Homemade Banana Chips

Banana chips are my go to snack when I want something sweet, and there's no chocolate on hand. They may take an hour and a half in the oven, but the wait is worth it for this crispy, tropical, sweet treats.

Banana chips are on the opposite end of the banana ripeness spectrum than banana bread; while a mushy, brown banana makes for fantastic banana nut bread, you won't be able to use them for banana chips.

When making banana chips, you'll want those still somewhat green bananas, bananas that have just reached the edible point. This ensures that you can still slice them at the necessary thickness, and that they don't turn to mush in the oven.

These are really yummy when dipped in a hazelnut spread, but they are also really yummy on their own.

Ingredients:

• 2 bananas, not overly ripe
• 1 teaspoon lemon juice

1. Preheat oven to 225 degrees Fahrenheit. Slice the bananas crosswise, making each slice about a quarter of a centimeter thick.
2. Place the banana slices on a baking sheet in a single layer. Brush the banana slices with the lemon juice.
3. Bake for 1.5 hours. Remove from oven and allow to cool before eating.

If the banana chips are not crisp within 5 minutes of cooling, return to the oven for an additional 10 minutes.