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Preheat the oven to 200 degrees F. Peel and slice the bananas into 1/16th to 1/8th inch slices. A mandolin slicer makes the job much easier.
Dip or brush the banana slices with lemon juice placing them close together on parchment lined baking sheets.
Bake in the oven for 1-1 1/2 hours. They should be able to be peeled off parchment easily, flip banana chips over and continue baking approximately 1-1 1/2 hours longer until desired dryness is achieved.
Check banana chips occasionally to make sure the are not over cooking. They will crisp up as they cool and become firm and leathery, yet remain flexible. Allow them to cool completely before storing in an airtight container in a cool dark place. For long-term storage, refrigerate or freeze.