Preheat the oven to 120 C.

Peel 570 g of banana and cut into slices.* The slices should not be too thick, because then banana chips will not bake through and not be too thin - in this case they will not be chewy. And the best part of this recipe is that the chips are crispy outside and chewy inside. The slices should be around 4-5 mm.

Grease baking sheet with olive oil and place banana onto baking sheet. Mix 1-2 g of olive oil with 7 g of lemon juice and brush bananas with this mixture. Sprinkle with 0.75 tsp of cinnamon.

Bake for 2 hours and 15 minutes in the oven at 120 C / 245 F. After 1 hour and 30 minutes, turn the bananas. Open the oven 2-3 times during baking, this way you will let the moisture out of the oven.

Turn off the oven and leave bananas in the closed oven for 1 hour. Take out banana chips and let chem chill for 15-20 mins.*