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Dehydrated Cinnamon-Banana Chips Recipe

Banana chips are a ubiquitous dehydrated food but the store-bought brands can be super sweet with their added sugar. Luckily they are so easy to make at home and taste so much better. Plus they store in the cabinet or refrigerator for weeks.

These banana chips can come out brown and look different than normal banana chips. However, if you prefer the more standard white chips you can soak the bananas for 10 minutes in a solution of 4 parts water to 1 part lemon juice right after slicing them. They are great as a garnish for desserts or as a base for crostini-like dishes and the cinnamon gives them a little heat and additional flavor.

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Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the dehydrated cinnamon-banana chips recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Dehydrated Cinnamon-Banana Chips Recipe

  • Published: December 31, 2014
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 10 Hours
  • Makes: 40-60 chips

Dehydrated Cinnamon-Banana Chips Ingredients

For the Banana Chips

4 firm, ripe bananas
Ground cinnamon

Dehydrated Cinnamon-Banana Chips Instructions

For the Banana Chips

Peel the bananas and cut them into 3-7mm (?-1/4") thick rounds. Sprinkle with enough cinnamon to lightly coat.

Place in the dehydrator set at 55°C (130°F) or an oven set to the lowest temperature with the door ajar. The dehydrating process can take anywhere from 5 to 15 hours, depending on the bananas, the dehydrator, and the weather.

Once crisp, remove from the dehydrator and let cool. The chips will keep in a sealed container on the counter for several days, in the refrigerator for weeks, or in the freezer for months.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Dehydrated Cinnamon-Banana Chips Recipe

PT10H Ingredients: 4 firm ripe bananas Ground cinnamon
4.6522 stars - based on 23 reviews
This cinnamon banana chips recipe uses a standard dehydrator to make these great dessert garnishes or even bases for crostini-like dishes. The cinnamon gives these banana chips added heat and flavor!
1 Serving