The process of dehydrating bananas is simple and versatile. Gooey or crunchy, healthy or greasy, sliced ??or sliced ??fruit, in short, you can make any type of sandwich with just about any heat source you have on hand. It's almost impossible to get bored of how it tastes, but just in case, we'll also give you some instructions for adding sweet or savory spices to it.
Ingredients
Bananas (ideally ripe, with few brown spots and no large spots or bruises)
Lemon juice or other acidic juice (optional)
Season with salt, nutmeg or cinnamon (optional)
1. Slices or chunks in the oven
1. Preheat the oven to the lowest setting . Usually between 50°C-90°C (125°F-200°F).
If you leave it at higher temperatures, the fruit will risk burning on the outside without dehydrating on the inside.
2. Peel the banana and cut into thin slices. To slice thinly, cut bananas into 1/4-inch (0.5 cm) slices. To cut into smaller pieces, first slice the banana thinly, then slice it lengthwise, and finally cut it into desired lengths.
Note: Chips can take up to 12 hours to dehydrate! Prepare them in the morning to avoid risking a fire at night. Slices dehydrate much faster.
For crispier slices, cut bananas into 1/8-inch (0.3 cm) slices. The mandolin will be easier for you.
If the bananas are too soft and difficult to cut, place them in the refrigerator for 5-10 minutes to firm up.
You don’t need a knife to chop it! Point with your finger at the tip of the peeled banana, which should separate into three parts. If the fruit breaks during processing, nothing will happen. However, its length should be shorter.
To cut large batches of bananas, soak them in lemon juice for a few minutes before cutting to save prep time, but keep in mind that the extra hydration will increase baking time.
3. Soak the fruit in lemon juice. This will have more flavor and vitamins, but the main purpose is to keep it from turning brown.
You can skip this step if you don't mind them turning brown.
Brushing both sides of the banana with juice will also be effective.
You can also substitute lemon juice for pineapple juice, lime juice or any other acidic juice. You can even crush vitamin C tablets and add them to water.
If you don't like the taste, dilute 1 part juice to 4 parts water and soak the bananas for 3 to 5 minutes.
4. Place the bananas on the wire rack. This raised wire platform will expose all sides of the banana to the air and allow excess liquid to drip off the fruit. Also have a baking sheet ready to go under the rack.
Bananas must be in a single layer and cannot be stacked on top of each other. However, if the edges touch each other, there won't be a problem.
If you don’t have this rack, line a baking sheet with parchment paper or spray it with cooking spray. This method is less efficient at removing liquid, so it may take more time (especially for large pieces). You can reduce the time by opening the oven door a few inches to allow moisture to escape.
Placing an electric fan next to the open oven door will also help circulate air.
5. If necessary, add some other flavors.
A little sea salt or kosher salt will give it a delicious salty flavor that's perfect for eating on its own.
6. Place the bananas in the preheated oven. Place them on the center rack of the oven, being careful not to let any pieces fall into them.
If using a rack, place the baking sheet in the oven first so that the water drips onto it, then place the rack on top of it.
7. Bake into a certain shape and achieve the desired crispness; slicing takes 1 to 3 hours; it takes 6 to 12 hours. The more you bake them, the crispier they will be.
Turn the bananas about halfway through baking. This will dehydrate both sides evenly, which is especially important if you choose to place the bananas directly on the baking sheet.
Bananas will become crispier as they cool, so remove them from the oven when their texture is slightly softer than desired.
8. Cool the bananas completely on a rack. They won't completely dry or become brittle until cooled to room temperature.
If you don’t have this cooling rack, you can use a crockery rack. You can also use a regular board if necessary.
9. Store bananas in airtight containers. If they are completely dry, they can be kept for several months.
2. Dehydrated tablets or snacks
1. Prepare bananas. Initial preparation is similar to the oven method, but be aware of the dimensions.
Peel bananas and cut into 1/4-inch (0.5 cm) slices for springy sandwiches; cut bananas into 1/8-inch (0.1 to 0.3 cm) slices for crispy sandwiches leather sandwich.
Slices can take up to 24 hours to dehydrate, while stretchy snacks will be ready in 12 hours. Plan those times.
Slices smaller than 1/4 inch (0.6 cm) will tend to stick together when stored.
Soak the fruit in lemon juice to prevent it from turning brown. This step is optional.
2. If necessary, add some other flavors. The nutmeg powder will taste delicious along with the natural sweetness of the banana.
3. Drizzle or rub some oil on the dehydration rack. This step is not necessary but will prevent the pieces from sticking together. You can even rub oil directly on the banana for extra care.
