Are you tired of store-bought snacks loaded with preservatives and hidden sugars? Get ready to transform ordinary bananas into irresistibly crunchy, golden chips right in your Instant Pot! These homemade banana chips are not just a snack – they're a game-changing treat that combines incredible flavor, nutrition, and convenience in one simple recipe. Whether you're a health-conscious foodie, a busy parent looking for quick snacks, or someone who loves experimenting in the kitchen, these Instant Pot Banana Chips will become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ripe bananas, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon (optional)
Instructions
- Wash and peel the ripe bananas, ensuring they are firm but not overly green or brown.
- Using a sharp mandoline slicer or a very sharp knife, slice the bananas into thin, uniform rounds approximately 1/8 inch thick. Consistent thickness ensures even dehydration.
- Immediately place the banana slices in a bowl and drizzle with fresh lemon juice. Gently toss to coat all slices, which prevents browning and adds a subtle tangy flavor.
- If desired, sprinkle cinnamon over the banana slices and gently mix to distribute evenly.
- Pour 1 cup of water into the Instant Pot inner pot and insert the trivet or a silicone steamer basket.
- Arrange banana slices in a single layer on the trivet, ensuring they do not overlap. You may need to work in batches depending on your Instant Pot size.
- Close the Instant Pot lid, set the valve to sealing, and select the dehydrate function. If your model lacks a specific dehydrate setting, use the lowest heat setting possible.
- Dehydrate the banana chips for 12-15 minutes, checking periodically to prevent over-drying.
- Once completed, carefully remove the banana chips and let them cool completely on a wire rack. They will continue to crisp up as they cool.
- Store the banana chips in an airtight container at room temperature for up to 5 days.
Tips
- Choose the Right Bananas: Select ripe but firm bananas with just a few brown spots. Overripe bananas will be too mushy, while green bananas won't have enough natural sweetness.
- Slice Consistently: Use a mandoline slicer for uniform 1/8-inch thick slices. Consistent thickness ensures even dehydration and prevents some chips from burning while others remain soft.
- Prevent Browning: The lemon juice isn't just for flavor – it helps prevent oxidation and keeps your banana chips looking appetizing.
- Don't Overcrowd: Arrange banana slices in a single layer without overlapping. This allows proper air circulation and even dehydration.
- Watch Carefully: Dehydration times can vary depending on your Instant Pot model and banana thickness. Start checking at 12 minutes and adjust as needed.
- Cooling is Crucial: Let the chips cool completely on a wire rack. They'll continue to crisp up as they cool, giving you that perfect crunch!
Nutrition Facts
Calories: 105kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
