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10 ripe, but firm bananas, thinly sliced
freshly squeezed lemon juice (1 lemon is plenty)
Preheat oven to 200F.
Cover a sheet pan with foil and lightly grease with cooking spray.
Toss the bananas in lemon juice.
Arrange the bananas in a single layer on prepared baking sheet.
Bake for 2 hours, flip the slices with a metal spatula, and continue to bake for 1.5 hours longer, or until desired crispness.
Remove from oven and transfer the chips to a wire rack.
Cool completely. The longer they cool, the crunchier they will get.
Store in an airtight container.
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