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Preheat oven to 200F.
Cover a sheet pan with foil and lightly grease with cooking spray.
Toss the bananas in lemon juice.
Arrange the bananas in a single layer on prepared baking sheet.
Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.
Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
Remove from oven and transfer the chips to a wire rack.
Cool completely. The longer they cool, the crunchier they will get.
Store in an airtight container.