Step 1

Peel the bananas and slice them into thin rounds, about ⅛ inch thick. A mandolin may be useful to get a consistent thickness.

Step 2

Put the banana slices in a bowl, and toss with the pineapple juice. Allow the bananas to soak in the juice for about 20 minutes or more.

Step 3

Preheat oven to 200° F.

Step 4

Spray a wire rack with cooking spray to prevent the chips from sticking to it. Place the wire rack on a baking sheet, and arrange the banana slices on the wire rack so they are not touching each other.

Step 5

Alternatively, you can put the banana slices directly on parchment paper on the baking sheet. You will need to flip them halfway through baking, and the baking process will take much longer - about double the time.

Step 6

Bake for 2-4 hours, or until they are dried completely.

Step 7

Test one by taking it out of the oven and letting it cool completely before eating it. The chips will crisp up when they cool. Thicker chips will dry but remain a bit chewy.

Step 8

Store in an airtight container after cooling completely. I like to toss in a small bag of silica gel (desiccant) to keep the moisture out.