Homemade Baked Banana Chips Recipe | Diethood (2024)

FAQs

Why aren t my banana chips crunchy? ›

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.

Banana chips are best stored in an airtight container or zip bag for up to a week. If they last that long! You can also season them with salt or a dash of cinnamon, making this snack even better.

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.

Dehydrator Instructions: Arrange banana slices in a single layer on dehydrator racks. Set dehydrator to 135 °F; takes 6 to 12 hours.

Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, air temperature. 6-12 hours is a range and you should rely primarily on the feel and texture of the bananas to determine doneness. Bananas should be leathery in texture when properly dried.

They roast in hot circulating air, convection heat, which is uneven. The chips are hotter where they have contact with the pan and oil. If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp.

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.

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.

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.

What type of banana is used for banana chips? ›

The most common type of banana used for making chips is the plantain banana, which has a starchy texture and is less sweet, making it ideal for frying and making the chips. Plantains are very common in tropical regions of India, Africa, and Latin America.

Peeled bananas can be prevented from turning brown by brushing them with a solution of ascorbic acid (vitamin C) or the juice from lemon, lime or orange. Alternatively, the peeled banana slices can be soaked in a solution of citric acid (made by mixing 1 part lemon juice with 2-3 parts water) for 3-5 minutes.

Dehydrating bananas in the oven is the method I use for this recipe, and one that you can use without any special equipment. Simply slice the banana very thin, place on an oiled wire rack on a baking tray, and bake at the lowest temperature in your oven for up to 4 hours.

Ounce for ounce, dehydrated bananas are about four times higher in fiber, potassium, carbohydrates, sugar and calories than the fresh variety.” Freeze dried banana chips are high in: Potassium, which is great for lowering your blood pressure. Sterols, which block dietary cholesterol absorption.

Preheat your air fryer to 135°F (or 57°C). Arrange the banana slices in a single layer in the air fryer basket, ensuring that they are not touching or overlapping. Dehydrate the banana slices for 2-3 hours, checking on them periodically to ensure they are drying evenly.

Make sure your oil is at the right temperature

If your oil is not hot enough, the plantain chips will be too limp or they become chewy and hard; if your oil is too hot, the plantain simply burns fast.

Soak the slices in cold or ice cold water for thirty minutes to get rid of starch content. Then pat dry the slices and make sure that it is devoid of moisture. Heat oil and transfer the slices and fry in medium flame till crisp.

How do you like your banana chips? If you like thick and chewy banana chips slice the banana into ¼ inch thick slices. If you like hard and crunchy banana chips slice the banana into ⅛ inch slices (this is pretty difficult to do) or dehydrate the ¼ inch thick banana chips longer to get that crunchy texture.