Caramelized Banana Chips with High Protein Cottage Cheese Peanut Butter Dip
Crispy baked caramelized banana chips designed for dipping, paired with a creamy, protein-rich cottage cheese peanut butter dip. Sweet, salty, and sturdy enough to scoop.
Equipment
- Mandoline or sharp knife
- Baking sheet
- Parchment paper
- Blender or food processor
- Mixing bowl
- Pastry brush or oil spray
Ingredients
Banana Chips
- 3 ripe bananas yellow with spots, not mushy
- 1 cup water
- 1½ tablespoons lemon or lime juice
- Neutral oil spray or brush avocado recommended
- Fine salt to taste
Cottage Cheese Peanut Butter Dip
- 1 cup full-fat cottage cheese
- 1/4 cup natural peanut butter unsweetened
- 2 tablespoons maple syrup to taste
- 1 tablespoon vanilla extract
- Pinch of salt optional
Instructions
- Preheat oven to 225°F (110°C) (or if your oven runs hotter, go for 200-215°F). Line a baking sheet with parchment paper.
- Slice bananas very thin, the thinner the better! I did 1/4 inch thick, but honestly 1/8 or even a 1/16 is perfect.
- Mix water and lemon juice in a bowl. Submerge banana slices for 30–45 seconds.
- Remove and pat slices completely dry.
- Arrange in a single layer on the baking sheet. Lightly spray or brush with oil and sprinkle with a pinch of salt. *Feel free to sprinkle on some cinnamon if you prefer!
- Bake for 2.5–3 hours, flipping once halfway through.
- Turn off oven, crack the door, and let chips rest inside for 30–45 minutes to fully crisp.
- If not fully crisp at this stage, re-heat oven for another 30 minutes and repeat last step afterwards. Cool completely before serving.
Peanut Butter Dip
- Add cottage cheese, peanut butter, maple syrup, vanilla, and optional salt to a blender.
- Blend for 1–2 minutes, scraping down sides as needed, until completely smooth.
- Taste and adjust sweetness or thickness as desired.
- Chill for 15–20 minutes before serving for best texture.
Notes
Banana chips will crisp further as they cool. If still flexible, return to oven for 20-45 minutes. Check on them! For extra-sturdy chips, dry again at 200°F for 20 minutes, then cool. Dip keeps in the fridge up to 3 days. Leftover dip (which is likely) is great for next day apple slices, strawberries, or pairing as a dip for your favorite fresh fruit!