Chocolate coated banana chips (v, gf)

A delicious, vegan twist on commercial banana chips, with baked banana instead of fried, and dark chocolate instead of the sugar-heavy variety!
Vegan and gluten free.

Author: Bite-Sized Thoughts, with the baked banana chips adapted from Momables.

Original post (with pictures) here.

For the banana chips -

4 bananas, sliced approximately 2cm thick
1 tsp oil
1 tbsp lemon juice
Pinch salt

For the chocolate coating -
1/4 cup cocoa powder
1/4 cup coconut oil, in liquid form
1/4 cup coconut sugar
1 tsp vanilla
Pinch salt

1. Preheat your oven to 120'C (250'F) and line two baking trays with non-stick paper.
2. Arrange the sliced banana pieces in a single layer across the baking trays (keep the slices reasonably thick, about 2cm or nearly 1 inch, as they will shrink with baking). Combine the oil, lemon juice and salt and brush over the banana pieces. Bake for approximately 2 hours, until dried and crispy at the edges, and then turn off the oven and leave the chips to cool completely (at least another 1-2 hours; I left mine overnight).
3. To make the chocolate coating, combine the cocoa, coconut oil, coconut sugar, vanilla and salt in a heatproof bowl. Heat on very low power in the microwave or over a saucepan of simmering water, stirring regularly, until the ingredients are smooth and well combined.
4. Line new baking trays or a large plate with non-stick paper and then coat each banana piece by dipping it in the chocolate mixture with a teaspoon. Place on the non-stick paper and when all banana pieces have been coated in chocolate, transfer to the fridge to set (at least 2 hours).