Dehydrator

1. To make these chips in the dehydrator, prepare a bowl with 2 cups of water and 1/2 cup lemon juice.
2. Slice bananas evenly and add to bowl. Allow to soak for 5 minutes before adding to dehydrator tray.
3. Dehydrate at 135 degrees Fahrenheit for 10 hours.
4. After 10 hours flip the chips and dehydrate another 2 hours or until dry.

Oven

1. In the oven we prepare the bananas the same as the dehydrator, letting them soak in the lemon water five minutes before placing in a single layer on a foil lined baking sheet.
2. Heat oven to 200 degrees Fahrenheit and bake for 2 hours or until dry, flipping after 1 hour.

Microwave

1. Again prepare the banana chips as above, soaking in the lemon juice.
2. Place in a single layer on a microwave safe plate and microwave for 1 minute.
3. Flip chips and season if desired, then microwave 1 minute wait 30 seconds and microwave one additional minute.
4. If bananas are not fully dry add 30 second intervals until they are the desired crispness.

Air Fryer

1. With the air fryer I recommend using barely ripe bananas that are firm. Slice the banana thinly and soak the slices in lemon water for five minutes.
2. Meanwhile preheat the air fryer to 360 degrees.
3. Spray the inside rack with nonstick spray to make sure the chips don’t stick. Layer the chips in a single layer in the air fryer and fry for 12 minutes.
4. Check and if not yet crisp fry an additional 3 minutes.