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Banana Chips
(by Mario Fabbri, TV Host, Trying Vegan with Mario)
Bananas are one of the most rewarding fruits to begin dehydrating with. They are easy and there are a variety of ways to prepare them. You can slice them into little circle tokens or long banana strips. You can dehydrate them for 12 hours or 24 hours. No matter how you dehydrate them, you will get a great banana flavor and texture experience! A great place to start is to slice them in thin circles and dehydrate them for 18 hours on 117 °F / 47 °C. For more information on dehydrating fruits, check out our guide.
Time & Temperature: Dehydrate at 117 °F / 47 °C for 18 hours.
Equipment: SAHARA Folding Dehydrator.
Ingredients:
- 1 banana
Instructions:
- Remove banana peel.
- Slice into thin circles. The thinner they are, the faster they dehydrate.
- Dehydrate on 117 °F / 47 °C for 12 to 24 hours, or until crispy.
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2 comments
You state 117° for 12-24 hrs Then you reference the guide which calls out 135° for 12 or more hrs. To a first time dehydrator this is very confusing would you please explain
Debra – Thank you for your comment and great question! You’re absolutely right, seeing different temperatures and times can be confusing at first, especially if you’re new to dehydrating. The reason for this range is that dehydrator recipes are highly interpretable and can be adjusted depending on your personal preferences and end goals. For example, some people like their banana chips to be chewy, while others prefer them to be crisp and crunchy. Dehydrating at 117°F for 12–24 hours will generally produce a chewier, more pliable chip. On the other hand, the 135°F for 12+ hours referenced in the guide is a more standardized recommendation that gives a firmer, more traditional chip texture. Please keep in mind that all batches will be different due to moisture content in the fruit, ambient temperature/humidity, and the size of slices you are using, which is why we give that time range. We hope this helps clarify things, and happy dehydrating!