Step 1

Preheat the oven to 175 degrees, and lightly coat 2 cookie sheets with the oil.

Step 2

Thinly slice the bananas (¼ inch thickness or less is ideal), and arrange them in a single layer on the baking sheets.

Step 3

Cook the bananas in the oven for about 3 hours, until they are dehydrated but not rock solid. They should be flat and thin. Depending on your oven and the thickness of your banana slices, you may need an extra 30 to 60 minutes.

Step 4

Carefully remove the banana chips from the baking sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. These banana chips can be stored in an airtight container at room temperature for about two weeks.

Step 5

To make dried banana chips in a dehydrator, you won’t need to use any oil. Thinly slice the bananas (¼ inch thickness or less is ideal).

Step 6

Layer the banana slices on the trays in your dehydrator and cook them at 135 degrees for about 8 hours for chewy dehydrated banana chips. Keep an eye on them for the last couple hours so you can remove them from the dehydrator tray when they reach the texture you want.

Step 7

Let the banana chips cool completely before storing in an airtight container for two weeks.