Banana Chips

by Victoria Shearer

This is a great “do-by-yourself” cooking project for kids of any age. These chips are gooey and chewy and, oh, so tasty. You can store them in the refrigerator, but the kids will devour right out of the oven in minutes! A great way to use up slightly overripe bananas and keep the kids occupied for a while.

1 tablespoon fresh lemon juice

1 1/2 tablespoon maple syrup

3 bananas, sliced 1/4-inch thick

Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper. Stir lemon juice and maple syrup together in a small bowl. Dip each banana slice into mixture, coating each side well. Place slices on parchment paper. Bake for 2 hours. Gently turn banana slices over with a small fork, making sure they rest on a portion of the parchment paper that has not previously had a banana slice baking on it. Bake for 1 hour more. Remove banana chips with fork and place them on a fresh piece of parchment paper to cool slightly. Serve warm or at room temperature.

Victoria Shearer is the author of Leftover Makeovers: Great New Meals from Last Night's Dinner, Slow Cooker Classics from Around the World: Fresh Ideas for Slow Cooking, Quick, Cheap Comfort Food: 100+ Fresh Recipes for Meals in a Hurry, and other cookbooks that contain recipes your kids will love to cook with you... and eat!