Banana Chips

This past week, I made the most delicious and healthy banana chips. These are both satisfying and sweet with no sugar whatsoever (other than the banana itself). The only issue is that we ate them so fast that now I need to make more!

 

Scrumptious banana chip!

Scrumptious banana chip!

Ingredients:

 

Ingredients

 

*2-3 bananas

* 2 tablespoons of melted coconut oil

* juice from 1/2 a lemon

* 1 teaspoon of cinnamon

* 1/4 teaspoon of sea salt

 

Directions:

 

* Super easy! Turn the oven to 250 degrees, spread (or spray) coconut oil on a cookie sheet.

 

Slice the bananas. I decided to try for a thinner chip than a thicker one, but obviously slice them however thick you might want.

Slice the bananas. I went with a thinner chip, but you can cut them however you want.

In a bowl, mix the coconut oil (melted), cinnamon, lemon, and salt.

In a bowl, mix the coconut oil (melted), cinnamon, lemon, and salt.

Grease the cookie sheet with coconut oil (or simply use a spray). I opted for the oil.

Grease the cookie sheet with coconut oil (or simply use a spray). I opted for the oil.

 

* Simply, dunk the banana slices into the liquid mixture and place them onto the cookie sheet.

 

They can be close to one another -- they do not melt or grow horizontally.

They can be close to one another — they do not melt or grow horizontally.

 

* Bake for a total of 2 hours, flipping them one hour in. Let them cool and place on paper towel.

 

After two hours, perfection.

After two hours, perfection.

Place them on a paper towel to absorb some of the oil from the pan.

Place them on a paper towel to absorb some of the oil from the pan.

Perfect! They taste like candy!

Perfect! They taste like candy!

 

You can store them room temperature or in the fridge. I decided half way through the batch to put them in the fridge, and I actually prefer them cold. They are the perfect quick bite and I cannot wait to make them again soon. Have a great weekend!

Anika Yael Natori, aka, The Josie Girl

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