How to Make Banana Chips

1. 1
   Peel the bananas. Place them into iced water.
2. 2
   Slice the bananas into even slices. Place back in the water as you slice them. Add the turmeric powder.
3. 3
   Leave in the water for 10 minutes. Then drain and place on a clean tea towel to retain the moisture.
4. 4
   Heat the oil. Drop in a few slices at a time to deep fry (don't overcrowd the oil). Use a slotted spoon to add and retrieve the slices.
5. 5
   Repeat until all slices have been fried.
6. 6
   Drain by placing the slices on kitchen paper towel.
7. 7
   Let cool. Once cooled, they can be served or stored. To store, place in an airtight container, such as a glass container or resealable bags.
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1. 1
   Peel the bananas. Place in slightly salted iced water for 10 minutes (note that salt will melt the cubes faster but it'll stay cold).
2. 2
   Slice the bananas thinly. Keep them as evenly sized as possible.
3. 3
   Arrange the banana slices on a wire rack. Leave to dry slightly, to remove moisture.
4. 4
   Heat the oil. Add the banana slices in small batches and fry for about 2 minutes or until golden brown. Use a slotted spoon to add and retrieve the slices.
5. 5
   Remove from the oil and drain on kitchen paper towels.
6. 6
   Make the sugar syrup. Add the two sugars, water and cinnamon to a heavy based saucepan. Cook over low heat until the sugar dissolves and thickens into a syrup. Turn off the heat source.
7. 7
   Dip the fried bananas into the sugar syrup. Toss well to coat.
8. 8
   Arrange on a wire rack covered in parchment paper. Let cool and set.
9. 9
   Serve or store. Place in an airtight container for storage.
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1. 1
   Place the bananas, whole and in their skin, in the saucepan. Pour in water to cover, then bring to the boil for 10 minutes.
2. 2
   Remove from the water. Let cool.
3. 3
   Remove the skin. Slice thinly. Make sure that the slices are even, to avoid uneven microwaving.
4. 4
   Coat in the olive oil and turmeric. Season to taste with salt.
5. 5
   Lay across a microwave-proof flat dish or pan. Keep in a single layer and don't allow the slices to touch.
6. 6
   Place in the microwave. Microwave on high for 8 minutes.

   • Every two minutes, stop the cooking, remove the plate and flip the slices over. This ensures even cooking on both sides.
   • Be extra vigilant in the final two minutes, to avoid burning the banana chips.
7. 7
   Remove from the microwave. Let cool and the banana chips will crisp up.
8. 8
   Serve. Arrange in a small bowl. To keep, place in an airtight container.
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This method requires the use of a dehydrator.

1. 1
   Peel the bananas. Slice into even thin slices. Be aware that the thinness determines the final crispiness, so keep them as thin as possible.
2. 2
   Arrange the slices in the dehydrator. Only add them single layer and avoid touching.
3. 3
   Sprinkle fresh lemon juice over the top of the slices. Then sprinkle over the top with your favorite spice. If possible, use fresh, such as grated nutmeg or buy as fresh a spice as possible.
4. 4
   Dehydrate at 135ºF/57ºC for 24 hours. They're ready to remove when they look a caramel color and have dried totally.
5. 5
   Place on a wire cooling rack and let cool.
6. 6
   Store or serve. To store, place in an airtight jar or resealable bags. They can be stored for up to a year.
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