Banana Chips Recipe | How to make Banana Chips
Banana chips are a popular snack made from sliced, dried, or fried bananas. They are a delicious and convenient way to enjoy the natural sweetness and flavor of bananas. Banana chips are often consumed as a snack on their own or used as an ingredient in various recipes.
The process of making banana chips typically involves slicing ripe bananas into thin rounds or strips. The slices are then either dried or fried to remove the moisture and create a crispy texture. Dried banana chips are typically made by baking the slices in an oven at a low temperature until they become dry and crunchy. On the other hand, fried banana chips are made by deep-frying the slices in oil until they turn golden brown and crispy.
Banana chips can be found in different varieties, including sweetened and unsweetened options. Sweetened banana chips are often coated with sugar or honey to enhance their sweetness, while unsweetened versions retain the natural flavor of the bananas. We can serve banana chips with chai latte, cutting chai, irani chai, almond tea or masala tea.
These chips are popular in many parts of the world, especially in tropical regions where bananas are abundant. They are enjoyed as a convenient on-the-go snack, a topping for desserts like ice cream or yogurt, or as an ingredient in granola bars, trail mixes, and baked goods.
Banana chips are not only tasty but also offer some nutritional benefits. They are a good source of potassium, dietary fiber, and essential vitamins like vitamin C and vitamin B6. However, it’s worth noting that fried banana chips may have a higher fat content due to the frying process.
Overall, banana chips are a versatile and delicious snack that can be enjoyed in various ways, whether you prefer the natural sweetness of dried banana chips or the crispy indulgence of fried ones.
Banana chips is one snack that is liked by many people and can be easily made at home. In this post ,I m sharing two such methods.
Recipe 1 – Easy and Simple Banana Chips that can be made from any variety of raw unripe bananas.
Recipe 2 – Kerala Punjabi Style Banana Chips made with unripe bananas and sunflower oil.
Easy Banana Chips Recipe
These are easy and simple homemade tasty banana chips that I often make at home. Since they can be made with any variety of unripe bananas. I generally use Robusta Bananas.
These banana chips are good tea time snacks or any time snack when you want to munch something while reading a book or enjoying the monsoon rains. I generally like to have some homemade snacks at home for this purpose.
These Banana chips can also be had in fasting or Vrat during the Navratri festival.
Before the fasting period starts, you can just make a good batch and store in an air-tight container. These are fried, so obviously they will be loaded with calories.
Tips For making banana chips
Peel the raw unripe bananas with knife and slice them into thin rounds. You can use a sharp knife or a mandoline slicer for even slices. The slices are kept in the water, so that they don’t darken. I then drained them batch by batch, wiped them dry with clean kitchen towel and then fried. Also, you really need to make these slices thin, so I would suggest using a slicer which slices very thinly. Keep in mind that thinner slices will result in crispier chips.
Heat vegetable oil in a deep pan or fryer to about 350°F (175°C).
Carefully add the banana slices to the hot oil in small batches, ensuring not to overcrowd the pan.
Fry the banana slices until they turn golden brown and crispy, which should take around 2-3 minutes per batch.
Use a slotted spoon or tongs to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil.
If desired, sprinkle the freshly fried banana chips with a pinch of salt for seasoning. Toss them gently to distribute the salt evenly.
Let the chips cool completely before enjoying. They will continue to crisp up as they cool.
Once the banana chips have cooled down, you can store them in an airtight container for several days. Enjoy them as a snack or use them in your favorite recipes!
This simple recipe allows you to enjoy the natural flavor and crispiness of raw unripe bananas in the form of delicious homemade banana chips. Feel free to adjust the seasoning according to your taste preferences by adding spices or herbs of your choice.
About Kerala Style Banana Chips
These Kerala banana chips are crispy and tasty chips made with unripe nendran bananas and coconut oil. Its the frying in coconut oil and the firm texture of the nendran bananas that sets these crispy chips apart from the regular fried Banana chips.
These banana chips are also known as ethakka upperi in Malayalam language. They are also served in the onam sadya meal.
Growing up nendran chips used to a favorite with us siblings as my dad would get them for us from his visits in Kerala. We used to call these banana wafers.
Nendran plantains are not easily available everywhere in India, so you can use other varieties of unripe raw bananas. In Kerala cuisine, raw bananas (plantain) or ripe bananas are added in many recipes.
In this recipe post, I am sharing a Detailed method to get the perfect taste and texture in the fried banana wafers. these homemade chips taste better than the store brought banana chips. They are so good and tasty.
While its easy to deep fry any dish, The method for deep frying nendran banana chips is different. Using the method as mentioned in the step by step post below, you can fry any quantity of banana chips. You can easily halve or double the recipe.
