When you need a little energy before a workout, a banana is one of the best choices since it's quick and easy to digest. But you can't exactly keep bananas lying around your car, desk, or in your gym bag — that's a mushy disaster just waiting to happen. And while you could easily pick up a bag of banana chips, since most store-bought brands are coated with sugar, they're not the healthiest choice.
With some quick prep and a few hours on a lazy afternoon at home, you can make your own banana chips to save on dough and added sugars. These irresistible sweet little gems are seasoned with cinnamon to satisfy sugar cravings, and the addictive chewiness might have you devouring the entire batch. But don't worry — half a batch is under 150 calories. And because they offer 4.2 grams of fiber, they'll make a great snack if you're watching your weight.
My suggestion is to bake a double batch, so you actually have some left to put in your gym bag, purse, or desk drawer. They're a great way to use up ripe bananas (instead of baking yet another loaf of banana bread), and the warm oven will keep you toasty warm if it's bitterly cold outside your door.
- 4 medium ripe bananas (or 3 large)
- 3 tablespoons orange juice (or juice from 1 large lemon)
- Preheat oven to 200°F (warm setting). Line a baking sheet with parchment paper or a Silpat mat.
- Peel the bananas and cut into 1/4-inch slices. Dip each slice into the orange juice and place on the pan. Sprinkle with cinnamon.
- Bake for 3 to 4 hours, or until your chips are dry and slightly brown, making sure to flip your chips halfway through.
- Remove from the oven, and once cool, chips can be stored in an airtight container.
Source: Calorie Count
- North American
- 2 servings
- Total Time
- 4 hours, 15 minutes
- Calories per serving