These are a delicious, chewy version of what you can buy in the store. If you get store-bought, check the ingredients, because some banana chips are not vegan. Recipe from The Garden of Vegan, courtesy of Arsenal Pulp Press.
Preheat oven to 200° F. In a small bowl, stir together the lemon juice and maple syrup. Dip each banana slice in the lemon juice mixture and place on a lightly oiled cookie sheet. Bake for two to three hours, flipping occasionally to prevent burning.