How to make Kerala banana chips in Punjabi style
- Firstly, take only raw unripe bananas as it will give best results.
- Rinse 550-600 grams or 4 unripe banana and dry them with a clean kitchen towel. The bananas have to completely unripe with a green skin.
- Add 1 teaspoon salt and turmeric powder in water. Mix very well with a spoon.
- Halve them and place them in the turmeric water for 30 to 40 minutes. They should be completely immersed in the water. Keeping the bananas in turmeric water helps to get rid of the stickiness and prevents the bananas from darkening (optional).
- Now take four banana pieces and wipe them dry with a clean kitchen towel. They should be completely dry before you slice them.
- Heat 1.5 cups sunflower oil in a heavy kadai for deep frying. If you do not have sunflower oil, then you can use coconut oil or any oil for frying. Keep the flame to medium.
- Add a thin slice of one or two banana chips in the oil. If they come up steadily on top, the oil is ready. The oil has to be medium hot, so fry on medium flame. Do not fry on low flame as then chips will absorb too much oil.
- For slicing bananas its better to use a mandoline slicer as the slices are thin. Thin slices make for crispy chips. If you don’t have mandoline slicer then you can use knife.
- You can slice the banana chips with the mandolin slicer or with knife on a tray or plate and then add the slices in the oil.
- As soon as you add the slices stir them with a slotted spoon.
- Do not overcrowd the kadai with the banana slices while frying.
- Begin to fry on medium flame.
- In between, you can turn over the banana chips.
- Fry the chips till they start turning crisp.
- Keep on turning them and frying till they become lightly crisp. As soon as the bananas are added in oil, it takes about 5 to 6 minutes for the bananas to become lightly crisp. Timing will vary with the thickness & make of the kadai, the intensity of flame and the amount of banana chips added to oil.
- As soon as they become lightly crisp, then sprinkle 1 teaspoon of the salt and turmeric solution in the kadai. For a more salty taste you can sprinkle double solution. Sprinkle salt solution all over and evenly.
Be careful when doing this as the oil sizzles and splutters.
- As soon as the oil bubbles and sizzles, cover the kadai with a splatter screen or mesh screen (if you have one) or else skip. The splatter screen prevents the oil from spluttering outside.
- After adding the salt solution, continue to fry for 2 to 3 minutes or till the sizzling and bubbling sound stops. When the bubbling sound becomes less or goes away, that time you can remove the splatter screen.
The banana chips have to be completely crisp and when you move them towards the side of the pan with the slotted spoon, you should hear the crispy sound.
- With a large slotted spoon, remove the chips draining the extra oil in the kadai.
- Place the banana chips in another sieve which is placed below a pan or bowl. This helps in draining the extra oil if any.
- Alternatively you can also place the fried banana wafers on kitchen paper towels to remove excess oil. This way fry the banana chips in batches. I fried in 3 batches. While frying the later batches, if the chips taste too salty, then you can add ½ teaspoon of the salt solution.
As soon as the banana wafers cool down at room temperature, place them in a jar. Cover tightly and store at room temperature.
Enjoy banana chips as a snack and have fun with your near and dear ones.
Expert tips
Choose the right bananas: Opt for firm and green unripe bananas, preferably the Nendran variety, as they have a starchy texture that lends itself well to making crispy chips. Avoid using ripe or overly soft bananas, as they won’t result in the desired texture.
Slice the bananas uniformly: Slice the bananas into thin and even rounds using a sharp knife or a mandoline slicer. Uniform slices ensure that the chips cook evenly and have a consistent texture.
Soak the slices in turmeric water: Soaking the banana slices in water mixed with a pinch of turmeric powder helps prevent discoloration and gives the chips a pleasant yellow color. Soak the slices for about 10 minutes before frying.
Thoroughly dry the banana slices: After soaking, drain the banana slices and pat them completely dry using a kitchen towel or paper towels. Excess moisture can cause the oil to splatter during frying and may affect the crispiness of the chips.
Maintain the right frying temperature: Heat the oil to the right temperature before adding the banana slices. The oil should be around 350°F (175°C) for optimal frying. If the oil is too hot, the chips can burn quickly; if it’s not hot enough, they may become greasy.
Fry in small batches: Avoid overcrowding the pan while frying. Fry the banana slices in small batches to ensure they cook evenly and maintain their crispiness. This also helps control the temperature of the oil.
Keep an eye on the frying process: Monitor the chips closely while frying to prevent them from burning. Stir the slices occasionally to ensure even browning on both sides. Adjust the heat as needed to maintain the right frying temperature.
Season immediately after frying: Sprinkle salt or any desired seasonings over the hot chips as soon as they are removed from the oil. Toss them gently to ensure the seasoning is evenly distributed.
