1-Preheat the oven: Preheat the oven to 250°F and line a large baking sheet with parchment paper to prevent sticking.

2-Make the lemon-water mixture: In a small bowl, combine 4 tablespoons of water and 1 tablespoon of lemon juice to make the mixture.

3-Slice the bananas: Slice the 2 bananas very thin, about 1/8 inch thick, for even crisping.

4-Brushing and seasoning: Brush both sides of the banana slices with the lemon-water mixture and sprinkle them with kosher salt.

5-Arrange slices: Arrange the slices in a single layer on the prepared baking sheet.

6-Bake the chips: Bake for 1 ½ to 2 hours, flipping the slices halfway through to ensure they crisp up evenly.

7-Cooling and tips: Once done, remove from the oven and let the chips cool to room temperature; they will harden as they cool. If using green bananas or plantains, soak the slices in the lemon-water mixture for at least 2 hours before baking for better results.