Serves 6


  • 2 ripe bananas, sliced into thin rounds (approx. 0.5cm thick)
  • ½ lemon, juiced
  • Pinch of ground ginger
  • Pinch of ground cinnamon



  1. Preheat the oven 130°C (fan 110°C)
  2. Arrange the banana slices on a large baking tray lined with nonstick baking paper
  3. Brush with lemon juice and sprinkle with ginger and cinnamon
  4. Bake for 1½ hours 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
  5. Bake for a further 1 hour until dark golden with no visible patches of moisture. Leave to cool on the tray
  6. They should crisp up after 5 mins cooling. If they don’t, return the tray to the oven for 15 mins or until crisp.
  7. Store in an airtight container for up to a week