Here’s a simple guide to making crispy banana chips, a crunchy snack that’s naturally sweet and easy to make at home.
Ingredients
- 2–3 firm (unripe or slightly green) bananas or plantains
- 1–2 cups vegetable oil (for frying) or cooking spray (for baking)
- Salt, to taste
- Optional: sugar, chili powder, or cinnamon for flavor variations
Methods
1. Fried Banana Chips
- Peel the bananas/plantains and slice them thinly (1/8 inch or less) using a knife or mandoline.
- Heat oil in a deep pan over medium heat (about 350°F / 175°C).
- Fry the banana slices in batches, turning occasionally, until golden and crisp (about 2–4 minutes).
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with salt immediately while warm.
- Optional: Dust with sugar or spices for sweet/spicy versions.
2. Baked Banana Chips
- Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
- Slice bananas thinly and arrange in a single layer on the sheet.
- Lightly brush or spray with oil and sprinkle with salt (or cinnamon/sugar).
- Bake 1.5–2 hours, flipping halfway through, until dry and crisp.
- Cool completely before storing in an airtight container.
Tips
- Banana selection: Use firm, slightly green bananas for crisp chips; ripe bananas make softer, sweeter chips.
- Thin slices: Thinner slices crisp faster and more evenly.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
If you want, I can give a recipe for caramelized banana chips that are sweet, crunchy, and coated in a cinnamon-sugar glaze—like a gourmet snack.
Do you want me to do that?
