2 bananas
1 tbsp lemon juice
4 tbsp water
kosher salt, to taste
Preheat the oven to 250 degrees F. Line a large sheet with parchment paper.
In a small bowl, combine water with lemon juice.
Slice bananas very thin, about ⅛-inch thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.
Bake for about 1½ to 2 hours or until they are crispy, making sure to flip them over halfway through.
Remove them from the oven and allow them to cool.
Serve and enjoy.
For sweet chips, use overripe bananas and sprinkle with cinnamon after brushing with the lemon water. Follow the baking directions above.
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