Dehydrating bananas can be done in a variety of ways.All kinds of snacks can be made using just about any heat source available.It might not be possible to get tired of this flavor, but just in case there are instructions for adding sweet or savory spices as well.
Step 1: Put your oven in the lowest setting.
This is usually between 125o and 200o.A higher temperature can endanger the outside and inside.
Step 2: Take the bananas and slice them.
To make chips, slice the bananas.Cut the banana in half, then slice into wedges.It can take up to 12 hours to dry.You don't want to start a fire overnight if you start preparing them in the morning.Chips are much quicker to dry.If you want extra crispy chips, slice the bananas into 1/2 inch rounds.This might be easier with a mandoline.If the bananas are hard to slice, chill them in the fridge for a few minutes.You don't need a knife to make wedges.If you put your finger into the end of the banana, it will divide into three segments.It doesn't matter if the banana breaks.You will want it in smaller lengths.For a large amount of bananas, soaking them in lemon juice for several minutes before slicing will save you time, but the additional water will add time to the baking stage.
Step 3: The pieces should be dipped in lemon juice.
The main purpose of this is to prevent the bananas from turning brown.You can skip this step if you don't mind brown chips.It is possible to brush the juice onto the bananas.You can use pineapple juice, lime juice or any other acidic juice.You can crush the vitamins in the water.If you don't like the taste of the juice, soak the bananas in water for 3 minutes.
Step 4: Bananas are placed on a wire rack.
The banana is exposed to the air by the raised wire platform.Place a cookie sheet or baking pan beneath it.The bananas should be in a single layer.If their edges are touching, it's fine.If you don't have a wire rack, spray a cookie sheet with a cooking spray or cover it with paper.This method is not as effective at removing humidity and could take many hours to complete.The oven door can be left ajar to allow humidity to escape.An electric fan is located next to the open oven door.
Step 5: If you want more flavor, add it.
A sprinkle of sea salt or kosher salt is great for eating on their own.
Step 6: The bananas should be placed in the oven.
Don't drop slices onto the floor of the oven if you use the center rack.If using a wire rack, place the baking sheet in the oven first and then put the rack on top of it.
Step 7: Let them bake according to their shape.
It will take 1 to 3 hours for chips.It will take 6 to 12 hours to make a wedge.They will be crispier the longer you bake them.About halfway through the baking process, flip the bananas over.If bananas are placed directly on a baking sheet, this will dry each side evenly.Remove the bananas when they are a little softer than you want, because they will become crispier as they cool.
Step 8: The bananas should be cool on the wire rack.
Until they're cooled to room temperature, they won't be completely dry.A dish-drying rack can be used if you don't have a wire rack.An ordinary plate can be used in a pinch.
Step 9: The bananas should be kept in a container.
They should stay good for a while if they are completely dried.
Step 10: Prepare the fruit.
The early preparation is similar to the oven method.If you want to make leathery chews from the bananas, slice them in 1/2 inch rounds, or you can make chips out of them.Leather should be done within 12 hours.Plan accordingly.When stored, smaller slices tend to stick together.The lemon juice will prevent the chips from turning brown.This step is not mandatory.
Step 11: If you want additional flavor, add it.
Nutmeg works well with bananas.
Step 12: You can use oil on the rack of your dehydrator.
This step will prevent the banana slices from sticking.To be extra cautious, you could rub oil onto the bananas.
Step 13: The slices should be on the drying rack.
The slices should not overlap.If they touch lightly, they should shrink as they dry.
Step 14: The temperature can be set to 135o F.
It takes anywhere from 6 to 12 hours to make leathery chews.Up to a full 24 hour day, crisp chips will take longer.If your dehydrator comes with instructions for bananas, use the temperature and time listed there instead.Check their progress every couple of hours and make sure the tray is dry.The caramel brown color is a good sign that they're done, if you didn't put lemon juice on them.Once it's cooled to room temperature, you can take a sample to taste test.Continue to dehydrate and turn your chews into crisps if you don't like the extra-tough texture.If the slices are thick, this won't work.
Step 15: The bananas should be cooled to room temperature before eating.
They should stay good for months if you store them in an airtight container.
Step 16: Place the bananas in a container.
You can either slice them in half or keep them whole.
Step 17: Place the bananas between the sheets of paper.
The bananas should be at least 3 inches apart.
Step 18: The bananas should be smashed with a heavy cutting board.
To keep the banana mash even, try to apply even pressure.A rolling pin can be used for this.The goal is to get the bananas down to about a quarter of an inch.If you don't want to measure them, make it as flat as you can.
Step 19: Transfer the paper to the rack.
Before you start dehydrating, remove the top sheet.
Step 20: The dehydrator should be set to 135oF for 7 hours.
You can check in at the 4 and 6 hour mark.The top should be leathery but not sticky when ready.You can flip them over halfway through if the bottom is still moist.
Step 21: Cool and slice into strips.
For several months, these can be rolled up and stored.
Step 22: Take the bananas and slice them.
Aim for a quarter of an inch or less.Smaller slices burn more easily than larger ones.
Step 23: A microwave-safe plate is oiled.
It's a good idea to use a generous amount of pleasantly flavoured oil.The banana slices should be placed on the plate with space between them.
Step 24: For one minute, the microwave is on high.
The bananas should turn soft.
Step 25: Each slice should be turned over.
Additional flavor can be added at this point.A sprinkle of sea salt or kosher salt adds a nice salty flavor to the bananas.
Step 26: Microwaving for 30 seconds at a time.
This could take a few minutes depending on your microwave.
Step 27: Immediately serve.
These are the only drying methods that will keep you fresh for a day.
Step 28: Check the weather forecast in your area.
You need at least 2 days of hot, dry weather and a clear sky to successfully sun dry fruit.If the temperature is below 100oF/38oC, you should allow for a full 7 days of drying.
Step 29: Purchase or make an outdoor drying screen.
A wooden frame with a food-safe mesh stretched across it is all you need.Plastic is the best choice for meshes.Unless the fiberglass mesh is clearly labeled food-grade, do not use aluminum, hardware cloth, or fiberglass meshes.
Step 30: Prepare the fruit.
Since you're using a lower temperature, you may want to slice them thinner.If you want to slice the bananas into smaller rounds, you must peel them first.If you want to prevent it from happening, dip the pieces in lemon juice.
Step 31: If you want additional flavor, add it.
There is a strong flavor in powdered cinnamon.
Step 32: The chips should be placed on the mesh of the frame.
They should be in a single layer.If their edges touch, they should shrink as they dry.
Step 33: The chips should be covered with an insect-proof net.
This will help keep the dust off your food.
Step 34: The drying frame should be placed in the shade away from sources of car exhaust and animals.
It should be at least a few inches off the ground.Your roof is one of the best ways to keep it from being polluted.The heat from the ground will affect the drying of bananas.
Step 35: The frame should be brought indoors at night.
If the nights are warm, there will be more humidity in the bananas.During the day, put it outside.
Step 36: The bananas need to be flip over halfway through the drying process.
On the second day of drying, the timing doesn't need to be precise.
Step 37: For up to 7 days, continue to dry.
If they're ready to eat, check daily.Cut one open or bite into it if you're not sure.
Step 38: The bananas should be stored in a container.
They should stay good for a while if they are completely dried.