Time: 2 hours.
Complexity: easily
Servings: 4

You don't need a special dehydrator to make banana chips. A good old oven will do the trick. Thin slices of banana are baked at a low temperature for several hours, then harden as they cool. Take them on the go for a healthy snack or use them as a topping for desserts like ice cream or pudding.

Ingredients:

• Bananas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Slice the banana into 0.3 cm thick slices and place on a greased baking sheet. Bake in the oven at 95°C (205°F) until golden brown, 2-3 hours. Let the chips set at room temperature.

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