Recipe inspired by: Diet Hood
1.Preheat oven to 200° F.
Lightly grease sheet pan with coconut oil.
Toss the bananas in lemon juice.
Arrange the bananas in a single layer on prepared baking sheet.
Bake for 2 hours, flip the slices with a metal spatula, and continue to bake for 1.5 hours longer, or until desired crispness.
Remove from oven and transfer the chips to a wire rack.
Cool completely. The longer they cool, the crunchier they will get.
Store in an airtight container.