Banana chips : a quick look

banana-chips Banana chips are deep-fried and/or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet “dessert banana” variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. Banana chips are commonly found in Indonesia (as kripik) and India. Variants of banana chips may be covered with chocolate instead. Banana chips are not to be confused with chifle, made from firmer, starchier fruit varieties of the genus Musa commercially called plantains or “cooking bananas”.

Bananas are excellent energy snacks, particularly for the after-activity period. They contain vitamins B6 and C, potassium, and dietary fibre. During strenuous physical activity, your body loses a lot of these vitamins and minerals and eating a banana will help replace them and keep you going. Runners and bikers eat bananas after races for that reason. Bananas also contain more digestible carbohydrates than other fruit, calories from which the body burns off more quickly and easily than from protein or fat.

Some varieties of banana chips can be produced using only food dehydration. Banana slices that are only dehydrated are not light brown and leathery, but rather are dark yellow and crunchy. They are very sweet and have an intense banana flavour. These are ideally made from bananas that are fully ripe.

Another kind is made by baking in an oven, although this process may not result in the same intense banana flavour

What you need to have:

Big Bananas – 4-5

Oil to fry – 500 ml

Salt water a little

  1. Wash, clean and just mark with the tip of a knife in such a way that it doesn’t touch the pulp of it.
  2. Keep marking around 6 times lengthwise in such a way that the whole big banana is marked in all and start pealing slowly with the blunt side of the knife and continue pealing with your thumb.
  3. Peal it completely on the places marked as shown above and both partly pealed and pealed bananas.
  4. Wash it under tap water to remove left over skin and apply turmeric powder to the whole banana and set it aside for 5 minutes and wash it again so that only a layer of the powder covers it.
  5. Place a wide pan/kadai on the flame with cooking oil. On heating just scrap bananas in the oil directly and keep stirring.
  6. When it turns almost crispy pour 1 teaspoon salt solution to it. As soon as you add salt solution there will be a hissing sound. Keep stirring and when the sound stops, just drain the chips and keep it aside. Be ready to eat you chips.