Flossie and I went camping the other weekend and so I went to buy some banana chips provisions, but left instead with a curious bag of dried apple rings. They were really yummy – soft and chewy and appley and I was inspired to try making them at home – and why not banana chips too?!
They are very easy to make: once you’ve sliced them, just leave them in the oven to dry out at a low temperature turning about halfway through cooking time. The longer you bake them, the crispier they will be and better preserved. I do like them a little bit soft and chewy but you can leave them in a bit longer if you like. I’m pretty sure you could try this with most fruits – I can’t wait to try strawberries and pears and, not to negate the healthiness of this snack, but also to try dipping them in chocolate!
2 or 3 of your favourite apples
a couple of bananas
a sprinkle of cinnamon (optional)
- Pre-heat oven to 100˚c.
- Wash and thinly slice your apples horizontally. You can peel them and core them if you like, but the star-shape in the centre of the apple is very pretty and saving it makes the most of your apple. Thinly-ish slice your bananas and arrange your fruit in a single layer on a baking tray: a pizza tray with little holes in it is ideal.
- Sprinkle with cinnamon if you like and cook on the upper shelf of your oven for around 45 minutes and then turn them over and cook for another 45 minutes. The banana chips may need a bit longer in the oven but will harden more once cooled. Switch off the oven and leave them to cool inside. Store up to a week in an airtight container or refrigerate for up to a month.