Well, they turned out chewy instead of crispy but my kids absolutely LOVED them. I used about 5 small bananas which in the end, was probably just a little over a cup of dehydrated bananas. I tried half tossed in lemon juice and half without but it didn't make a difference in the colour. You may as well skip that step. Maybe if the bananas were less ripe they would have turned out less brown, who knows.
I ended up using the thinnest setting on my mandolin. It would take much longer to slice the bananas but whatever works for you. And look, only 1 ingredient!
Preheat the oven to 225F and line some baking sheets with parchment.
Place the banana slices in a single layer. They can be touching but not overlapping. Bake them for about 1 1/2 hours or until no longer sticky. Let them cool on the parchment before you peel them off.
Store in an airtight container. I'm not sure how long they'll keep since mine were gobbled up by the munchkins immediately.