First let’s talk about using your Solavore Sport as a dehydrator. The key is that you want to allow air to circulate in and out of the oven. One easy way to do this is to simply stick a pencil or dowel in between the lid and the casing of the oven. Clip the top of the lid on, and leave the bottom unclipped allowing room for the pencil. Creating this ventilation also ensures that the oven does not reach cooking temperature. For use as a dehydrator, it will ideally stay under 180 degrees.
Ripe banana (just a few brown spots, still firm)
Slice the bananas about 1/8 to 1/4 inch thick. Place them on a baking rack and put that rack over a cookie sheet that fits in the Solavore Sport. My baking rack was just slightly too large to fit on the floor of the oven but it worked out great because the rack was suspended about an inch above the cookie sheet in the oven. Right before starting the dehydrating process, squeeze lemon juice over the top of the bananas to prevent them from browning too much.
Let the bananas dehydrate in oven the all day. Ours went in about 11:00 am and came out at around 6:00 pm. I love the consistency and the intense banana flavor of these chips. They make a great snack or the perfect addition to granola, trail mix, etc.