Recipe Of The Week – Ginger & Cinnamon Banana Chips
Serves 6
Ingredients
- 2 ripe bananas, sliced into thin rounds (approx. 0.5cm thick)
- ½ lemon, juiced
- Pinch of ground ginger
- Pinch of ground cinnamon
Method
- Preheat the oven 130°C (fan 110°C)
- Arrange the banana slices on a large baking tray lined with nonstick baking paper
- Brush with lemon juice and sprinkle with ginger and cinnamon
- 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
- Bake for a further 1 hour until dark golden with no visible patches of moisture. Leave to cool on the tray
- They should crisp up after 5 mins cooling. If they don’t, return the tray to the oven for 15 mins or until crisp.
- Store in an airtight container for up to a week