How to Make Banana Chips

Baked Banana Chips

• 3-4 ripe bananas
• 1-2 lemons, juiced

Fried Banana Chips

• 5 green bananas (unripe)
• 1/4 teaspoon turmeric powder
• Oil for frying (peanut oil is a suitable choice)

Sweet-Fried Banana Chips

• 5 green bananas (unripe)
• 1 teaspoon salt
• 2 cups white sugar
• 1/2 cup brown sugar
• 1/2 cup water
• 1 cinnamon stick
• Oil for frying (peanut oil is a suitable choice)

Microwaved Savory Banana Chips

• 2 green bananas (unripe)
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons olive oil

Spiced Banana Chips

• A bunch of slightly ripe bananas
• 1-2 lemons, juiced
• Your favorite spices like cinnamon, nutmeg, or ginger

Preheat the oven to 80-95ºC. The low temperature creates a drying effect rather than actual baking. Prepare a baking tray by lining it with parchment paper or a silicone mat.

Peel the bananas. Slice the bananas into thin pieces. Ensure the slices are uniform for even cooking.

Arrange the banana slices on the baking tray. Place them in a single layer, making sure the slices do not touch each other.

Drizzle fresh lemon juice over the banana slices. This prevents the bananas from turning black and enhances the flavor.

Place the baking tray in the oven. Bake the bananas for about 1 hour to 1 hour and 45 minutes. Check the bananas after an hour to see if you’re satisfied with the texture. If not, continue baking.

• Baking time may vary depending on the thickness of the banana slices.

Remove the bananas from the oven. Set them aside to cool. The banana chips will be soft and moist at first but will harden as they cool.

Peel the bananas. Then, place them in ice water.

Slice the bananas into even pieces. Keep the slices in water after cutting. Add turmeric powder.

Soak the bananas in water for about 10 minutes. Afterward, drain the water and place the bananas on a clean cloth to retain moisture.

Heat the oil. Fry a few banana slices at a time (avoid overcrowding the oil). Use a slotted spoon to add and remove the bananas from the oil.

Continue until all the banana slices are fried.

Place the bananas on a kitchen paper towel to absorb excess oil.

Allow the bananas to cool. Once cooled, you can enjoy them or store them. For storage, place the chips in an airtight container, such as a glass jar or a ziplock bag.

Peel the bananas. Soak them in ice water with a pinch of salt for about 10 minutes (note that the salt will make the ice melt faster, but the water will remain cold).

Slice the bananas thinly. Aim to cut the slices into uniform sizes.

Arrange the banana slices on a wire rack. Let them air dry slightly to reduce moisture.

Heat the oil. Fry a few banana slices at a time for about 2 minutes or until they turn golden brown. Use a slotted spoon to add and remove the slices from the oil.

Remove the bananas from the oil and drain excess oil using kitchen paper towels.

Prepare the sugar syrup. Combine both types of sugar, water, and cinnamon in a small heavy-bottomed pot. Cook over low heat until the sugar dissolves and the mixture thickens into a syrup. Then, turn off the heat.

Coat the fried banana chips in the sugar syrup. Toss them gently to ensure even coverage.

Arrange the bananas on a wire rack lined with parchment paper. Let them cool and harden.

Enjoy or store. Keep the banana chips in an airtight container.

Place whole, unpeeled bananas in a small pot. Cover them with water and boil for about 10 minutes.

Remove the bananas from the water. Let them cool.

Peel the bananas. Slice them thinly. Ensure the slices are uniform for even cooking in the microwave.

Drizzle olive oil and sprinkle turmeric over the bananas. Season with salt to taste.

Arrange the banana slices on a microwave-safe plate or tray. Place them in a single layer, ensuring the slices do not touch each other.

Microwave the bananas. Cook them on high heat for about 8 minutes.

• After every 2 minutes, pause the microwave, remove the plate, and flip the banana slices. This ensures even cooking on both sides.
• Pay close attention during the final 2 minutes to avoid burning the banana chips.

Remove the bananas from the microwave. The chips will become crispy as they cool.

Enjoy. Transfer the chips to a small bowl. For storage, place them in an airtight container.

Peel the bananas. Slice them into thin, even pieces. Note that the thickness of the slices determines the crispiness of the final product, so aim to cut them as thinly as possible.

Arrange the banana slices in the food dehydrator. Place them in a single layer, ensuring the slices do not touch each other.

Drizzle fresh lemon juice over the banana slices. Then, sprinkle your preferred spices. If possible, use fresh spices, such as nutmeg powder, or opt for the freshest available.

Dehydrate the bananas at 57ºC for 24 hours. You can remove them once they turn caramel-colored and are completely dry.

Place the bananas on a wire rack to cool.

Store and enjoy. To store, place the banana chips in an airtight jar or a ziplock bag. This way, they can last for up to a year.

• Banana chips can be stored well for a certain period if kept in an airtight container, but avoid storing them for too long as freshly made chips taste better than those stored for several months.
• Ice water can be easily prepared by adding a handful of ice cubes to a bowl of water. Use a glass bowl to enhance the cooling effect.

• Note which recipes require ripe bananas and which need unripe ones, as this affects the final product.

• Knife and cutting board for slicing bananas
• Baking tray or microwave-safe plate; or frying equipment for making chips
• Airtight container for storage
• Food dehydrator (for the spiced method)
• Cooling rack
• Bowl of ice water (for frying recipes)