1. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
2. In a small bowl, combine the sugar and cinnamon, stirring until well mixed.
3. Peel the bananas and slice them into thin, even rounds—about 1/8 inch thick. The key here is consistency; it ensures even baking.
4. Toss the banana slices in a bowl with lemon juice and melted coconut oil, making sure each slice is lightly coated. This step helps prevent browning and adds a hint of richness.
5. Arrange the banana slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
6. Sprinkle the cinnamon sugar mixture evenly over the banana slices. This is where the magic happens, as the sugar caramelizes, creating a crispy texture.
7. Bake in the preheated oven for 1.5 to 2 hours, flipping the slices halfway through. You’ll know they’re ready when they’re golden brown and crisp.
8. Remove from the oven and let them cool completely on the baking sheets. They will continue to crisp up as they cool.

Remember, patience is key. These chips are worth the wait, much like the Sunday roasts that fill our home with anticipation and joy.