This month I’ve partnered with Chiquita to help raise awareness for breast cancer. Chiquita is committed to supporting the American Cancer Society and its mission to save lives. Through October, more than 200 million Chiquita bananas worldwide will feature pink stickers to encourage action from millions of
consumers in the fight against breast cancer.
I love the Chiquita Pink Stickers, specifically because they help to serve as a reminder to myself to eat healthy foods, sign up for a Making Strides Against Breast Cancer Walk (I’ve done one before, they’re amazing), and/or to get my own screenings. I’m proud to be a part of this campaign, and excited to share this simple and delicious Chiquita recipe with you that meets the American Cancer Society’s nutritional guidelines. The ACS recommends a diet that emphasizes fruits and vegetables, whole grains, and lean proteins, and limits red and processed meat, to help reduce the risk of cancer. This partnership offers simple recipes for people looking for healthier breakfast and snack ideas.
You know how much I love an easy recipe, and you know how much I love a recipe with simple, whole ingredients. Have you ever tried to make homemade banana chips? For whatever reason it wasn’t something that crossed my mind, but when I went to make them, I wondered why I hadn’t been doing it all along?! How do you make homemade banana chips?
Let me show you…
It all starts with perfectly ripe bananas. You don’t want them too green or too spotted. Look for that smooth yellow color on the outside, maybe with slightly greenish tips. That’s gonna make the best “chips” for you.
There are only two very simple ingredients. Banana and lemon juice. Yep, that’s it!
Line a baking sheet with parchment paper, then thinly slice your bananas. Place on the baking sheet and brush them with lemon juice.
Pop it in a super low heated oven (212 degrees) and bake ’em low and slow.
I told you that was easy. They make the best healthy little snack, topping for yogurt, ice cream and more! I hope you give this recipe and other American Cancer Society approved Chiquita recipes a try and be sure to keep a look out for Chiquita bananas featuring pink stickers throughout the month.
This post was sponsored by Chiquita Banana in support of the American Cancer Society.Print
A simple snack made with only bananas and lemon juice. Great for topping onto yogurt, ice cream or in cereal.
- 1 Chiquita Banana
- juice from 1/2 a lemon
- Preheat the oven to 212 degrees. Line a baking sheet with parchment paper.
- Cut the Chiquita banana thinly into 1/4cm slices. Lay onto the lined tray and brush with the lemon juice.
- Bake for 1 1/2 hours, then use a palette knife to flip the slices over, and bake for a further 30 minutes on the other side. Leave to cool and enjoy.
TIP: Store in an airtight jar to keep fresh for up to 3 weeks.