How To Dehydrate Bananas


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How To Dehydrate recipe by Barefeet In The Kitchen

I was super excited to try making banana chips at home. I just knew that my kids would love them, because I can remember how much I liked them when I was a kid. Crunchy and sweet, surely the made at home variety would be just as good, if not better. Ha!

The bananas seen above are now dehydrated and stored inside a single quart size mason jar. It is less than ¾ full. It is amazing to me that dehydrated foods require so little storage space. After storing jams and jellies and other canned goods for years, dehydration is a completely new way of thinking.

So, here’s the deal with dehydrated bananas. Little did I know that the banana chips purchased at a store are not dehydrated at all! I have bought unsweetened banana chips in the past and assumed that meant they were extra healthy. I was wrong.

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Banana chips are typically fried in coconut oil. I spent a few minutes at our local produce store yesterday checking the labels on a couple of different banana chips. I discovered that there are a few other ingredients hiding in there as well.

How To Dehydrate recipe by Barefeet In The Kitchen

See these slices? These were accomplished using a good old fashioned knife. Don’t be fooled by that silly looking yellow tool in the top picture. That was about as useful for cutting bananas as a hair comb might have been. Luckily, it came with my dehydrator and at least I didn’t pay anything for it.

How To Dehydrate recipe by Barefeet In The Kitchen

Dehydrated banana chips are not nearly as crunchy or sweet as the chips purchased in a store. They also had a very intense banana flavor. It was way too much for me. Since only one of my boys liked them, I doubt I’ll go to the trouble of making these again. Unless that is, they surprise me and work out well in smoothies. If they do, it would be awesome to always have bananas waiting in the cupboard for those days when we are out of fresh ones.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. The Slow Roasted Italian says

    So, I must be weird. I love them. Granted, the ones that are deep fried in coconut oil and dipped in a simple syrup really rock, but they are a candy, not a healthy snack.

    My banana chips came out more crispy though. I dehydrated them until they were not pliable anymore! My husband liked them too, but like I said… I LOVE them, so he did not get to eat too many. hehe

  2. Barefeet In The Kitchen says

    You know what? After they sat in the jars for a day, mine are super crunchy too. I still am not a fan of the taste though. It's just way too strong a banana flavor. Just my preference though. I'm going to try them in a few different recipes though and see how that works for me.

  3. Anonymous says

    is that a dehydrator you have them laying on? and where did you get it it is. a great idea thanks, Cheryl

  4. Lea Davis says

    Mine are just too chewy and bitter. I was hoping for a crunchier, sweeter chip. One that won't stick in my teeth. I won't give up! Thinking a quick dip in a lemon sugar mix before dehydrating. Any thoughts?

    • Mary says

      I haven't had any turn out bitter. The lemon sugar is probably worth a try. I'm still not a fan of the chewy, but my kids seem to like them. The ones you can buy in a store are fried in coconut oil and they have a completely different taste and texture.

    • Lizabeth Osterholt says

      These will work out good to cut up really tiny and add to cookies. That way you add the natural goodness of fruit into home baked cookies. Sneek in healthy vitamins.

  5. Anonymous says

    When i dehydrate bananas i dip them in 2 cups water to 2 tbls lemon juice before putting them on my trays. & Store them in vacume sealed bags. you can also puree them and dehydrate them to make banana leather add peaches or strawberries for a nice twist. and when served with oatmeal its really better that store bought.

  6. bren says

    Try grinding the crispy ones to powder (as well as other dehydrated fruit/veggies) to add to smoothies, (or flavorings such as breads, muffins, soups and as an herb flavoring to roasted veggies). I began doing this with amish paste tomatoes, and using it as a flavoring like beef bouillon).