Banana Chips


A super healthy way to enjoy an old favourite, and/or a great way to use up extra bananas!

Someone once told me that eating a handful of banana chips was as bad as eating a Big Mac… in other words, they were ‘fake healthy’, making you think you were doing something good for yourself every time you snacked on them. I can only imagine this concern was referring to those super-market bought versions of banana chips which are, in fact, actually deep fried, in order to keep their crispness throughout an undetermined shelf life.

These are not those type of chips (of course) :-) Given they’re not cooked in a wad of oil, they’re not super-duper crunchy, but they’re certainly tasty (and addictive) and MUCH better for you.

This is a recipe with only one ingredient. Banana. So I’m skipping right to the method ;-)

You will, however, need to own a dehydrator for this one, or an oven that can go super low.


  1. Slice bananas into 1/4-inch slices. Don’t go any thinner than this, or they’ll stick to your dehydrator racks. You can use as many or as little bananas as you wish - three small bananas will yield about one cup of chips.

  2. Line the banana slices onto your dehydrator racks, taking care to leave plenty of room around each piece so the air can flow freely.

  3. Dehydrate at 65 Celsius for 2 hours, then turn the slices over. This is to prevent them sticking.

  4. Dehydrate at 55 Celsius for a further 2-3 hours, or until the slices are leathery and a little crisp.

Throw them into your granola mix, or just munch away! x