on one layer without stacking. It's okay if the ends touch, it should shrink a bit in drying.
Step 6. Cover the chips with an insect-free net or cotton cloth
This will keep it dust free too.
Step 7. Place the dryer frame in direct sunlight and away from car gas sources and out of reach of animals
Raise it a few inches off the ground (for example, place it on a brick block).
- Your tile is a good hot spot and keeps it away from environmental pollution.
- The concrete front yard will reflect heat off the soil, drying the bananas out more quickly.
Step 8. Put the drying bin into the house at night
Even if the nights are quite warm, the dew will provide additional moisture to the bananas. Put it outside again in the morning.
Step 9. Turn the bananas halfway through the drying process
The timing doesn't have to be exact; anytime on the second day of drying is fine.
Step 10. Continue drying for up to 7 days
Check daily to see if it's ready to eat.
If you're not sure, simply cut one off or bite down to check for moisture
Step 11. Store bananas in an airtight container
If it dries completely, it should last for several months.
Step 12.