Allow the chips to cool completely: Let the fried chips cool completely on a paper towel-lined plate or a wire rack. They will continue to crisp up as they cool down.
Store properly: Once cooled, store the banana chips in an airtight container to retain their crispiness. Avoid exposure to moisture, as it can cause the chips to become soft. Proper storage will help maintain their texture and flavor for a longer duration.
FAQs
Q: Can I use ripe bananas to make banana chips?
A: It’s best to use unripe bananas for making banana chips as they have a firmer texture and lower sugar content, which helps in achieving crispy chips. Ripe bananas tend to be softer and have higher sugar levels, which can result in chewy or burnt chips.
Q: How long do homemade banana chips stay fresh?
A: When stored in an airtight container, homemade banana chips can stay fresh and crispy for about 1 to 2 weeks. It’s important to ensure they are completely cooled and stored in a dry place away from moisture and humidity.
Q: Can I bake banana chips instead of frying them?
A: While traditional Kerala-style banana chips are deep-fried, you can also try baking them for a healthier alternative. Preheat your oven to around 325°F (160°C), arrange the banana slices on a baking sheet lined with parchment paper, and bake for about 15-20 minutes or until they turn golden brown and crispy. Keep an eye on them as baking times may vary.
Q: Can I reuse the oil used for frying banana chips?
A: It’s generally not recommended to reuse the oil used for frying banana chips. The oil may have absorbed flavors and particles from the chips, which can affect the taste and quality of subsequent batches. It’s best to use fresh oil for each batch of chips.
Q: How do I prevent banana chips from becoming soggy?
A: To prevent banana chips from becoming soggy, ensure that the banana slices are properly dried before frying to remove excess moisture. Additionally, store the cooled chips in an airtight container to protect them from humidity and moisture, which can make them lose their crispiness.
Q: Can I season banana chips with spices other than salt?
A: Absolutely! While salt is the most common seasoning for banana chips, you can experiment with various spices and seasonings to add different flavors. Some popular options include chili powder, black pepper, cayenne pepper, chaat masala, or even a sprinkle of cinnamon or sugar for a sweet variation.
Q: Are banana chips a healthy snack?
A: Homemade banana chips can be a healthier alternative to store-bought chips since they are made with minimal ingredients and without any preservatives. However, they are still fried and can be high in calories and fat. Moderation is key, and it’s important to enjoy them as part of a balanced diet. Baked banana chips offer a healthier option with reduced oil content.
If you like this recipe then you can try other light weight snacks:
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Banana Chips Recipe Card
Equipments
Ingredients
- 4 raw unripe Bananas
- 4 cups Water
- 1 teaspoon Turmeric powder (haldi)
For Salt Solution
- ½ cup Water
- 1 tablespoon Salt
For Frying
- 1.5 cups Sunflower Oil
Instructions
- Preparation1. Rinse 4 raw unripe bananas and dry them with a clean kitchen towel. The bananas have to be completely unripe with a green skin.2. Now peel the unripe bananas. 3. Before frying, take ½ cup water in a bowl along with 1 tablespoon salt and ½ teaspoon turmeric powder.4. Mix very well. Keep the salt solution aside.5. Now take two banana pieces and wipe them dry with a clean kitchen towel. They should be completely dry before you slice them.Making Banana Chips in Kerala Style6. Heat 1.5 cups sunflower oil in a kadai for deep frying. If you do not have sunflower oil, then you can use coconut oil or any oil for frying. Keep the flame to medium.7. For slicing bananas its better to use a mandoline slicer as the slices are thin. Thin slices make for crispy chips. You can use knife as optional.8. Using the mandoline slicer directly slice the banana over the oil. Be careful while doing so. Alternatively, I recommend that you can slice the banana chips in a tray or plate and add the slices in the oil.9. As soon as you add the slices stir them with a slotted spoon. Do not overcrowd the kadai with the banana slices while frying.10. Begin to fry on medium flame and in between you can turn over the banana chips.11. Keep on turning them and frying till they become lightly crisp.12. Then sprinkle 1 teaspoon of the salt solution on the oil. For a more salty taste you can sprinkle 2 teaspoons salt water. Be carefull while doing this.13. After adding the salt solution, continue to fry till the sizzling and bubbling sound stops.14. With a large slotted spoon, remove the banana chips draining the extra oil in the kadai.15. Place the fried banana chips on kitchen paper towels. Your Banana chips are Ready .
Video
Notes
- If using regular bananas, then use 4 large bananas weighing 550 to 600 grams. Instead of coconut oil, you can use sunflower oil for frying.
- If you do not have a mandoline slicer, then with a knife slice the bananas very thinly on a chopping board. Then add them in the hot oil.
- Fry chips on medium flame. On a low heat, the banana chips absorbs a lot of oil. On a high flame they won't cook properly and evenly.
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