Serves: 12
Total Calories: 22

2 medium bananas, peeled and cut into 1-inch pieces
1 to 2 tablespoon sugar

Preheat the oven to 200°F. Line a baking sheet with a silicone baking mat. Set aside.

Place the bananas and sugar in the workbowl of a food processor fitted with a metal blade (or in a blender) and process for 45 seconds, or until the bananas are puréed. Spoon the puréed bananas in the center of the prepared baking sheet. Using an angular metal spatula or a straight spatula, spread the purée evenly into a rectangular shape about 1/16 inch thick. The layer should almost cover the mat. Bake the banana purée for 2 1/2 to 3 hours, or until brown and completely dry. Remove the baking sheet from the oven, place another sheet over the baked banana purée, and invert it. Gently remove the silicone baking mat and allow the baked banana purée to cool for 30 minutes to an hour. When the baked banana purée is cool, break it into irregular triangular shapes. The Crisp Banana Wafers can be stored in an airtight container in a cool, dry place for up to 2 days.

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 22
Calories from Fat: 0

More Recipes from the Cook'n Sinful Smoothies Cookbook:
-GREAT GARNISHES: Go to the Head of the Glass
Apple Chips
Berries on a Skewer
Chocolate Pirouettes
Chocolate-Covered Oreo Cookies
Chocolate-Dipped Frozen Baby Bananas
Cinnamon Pirouettes
Cinnamon Wonton Crisps
Cinnamon and Sugar Twists
Cinnamon- or Chocolate-Dipped Tortilla Triangles
Crisp Banana Wafers
Peanut Butter-Chocolate Drops
Pear Chips
Pineapple Chips
Strawberry Fans
Turtle on a Skewer
Vanilla Pirouettes