1.Put cranberries in small bowl, cover with boiling water. Cover, stand 10 minutes.
2.Process banana chips until fine. Transfer to small bowl.
3.Hull strawberries. Process drained cranberries, strawberries, juice and sugar until smooth.
4.Pour strawberry mixture into large frying pan, cook, stirring occasionally, over low heat, about 1 hour or until very thick and sticky. Stir in the powdered banana and chia seeds.
5.Meanwhile, preheat oven to 100°C.
6.Spread strawberry mixture into a 22cm x 35cm rectangle on sheet of baking paper. Slide paper onto a large oven tray. Bake 2 hours, giving the tray a quarter-turn every 30 minutes. Place another sheet of baking paper onto strawberry mixture, carefully turn over. Bake about 2 hours, giving the tray a quarter-turn every 30 minutes, or until the mixture is no longer sticky.
7.Cool on tray before cutting into 12 strips. Store rolled up in baking paper.
Store rolled up in baking paper in an airtight container in the fridge or freezer. Chia seeds are a gluten-free wholegrain that contain fibre, omega-3 fats and protein, they are very high in antioxidants, vitamins and minerals including potassium, magnesium and calcium. The seeds are available at health food stores and from large supermarkets in the health food aisle.