Homemade Baked Banana Chips Recipe | Diethood (2024)

FAQs

Why my banana chips are not crispy? ›

A common reason behind dehydrated bananas not being crispy enough has to do with the ripeness of the fruit before the drying process. Starting off with bananas that are a bit firm is best, as overripe bananas can take longer to dry and, as a result, become sticky rather than crispy.

Arrange banana slices in a single layer on a wire rack or baking sheet. A wire rack will help the banana dry faster. A baking sheet takes longer and pieces need to be turned part way through drying. Takes about 1 to 3 hours.

Banana chips (sometimes called banana crisps) are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties ("cooking bananas" or plantains) like the Saba and Nendran cultivars.

The process generally includes deep-frying of thin raw banana slices of about 1–2 mm thickness in suitable cooking medium and salting them. Slicing can be done so as to have required shapes such as wholes, quarters, long cut or slivers, and fine brokens.

The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Read more about sharing.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Bananas should be leathery when they are completely dried. To test, remove a slice and let it cool. It may have some bend but if you tear one in half and squeeze it, there should be no moisture that seeps out. If they have any signs of remaining moisture, put them back into the dehydrator or oven to dry longer.

While they may seem healthy at first glance, banana chips can be loaded with calories, saturated fat, and added sugar. For a healthier alternative, look for dehydrated, non-fried banana chips made without added sugar. Better yet, choose a whole banana. If you decide to eat banana chips, be mindful of your portion size.

The dried bananas might get a little harder, but you can still enjoy them, even if you over dry them by an hour or two.

Our traditional banana chips are made from premium quality bananas and cooked in coconut oil – a combination that's hard to resist! Not only are they absolutely delicious, but they're also perfect for sharing with friends and family.

Can you eat too many banana chips? ›

However, these chips are high in sugar and saturated fat, leading to obesity, high cholesterol, and other health issues. Fried banana chips have a much higher calorie, fat, and sugar content than potato or vegetable chips. So keep track of how many chips you are eating.

In its production, the costs are definitely needed from the beginning of the production process to the final stage of packaging. The raw material used for the process of making banana chips are 2 tons of banana or 2000 kg of banana, 75 kg of sugar and cooking oil for frying bananas as much as 240 liters.

Homemade banana chips, when cooked in a healthy way, can make for a healthy snacking option. This crispy snack can provide you with potassium, a mineral which is great for blood pressure control. Banana is also rich in fibre, a nutrient that can help you have a healthy digestive system and prevent constipation.

Spray your dehydrator trays with oil, then place the bananas on the trays, and dehydrate at around 135° F for 8-24 hours. The length of time will depend on how crispy you want them, so start testing them around 8 hours, and every hour thereafter until they are how you like them.