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Ginger banana chips recipe
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165 ratings
You need just four ingredients for these easy homemade banana chips that kids will love. Sprinkled with ginger and cinnamon for a touch of spice, these crunchy banana chips are cooked slowly in the oven until golden and crisp – double up to make in big batches and grab handfuls for an easy snack on-the-go. See method
Ingredients
- 2 ripe bananas, sliced into thin rounds (about 0.5cm thick)
- ½ lemon, juiced
- small pinch of ground ginger
- small pinch of ground cinnamon
Low in fat; source of vitamin C
Each serving contains
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Energy
120kj
28kcal
1%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
6g
7%
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Salt
0g
0%
of the reference intake
Carbohydrate 6.9g
Protein 0.4g
Fibre 0.7g
Method
- Preheat the oven to gas ½, 130°C, fan 110°C. Arrange the banana slices on a baking tray lined with nonstick baking paper, then brush with the lemon juice and sprinkle with ginger and cinnamon. Bake for 1½ hrs until they begin to turn golden, then flip over. If they don’t lift off the paper easily, bake for another 10 mins before turning.
- Bake for 1 hr until dark golden with no visible patches of moisture. Leave to cool on the tray. They should crisp up after 5 mins cooling. If they don't, return the tray to the oven for 15 mins or until crisp. Store in an airtight container for up to a week.
Tip: Try baking these while you're using the oven for another dish to cut down on energy usage.
See more Snacks recipes