Banana Chips

Recipe inspired by: Diet Hood

Course Dairy Free, Gluten Free, Snack, Vegan, Vegetarian, Whole 30
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 10

Ingredients

  • 10 ripe, firm bananas, thinly sliced
  • 1 lemon, squeezed

Instructions

  1. 1.Preheat oven to 200° F.

  2. Lightly grease sheet pan with coconut oil.

  3. Toss the bananas in lemon juice.

  4. Arrange the bananas in a single layer on prepared baking sheet.

  5. Bake for 2 hours, flip the slices with a metal spatula, and continue to bake for 1.5 hours longer, or until desired crispness.

  6. Remove from oven and transfer the chips to a wire rack.

  7. Cool completely. The longer they cool, the crunchier they will get.

  8. Store in an airtight container.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

Yes, folks, there a difference between smoothies and juicing. Smoothies require a blender to mix ingredients into a drinkable paste. By incorporating the entire fruit and vegetable, smoothies provide fiber along with other critical nutrients. Fiber in particular is helpful for controlling your blood sugar, keeping you full for longer, and feeding the good bacteria in your gut. The downside to fiber is that it inhibits the quick absorption of nutrients.

Juicing extracts liquid from fruits and vegetables. Because juicing does not extract fiber, the liquid provides  a healthy and immediate blast of vitamins, minerals, and antioxidants for your cells.

Smoothies and juices have great nutritional benefits–each in their own way. Regardless of your choice, remember that a smoothie or a juice is healthiest when loaded with vegetables and contain about one serving of fruit.