These yummy morsels don’t last long around here. Light, sweet, and just a bit salty. And ingredients you probably have in your home right now.
I started making banana chips when James was unable to tolerate his favorite crunchy snacks and was mouthing everything. The mouthing might be a combination of imbalance in his digestive tract and sensory need for more input. We are learning how these two things often go hand-in-hand.
For the time being, I was looking for a healthy snack with the short list of simple foods he was able to tolerate. One of those trusty foods was bananas.
Most of the banana chip recipes floating around used lemon juice, and the citric acid was a no-go for him. So I attempted to make them with olive oil, and they completely disappeared in a couple of hours. Totally hit the spot. My kids now call them cookies..why not? 😉
The initial goal was to have a crunchy snack, but my family much prefers the chewy. And the chewy sensory input was just as helpful for James.
So here are banana chips with none of the additives you might find in store-bought options!
3 bananas (not overripe)
2 tbsp olive oil
Sea salt to taste
Preheat oven to 200F
Lightly coat olive oil on a nonstick cookie sheet
Slice the bananas into about 1/4 inch slices
Lightly brush olive oil on both sides of the banana slices and place on cookie sheet
Sprinkle with sea salt
Bake for 3 hours, flipping slices after 90 minutes.