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1
Preheat oven from 175- 200 degrees Fahrenheit
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2
Prepare the bananas, honey and water.
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3
Cut lemons in half & set aside 1/2 of the lemon. A tip we were taught by our grandparents is to roll the lemon then cut it, to get all the juices flowing to the center of the lemon. This will help you recognize if the lemon is dry and will cut down on the labor process of actually squeezing the lemon.
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4
Prepare a sheet of parchment paper or a silicone baking liner. ( You can use a silpat, Mu, whatever silicone baking liner you have)
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5
Boil water on high. Once it comes to a boil, add the honey and let it simmer.
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6
Stir consistently on low heat.
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7
Slice the banana thinly, we recommend a mandolin slicer because it chops the bananas super thin, otherwise, use your own judgement and slice with a knife.
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8
Place on a baking sheet, making sure that there is plenty of space in between slices, otherwise, the bananas will stick together.
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9
Brush the honey water sauce onto the bananas, coating each one evenly
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10
Bake for 1-2 hours depending on the oven and how thick the slices are. The longer the baking time, the more the banana dehydrates.
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11
Let it cool for 20-30 minutes, the chips will harden as they cool.
