How-to: Dried Banana Chips

My friend, Jeannie Palmer, makes some of the most  beautiful banana chips I have ever seen. So I asked her if I could share the procedure with you and she has kindly consented to do just that.

NOTE: Because of variable drying conditions, your chips may not take this length of time. Judge according to complete crispness of your banana chips. The following procedure is done using an Excalibur machine in a high-humidity area.

Ripe Bananas021) I  buy bananas by the box when on sale and then wait for them to start getting brown spots. The more spots they have, the sweeter the chips. But the bananas still need to be firm enough to slice well.

2) Wash the bananas in 1 part white vinegar to 3 parts warm water. Peel each banana as you cut them.*

3) Slice 1/4 inch thick with an antique butter slicer,  an egg slicer, or a stainless steel knife.

4) As you lay the slices out on the dehydrator trays, heavily mist or spray both sides with bottled lemon juice to prevent browning. If you do not mist with lemon juice they will turn brown or even black. I don’t soak them. I only mist them, coating well  They have never turned brown. (I use a mesh insert to help with any sticking problems.)

5) Dehydrate at 125ºF (50ºC) for up to 2 full days if you want crunchy chips. Vacuum seal to keep them crisp.

Banana Chips01-Jeannie Palmer

Results: They come out golden and sweet. I never add anything else. However, some sprinkle with cinnamon, nutmeg, cayenne and so on. It really is a personal taste option, so try a few with spices or herbs you like.


*You can dry the peels of the bananas as well for use in gardens and to add to smoothies as well as other foods.

Jeannie did state, “I used my Excalibur food dehydrator to dry these. My Nesco never came out as pretty.”

I have used Jeannie’s method with a Nesco food dehydrator and it is a far cry from the dark brown chips I used to make!

“These are half gallon jars with 78 large bananas inside.  I finished 2 batches of bananas totaling 33 pounds. Two are jam packed and the 3rd is 3/4’s full of the best banana chips I have made yet. They will not last near long enough around here.”

Banana Chips02-Jeannie Palmer

©2016 21st Century Simple Living

6 thoughts on “How-to: Dried Banana Chips

  1. Joan says:

    Do you wash the bananas with vinegar and water before or after you peel them?

    1. Admin says:


  2. They look delish! I just got a dehydrator this year. Hoping to start dehydrating a whole bunch of stuff. Thanks for the great tips! I dehydrated some rosemary, and it is so much better tasting than the store bought stuff.

    1. Admin says:

      You are going to love it !!! Please let me know it you need any help. I also run a Facebook group called Dehydrating Divas Dudes. You are welcome to join.

  3. Kris says:

    I used to love the Banana chips at Sam’s Club years ago. Then we discontinued our membership. I tried making some about three years ago, but they weren’t the same. They were rubbery. I do have a Nesco dehydrator. Our oven quit working after 25 years (they just don’t make things to last anymore LOL). I got a new one that also does convection cooking. Do you think it would be possible to do them in the convection oven? The temperature on it does goes down to 100 degrees.

    1. Admin says:

      As long as there is a fan yes, you could do them.

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