Ingredients:

  • 3 large firm, slightly underripe bananas
  • 2 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 tbsp melted coconut oil

Instructions:

  1. Peel the bananas and slice them into uniform 1/8-inch rounds using a mandoline or sharp knife.
  2. Place banana slices in a bowl and toss gently with lemon juice until evenly coated.
  3. Line two baking sheets with parchment paper and arrange banana slices in a single layer, ensuring they do not touch or overlap.
  4. Brush the slices with melted coconut oil and sprinkle with cinnamon and sea salt.
  5. Preheat oven to 225°F (107°C). Bake for 60 minutes.
  6. Remove trays from the oven, carefully flip each slice, and bake for another 45–60 minutes until a light golden mahogany hue is achieved.
  7. Transfer chips immediately to a cooling rack for 15 minutes to allow them to fully harden and crisp.