Homemade Banana Chips Recipe (2024)

FAQs

Why aren t my banana chips 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.

Dehydrator Instructions: Arrange banana slices in a single layer on dehydrator racks. Set dehydrator to 135 °F; takes 6 to 12 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 manufacturing process of the banana chips business mainly includes banana slicing, blanching, frying, deoiling, seasoning, and packaging.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

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.

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.

If you want your dehydrated bananas to have a light colour, you will have to pre-treat them with a solution that helps prevent browning before you dehydrate them. We use a simple mixture of lemon juice and water. The juice will not affect the taste of the bananas and bonus, it acts as a preservative.

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.

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.

Why are banana chips expensive? ›

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.

Making banana chips in a dehydrator is even easier, but takes longer (it's hands off time). Slice the bananas thin, just like above, and toss with an acidic juice if desired. Spray your dehydrator trays with oil, then place the bananas on the trays, and dehydrate at around 135° F for 8-24 hours.

Raw Banana, Cooking oil, Salt, spices and packing material etc.

Chips made by drying have a longer shelf life (up to 6 months) as long as they are dried to a low moisture content and stored in a cool dry place. Bananas can also be dried whole or in long strips until they are leathery and chewy.

They have a ton of water and sugar and have a very delicate texture. This makes them easily disintegrate and get gummy instead of crisp. The key is to deep fry them at a fairly high heat until they are dark and crisp. It also helps to use greener bananas that will hold together better.

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.

Store-bought banana chips are extra crisp because they are fried in oil. To achieve a similar crunch without frying, there are two secrets. Slice the bananas as thinly as possible. We started with 1/4-inch-thick slices but the chips browned too fast and the texture was more like dried apricots than crisp chips.