How to Dehydrate Bananas

Dehydrator banana chips are chewy, not crunchy like the fried ones in stores.

Step by step

1. Use ripe, firm bananas and slice evenly.
2. Pretreat in an ascorbic acid dip (1 teaspoon in 2 cups water, 3 to 5 minutes) to limit browning, per Clemson.
3. Dry at fruit temperature, 125 to 135°F per Missouri Extension. Clemson gives 8 to 10 hours.
4. Test, condition and store as for other fruit.

Pack dried food airtight once it's cool and conditioned. Our sister site explains vacuum sealing dried food and vacuum sealing mason jars.

Sources

• Clemson Cooperative Extension: Drying Fruits
• University of Missouri Extension: Drying Foods (GH1562)