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- Lemon juice
- Kosher salt (optional)
- Cinnamon (optional)
- Peel the bananas and slice them very thin. Brush with lemon juice to prevent excessive browning.
- Bake at 250F for about 1½ - 2 hours turning half-way through baking time. Let cool completely before storing.
- For savory banana chips sprinkle with salt. For a sweeter chip use cinnamon and riper bananas.