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.
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.
Dehydrated Cinnamon-Banana Chips Ingredients
4 firm, ripe bananas
Dehydrated Cinnamon-Banana Chips Instructions
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.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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