Homemade Banana Chips Recipe (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.

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

Health Benefits of Dried Banana Chips

It also provides magnesium, vitamin A, iron, phosphorus, and potassium in small quantities. These nutrients benefit your eyes and may prevent high blood pressure. Like most foods, this snack supplies your body with energy. A serving provides about 165 calories.

Nendran, a variety of banana growing in some parts of South India is the most suitable variety for making chips. Traditionally, raw Nendran bananas are skinned, made in to thin slices and then deep fried in coconut oil.

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.

How to tell when bananas are done. 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.

Pretreating some fruits like bananas help keep them from turning brown when dehydrating. Pretreat the sliced bananas with lemon juice or a product like Fruit Fresh to prevent the dried banana chip from turning a dark brown to black color during the dehydrating time.

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.

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.

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 store-bought banana chips crunchy? ›

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.

The preparation of some processed banana products might make them less suitable for people with diabetes. For example, some food manufacturers market dried banana chips as a healthy treat or snack. However, these may contain added sugars or syrups to enhance flavor, which could increase blood sugar levels.

If you want to get crispy banana chips, you'll need to dry them a bit longer. The individual chips tend to finish dehydrating at different times, so check regularly and remove them as they reach the texture you want.

Heat 1.5 cups coconut oil in a kadai for deep frying. If you do not have coconut oil, then you can use sunflower oil or any oil for frying. Keep the flame to medium. For slicing bananas its better to use a mandoline slicer as the slices are thin.

Banana chips or crisps are processed primarily from plantains. It is also possible to utilize the cooking-type cultivars, viz., 'Bluggoe' ('Saba' and 'Monthan'). In Cameroon, 'Popoulo', 'Pelipita', and plantains, viz., 'French Clair', 'Bâtard', and 'Big Ebanga', are used for the preparation of crisps.

Allow the chips to get warm for about 5-10 minutes, take them out and wait for them to cool down. You'll then notice that all the moisture has evaporated, giving you crisp chips back again.

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.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.