Banana Chips Recipe

Those who want to know how to make the Banana Chips, here is the method to do. Hope you all like it.

Bananas are excellent energy snacks, particularly for the after-activity period. They contain vitamins B6 and C, potassium, and dietary fiber. 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.

There are several different types of banana chips:

Banana figs -These are bananas which are cut into slices and then dried either in the sun or by artificial means.

Savoury banana chips -These are banana slices which have been predried for a short period of time (eg 5 -6 hours) until they have a slight rubbery texture. It is difficult to give
an exact drying time as bananas will have differing water contents. In such cases it is best to test by trial and error. After drying, the slices are fried in hot oil until they turn a
golden brown colour. They are drained in order to remove the excess oil, and subsequently flavoured with a variety of spices.

Sweet banana chips -These are bananas slices which have either been soaked or dipped in a strong sugar syrup or honey.

Banana chips are crispy snack food similar to potato chips. Most producers use plantains rather than desert bananas. Chips are normally made from under ripe fruits by frying the slices in peanut or coconut oil.

Green bananas are available in many parts of the world. There are two types of green ANAS bananas. One variety is fatter and shorter with a short stem. The end tapers to a thin point. This banana has a soft skin. The other type is longer and thinner with a longer stem. The end of the banana is
thicker; it does not taper to a point. The skin is harder and thinner. The second type of banana (long type) is preferred.

Heat the oil.

While the oil is getting hot peel a plantain and slice it into thin slices and leave these slices in a bowl of water. Peel and slice 1 plantain at a time.

Dry these plantain slices on a paper towel or regular kitchen towel.

Check to see if the oil is hot. It should be as hot as you would make it to fry French fries or fritters. To test the oil drop a slice of the plantain. It should touch the bottom of the deep fryer and rise to the surface.

Now start dropping in the slices one by one as they will be sticky and need to be separated.

Deep fry them on both sides till they turn crispy and light golden brown. When they are lifted out of the oil they will feel hard and crispy to the spoon. This will also be when the oil stops bubbling and there is no noise of the oil.

Remove with a slotted spoon and drain it on a plate lined with a paper towel to absorb the extra fat.

Immediately sprinkle enough salt and chili powder over these chips and toss well so that the chips are coated evenly with the salt and the chili powder.

Repeat the procedure till all the plantains are done.

Note:

It will take a little more time for the plantains to fry until crispy.
After these chips have cooled a little maybe 1/2 hour or so store them in an airtight container and they will last for upto a week.

The plantains have to be peeled and sliced in batches if not it will turn brown in color.

Ingredients

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