Content

• Ingredients
• To step
• Method 1 of 5: Baked banana chips
• Method 2 of 5: Baked banana chips
• Method 3 of 5: Deep fried sweet banana chips
• Method 4 of 5: Salty banana chips from the microwave
• Method 5 of 5: Spicy banana chips
• Tips
• Necessities

Banana chips are flavorful slices of banana that have been fried, baked, or dehydrated. You can also prepare them in the microwave. The taste differs slightly per method. Here we give some ideas. Some methods are, of course, healthier than others.

Ingredients

Pay close attention to which recipes are prepared with unripe bananas and which with ripe bananas, as this will affect the result.

Fried banana chips

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

Fried banana chips

• 5 green / raw (unripe) bananas
• 1/4 tsp turmeric powder
• Oil for frying (peanut oil is a good option for frying)

Deep fried sweet banana chips

• 5 green / raw (unripe) bananas
• 1 tsp salt
• 2 cups of white sugar
• 1/2 cup of brown sugar
• 1/2 cup of water
• 1 cinnamon stick
• Oil for frying (peanut oil is a good option for frying)

Salty banana chips from the microwave

• 2 green / raw (unripe) bananas
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp olive oil

Spicy banana chips

• Some just overripe bananas
• Juice of 1-2 lemons
• Favorite spices, for example cinnamon, nutmeg or ginger

To step

Method 1 of 5: Baked banana chips

1. Preheat the oven to 80º-95ºC. Due to the low temperature, the chips are dried instead of baked. Place baking paper or a silicone mat on a baking tray.
2. Peel the bananas. Cut the bananas into thin slices. Make sure they are all about the same thickness so that they cook evenly.
3. Place the slices on an oven tray. Lay one layer and make sure they don't touch each other.
4. Drizzle freshly squeezed lemon juice over the banana slices. This helps against the dark color that bananas quickly acquire and adds some extra flavor.
5. Place the plate in the oven. Fry the bananas for 1 hour and 45 minutes. After an hour, taste if you like them. If not, let them bake longer.
   • The duration of the baking time can vary according to the thickness of the slices.
6. Remove the bananas from the oven. Let them cool down. The chips are likely to be soft and moist, but they will harden as they cool.

Method 2 of 5: Baked banana chips

1. Peel the bananas and put them in ice water.
2. Cut the bananas into equal slices. Place the slices in the water. Add turmeric powder.
3. Let the banana slices soak for 10 minutes. Then drain the water and place the slices on a clean kitchen towel to absorb the moisture.
4. Heat the oil. Place a few slices in the oil at a time to fry them so that they have space. Use a spoon with holes to put the slices in the oil and take them out.
5. Repeat the previous step until all slices are cooked.
6. Drain the chips on a paper towel.
7. Let them cool down. Once cooled, they can be served or stored. Store them in an airtight container, such as a mason jar or resealable plastic bag.

Method 3 of 5: Deep fried sweet banana chips

1. Peel the bananas. Place them in ice water with a little salt for 10 minutes (the salt will melt the ice faster, but it will remain cold).
2. Cut the bananas into thin slices. Try to cut them as evenly as possible.
3. Place the banana slices on a wire rack. Let them dry a bit to get rid of moisture.
4. Heat the oil. Place the banana slices in the oil in small amounts and fry for about 2 minutes or until they turn golden brown. Use a spoon with holes to put the slices in the oil and take them out.
5. Remove the banana chips from the oil and let them drain on kitchen paper.
6. Make sugar syrup. Place the two types of sugar, the water and the cinnamon in a saucepan with a heavy bottom. Heat the mixture over low heat until the sugar dissolves and turns into a thick syrup. Remove the pan from the heat.
7. Dip the banana chips in the sugar syrup. Shake the chips so that they are covered with syrup on all sides.
8. Place the chips on a rack covered with baking paper. Let them cool down.
9. Serve or store the chips. Put them in an airtight container for storage.

Method 4 of 5: Salty banana chips from the microwave

1. Place the bananas whole and unpeeled in a saucepan. Pour water over to cover, bring to a boil and simmer for 10 minutes.
2. Remove the bananas from the water. Let them cool down.
3. Peel the bananas. Cut them into thin slices. Make sure that the slices are the same thin, so that they are cooked evenly.
4. Add the slices to the olive oil and turmeric powder. Season with salt.
5. Place the slices on a bowl or in a pan suitable for the microwave. Put one layer and make sure that the chips do not touch each other.
6. Place the banana chips in the microwave and set them on the highest setting for 8 minutes.
   • Stop the microwave every 2 minutes, take out the bowl and turn the chips. This way they are well cooked on both sides.
   • Pay special attention to the last 2 minutes to prevent the chips from burning.
7. Remove them from the microwave. Let the banana chips cool, this will make them crisper.
8. Serve. Put them in a small bowl. You can keep them in an airtight container.

Method 5 of 5: Spicy banana chips

With this method you need a drying oven (dehydrator).

1. Peel the bananas. Cut the bananas into equal slices. The thinner the slices, the crunchier the chips.
2. Place the slices in the drying oven. Place one layer and make sure that the chips do not touch each other.
3. Drizzle freshly squeezed lemon juice over the slices. Sprinkle them with any spices you like. Preferably use them fresh, such as grated nutmeg.
4. Dehydrate the chips at 57ºC for 24 hours. They are ready when they turn a caramel color and are completely dried.
5. Place the chips on a wire rack to cool.
6. Save or serve the chips. Store them in an airtight container or a resealable plastic bag. They keep for a year.

Tips

• Banana chips can be stored for a long time if they are stored airtight. But don't keep them for too long, because they taste better fresh than after a few months.
• You can make ice water by putting a few ice cubes in a bowl of water. Use a metal bowl to keep the water cold.

Necessities

• Knife and cutting board to cut slices
• Baking tray or tray that is suitable for the microwave; or deep fryer
• Airtight container to store the chips
• Drying oven (dehydrator) for making spicy banana chips
• Grid (for some recipes)
• Bowl and ice cubes for ice water (for fried recipes)