Lunch box snack of the week: Baked Banana Chips

Lunch box snack of the week: Baked banana chips

  • Prep/ Cooking Time: 4 hours 30 minutes
  • Servings: makes 4 servings (use more bananas to increase your servings)
  • Storage: Store in an airtight container for up to 3 days.
  • Equipment: baking tray, mixing bowl, paper towels


  • 8 bananas
  • lemon juice


  1. Preheat  oven to 100° C.
  2. Peel the bananas and slice thinly.
  3. Coat your cookie sheet with non stick cooking spray.
  4. Place the bananas in the freezer until frozen.
  5. Pour a little lemon juice into a bowl.
  6. Dip the banana slices into the juice before placing them on the baking tray.
  7. Don’t crowd the slices — arrange them in a single layer.
  8. Bake for 2 hours.
  9. Flip the slices and bake for another 2 hours.
  10. Remove once the slices are brown and crispy
  11. Place the banana chips on paper towels. Let them cool completely.
  12. Dip or soak the chips in honey for a sweet snack.

Tip:  Use biodegradable wrap. Find out more here or order biodegradable greaseproof paper here or sandwich bags here.

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