Download Article
Download Article
If you like bananas, you just might like banana chips. They are sweet and crunchy, and perfect for snacking on. This wikiHow will show you several ways of making them.
Ingredients
Baked banana chips
- 3-4 bananas, ripe
- 1-2 lemons, squeezed
Deep fried banana chips
- 5 green/raw (unripe) bananas
- 1/4 teaspoon turmeric powder
- Oil for deep-frying (peanut oil is a good choice for deep frying)
Deep fried sweet banana chips
- 5 green/raw (unripe) bananas
- 1 teaspoon salt
- 2 cups white sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 cinnamon stick
- Oil for deep-frying (peanut oil is a good choice for deep frying)
Microwave savory banana chips
- 2 green/raw (unripe) bananas
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons olive oil
Spice flavored banana chips
- Bunch of just overripe bananas
- Juice from 1-2 lemons
- Favorite spice, for example, cinnamon, nutmeg or ginger
Steps
-
Preheat the oven to 175-200ºF/80-95ºC. The low temperature allows a dehydrating effect as opposed to a real baking effect. Prepare a baking sheet by lining with parchment paper or a silicone sheet.
-
Remove the banana peel. Slice the bananas into thin slices. Make sure they're all fairly much the same slice width, to ensure even cooking.Advertisement
-
Arrange the slices across the baking sheet. Arrange in a single layer and do not allow the slices to touch.
-
Drizzle the freshly squeezed lemon juice over the top of all the banana slices. This helps to hold back natural blackening and adds a slight tang.
-
Place the sheet in the oven. Bake for an hour to an hour and three quarters. Test after an hour to see if you like the consistency; if not, continue baking.
- Baking times may vary depending on the thickness of the slices.
-
Remove from the oven. Set aside to cool. Most likely the banana chips will be soft and oozing but in cooling, they'll dry and harden up.
Advertisement
-
Peel the bananas. Place them into iced water.
-
Slice the bananas into even slices. Place back in the water as you slice them. Add the turmeric powder.
-
Leave in the water for 10 minutes. Then drain and place on a clean tea towel to retain the moisture.
-
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.
-
Repeat until all slices have been fried.
-
Drain by placing the slices on kitchen paper towel.
-
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.
Advertisement
-
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).
-
Slice the bananas thinly. Keep them as evenly sized as possible.
-
Arrange the banana slices on a wire rack. Leave to dry slightly, to remove moisture.
-
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.
-
Remove from the oil and drain on kitchen paper towels.
-
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.
-
Dip the fried bananas into the sugar syrup. Toss well to coat.
-
Arrange on a wire rack covered in parchment paper. Let cool and set.
-
Serve or store. Place in an airtight container for storage.
Advertisement
-
Place the bananas, whole and in their skin, in the saucepan. Pour in water to cover, then bring to the boil for 10 minutes.
-
Remove from the water. Let cool.
-
Remove the skin. Slice thinly. Make sure that the slices are even, to avoid uneven microwaving.
-
Coat in the olive oil and turmeric. Season to taste with salt.
-
Lay across a microwave-proof flat dish or pan. Keep in a single layer and don't allow the slices to touch.
-
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.
-
Remove from the microwave. Let cool and the banana chips will crisp up.
-
Serve. Arrange in a small bowl. To keep, place in an airtight container.
Advertisement
This method requires the use of a dehydrator.
-
Peel the bananas. Slice into even thin slices. Be aware that the thinness determines the final crispiness, so keep them as thin as possible.
-
Arrange the slices in the dehydrator. Only add them single layer and avoid touching.
-
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.
-
Dehydrate at 135ºF/57ºC for 24 hours. They're ready to remove when they look a caramel color and have dried totally.
-
Place on a wire cooling rack and let cool.
-
Store or serve. To store, place in an airtight jar or resealable bags. They can be stored for up to a year.
Advertisement
Community Q&A
Search
-
QuestionCan I use lime juice instead of lemon?Community AnswerYes, provided it is fresh lime juice. You could also use orange juice.
-
QuestionCan the sugar be added before frying?Community AnswerNo, the sugar would burn.
-
QuestionCan I make banana chips without lemon juice?Community AnswerYes, you can. The lemon juice adds tartness, plus it keeps them from turning dark. If you're okay with having black banana chips, then laving the lemon juice out shouldn't be an issue.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- Banana chips can be stored for a decent length of time provided they're kept in an airtight container but don't leave them too long, as they taste better when still fresh from cooking than after months of storage.Thanks
- Iced water can be made simply by tipping a bunch of ice cubes into the bowl with the water. Use a metal bowl to increase the iciness.Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
Warnings
- Be careful to note which recipes require unripe bananas and which need ripe ones, as this affects the outcome.Thanks
Advertisement
Things You'll Need
- Knife and chopping board for making slices
- Baking sheet or microwave-proof dish; or deep frying gear for cooking
- Airtight container for storage
- Dehydrator (for spice flavored method)
- Wire cooling rack
- Bowl for ice water plus ice cubes (for deep fried recipes)
References
- Deep fried banana chips adapted from: http://www.indobase.com/recipes/details/banana-chips.php
- Microwave savory banana chips adapted from: http://fireworksinmykitchen.blogspot.co.nz/2009/03/microwave-plantainraw-banana-chips.html
- Spice flavored banana chips adapted from: http://www.foodiewithfamily.com/2012/03/23/nutmeg-banana-chips/
About This Article
Article Summary
X
To make banana chips, begin by preheating your oven to 175-200ºF (80-95ºC). Line a baking sheet with parchment paper and peel 4 ripe bananas. Once peeled, slice the bananas into thin slices. Make sure they're all fairly much the same slice width, to ensure even cooking. Arrange the slices in a single layer on the baking sheet, making sure that you do not allow them to touch. Cut 2 lemons in half, and drizzle freshly squeezed lemon juice over the top of all the banana slices. This helps prevent natural blackening and adds a slight tangy flavor. Place the baking sheet in the oven and bake. Baking times vary depending on the thickness of the slices, so start checking the banana chips after an hour. Continue baking until you like their consistency (up to 1 hour and 45 minutes). Once they are done, remove the banana chips from the oven and allow them to cool until they harden, then enjoy! For more ways to make banana chips, including how to deep fry, microwave, and spice these chips, read on!
Did this summary help you?
Thanks to all authors for creating a page that has been read 843,515 times.
Reader Success Stories
- "I always cook banana chips the simplest way. It's with or without salt, just deep-frying with canola oil. I learned something new today, I will now add lemon juice. Thank you." ..." more
Advertisement
"I always cook banana chips the simplest way. It's with or without salt, just deep-frying with canola oil. I learned something new today, I will now add lemon juice. Thank you."
..."
more
"Followed the steps, resulting in delicious banana chips which did not last long. Will have to make a much bigger batch if I am to store some!"
..."
more
"All of it. I didn't know or even consider doing these things with bananas. Now I don't need to throw them out! Thank you, wikiHow."
..."
more
"Very helpful, now I have to learn a new way of using my banana to do a different meal. Thank you so much."
"I thank you guys for helping me. This article is really useful. Thank you editors and authors."
