Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 285 kcal | 81 kcal |
| Protein | 3.4 g | 1 g |
| Fat | 0.9 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 64.8 g | 18.4 g |
| sugars | 40.2 g | 11.4 g |
| Fibre | 7.9 g | 2.2 g |
| Sodium | 4 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.2 kg bananas (about 18 medium)
- 1 cup lemon juice
- 1 cup water
Instructions
- Use bananas that are fully yellow with the first brown freckles showing. Green-tipped fruit dries chalky, and an over-ripe one collapses to paste on the tray.
- Have the lemon juice and water mixed before a banana is peeled. The clock starts the moment the fruit is cut, and a bath that is not ready yet is browning you cannot undo.
- Slice at 6 mm straight into the bath. Cut on a long diagonal for wide chips that curl at the edge, or straight across for rounds that stay flat.
- Ten minutes in the acid is plenty. Beyond that the slices start tasting of lemon rather than simply being protected by it.
- Drain them well and blot both faces. A slice lifted wet carries a film of sugary liquid that welds it to the tray.
- Lay them out without touching and turn them once around halfway. The face against the tray is always the last part to let go.
- Dry at 54 °C for 8 hours, then cool a slice before judging it. Leathery and bending gives you the soft chip most people mean; snapping clean gives you a crisp one, and an hour or two is all that separates them.
- Either way, no slice should leave a wet mark when it is torn. That is the line between a snack and a jar of mould.
- Condition them for a week in a loosely lidded jar, shaking it daily and watching for fog on the glass. Sealed afterwards they hold a year, and anything that was pulled early announces itself in that first week.
