Since ovens have entered thousands of households, they have brought great benefits to people's lives. In fact, we can use ovens to make a lot of delicious food in our lives, which is a great thing for foodies. However, when operating the oven, you must strictly follow the instructions to avoid danger. So, what is the best way to bake banana chips in the oven?

Almost everyone knows the nutritional value of bananas, but how to make banana chips?

1. Cut the banana into thin slices. Choose the freshest hard bananas (don’t use unripe bananas, otherwise they will taste astringent), and then cut them into thin slices, as thin as possible. Homemade banana slices are different from those produced in factories. You can only win by being thin;

2. Then place it on a non-stick cloth;

3. Spread a layer of fine sugar on the surface. Remember to use fine granulated sugar, not powdered sugar, or sugar that is too coarse, as it will not taste good. Although the banana itself is already very sweet, the fine sugar will help the finished product to be crispy, so just apply a thin layer to assist;

4. Set the oven to 100 degrees, upper layer, the time is about half an hour - 40 minutes, but it mainly depends on the actual situation. If it still feels soft and sticky, continue to bake. Anyway, this is low-temperature baking and does not use too much electricity. If the oven has hot air rotating, turn it on at the same time. The drying speed will be faster. After baking until the surface is non-stick and has formed, lift it off from the oilcloth;

5. Move them to the baking grid. , continue to 100 degrees, middle level, for about half an hour. It will still soften slightly when it is put on the grill, because one side was attached to the oilcloth before. This step is to dry both sides until both sides are dry, and it is obviously crispy and hard to the touch. That's it. If the time is up and you feel it's still not enough, add more time to bake without having to keep an eye on it. Low temperature, will not burn;

6. Dry it after taking it out of the oven. It will be the crispiest when it is completely cooled. If you don’t want to eat it immediately, you need to seal it in a dry crisper. Stay crispy.