4. Place the large pieces on the rack of the dehydrator. Neither should overlap each other, and it won't be a problem if they touch slightly. They should shrink a bit as they dehydrate.
5. Set the temperature to 135°F (55°C). Snacks take about 6 to 12 hours; crisps last longer, up to 24 hours.
If your dehydrator model comes with specific instructions for dehydrating bananas, set the temperature according to the times indicated.
Check the progress every 2 to 4 hours and rotate the tray to ensure even dehydration.
If you decide not to add the lemon juice, you will know they are ready or almost ready when you see the caramel turn brown. Otherwise, you can try one of these after cooling to room temperature.
If you've left these snacks out for too long and don't like their extra-hard texture, continue dehydrating them until they're crispy. Although it may not work if the cut is too thick.
6. Cool the bananas to room temperature before eating. If you store them in an airtight container, they will keep for several months.
3. Fruit slices in the dehydrator
1. Peel the banana. You can leave them whole or cut them in half lengthwise.
2. Place the whole banana between two pieces of parchment paper. Bananas should be placed at least 3 inches (8 cm) apart.
3. Mash the bananas on a heavy cutting board. Try to apply even pressure so that the mashed bananas have a similar consistency.
You can also use a rolling pin to do this.
The goal is to flatten the banana to about 1/8 inch (0.3 cm). If you don't want to measure them, flatten them as flat as possible!
4. Place the parchment paper on the dehydrator rack. Remove them before you start dehydrating them.
5. Place the dehydrator at 135°F (55°C) for 7 hours. Check it when it reaches the 4 and 6 hour marks to see its progress.
When finished, the top should look rubbery, not tacky.
If the bottom is still damp, you may choose to fold it halfway through.
6. Let the foil cool and cut into strips. You can roll them up and store them in an airtight container for several months.
4. Microwave peeling
1. Peel the banana and cut into thin slices. Try cutting them 1/4 inch (0.6 cm) or narrower. Thicker slices don't cook well, while thinner slices burn more easily.
2. Grease a microwave-safe plate. Use a generous amount of olive or coconut oil. Place the banana slices on a plate, leaving a space between them.
3. Heat it at full power for one minute. The bananas should begin to soften and release moisture.
4. Flip each slice. At this point, you can also add some flavor. A pinch of kosher or sea salt will give it a delicious salty flavor, while grated nutmeg or cinnamon will complement the banana's sweetness.
5. Continue heating for 30 seconds each time. It may take a few minutes, depending on your microwave.
6. Launch immediately. Unlike other dehydration methods, bananas only stay fresh for one day.
5. Tablets dehydrated in the sun
1. Check the weather forecast. To successfully dehydrate fruit, you will need at least 2 days of high temperatures, dry weather, and clear skies (at least 90°F [32°C], low humidity). Ideally, let the fruit dehydrate for a full seven days, especially if the temperature is below 100°F (37°C).
2. Make or purchase an external dewatering rack. What you will need is a wooden frame with a food-safe mesh along the frame.
Stainless steel or plastic screens are the best choices. Do not use aluminum, wire mesh or fiberglass mesh (unless the latter is intended for food use).
3. Prepare bananas. Since the temperature will be much lower than other methods, you will need to cut them into thin slices.
Peel the banana and cut into 1/8-inch (0.3 cm) slices or at least no larger than 1/4-inch (0.6 cm).
If you don't want them to turn brown, soak them in lemon juice.
4. If necessary, other flavors can be added. Cinnamon adds a tangy flavor to sweet slices.
5. Place the slices on the grid of a special frame for dehydration.
Make sure they are in a single layer and not one on top of the other. It would be nice if the edges rubbed against each other a little; they will start to shrink as they dehydrate.
6. Cover the slices with an insect sieve or thin cloth. This also prevents dust from settling on the food.
7. Place the dehydrator frame in direct sunlight, away from vehicle smoke sources and animals. Lift it at least a few inches off the ground (for example, place it on some concrete blocks).
We recommend placing it on the roof of your house as the sunlight will be stronger and most environmental pollutants can be avoided.
Concrete floors will reflect heat from the ground, which will dehydrate the bananas faster.
8. Place the frame indoors at night. Even if the night is relatively warm, dew will keep the bananas moist. Leave it outside again during the day.
9. Turn the banana over once during the dehydration process. The time doesn't have to be exact, you can do it any time the next day.
10. Stay dehydrated for up to 7 days. Check them daily to see if they are ready to eat.
If you're not sure, cut one or bite into it to test its moisture content.
11. Store bananas in airtight containers. If they are completely dehydrated, they will remain in good condition for several months.