How to Make Banana Chips
Banana chips are one of the easiest and quickest healthy snacks to make. They are naturally sweet and crispy around the edges.
Kerala Style Banana Chips (Ethakka Upperi) are part of the lavish vegetarian ‘Sadya’ feast during Onam and other festivals. They are also enjoyed as a tea-time snack with a cup of filter coffee.
1. Peel the bananas.
Whether you like them chewy or crispy, banana chips are a delicious healthy snack. They are easy to make at home in the oven or dehydrator, and they can be used to add a sweet twist to your favorite no-bake energy bites, homemade granola, or to top off a bowl of yogurt. For the best banana chips, choose bananas that are ripe but still firm enough for clean slicing. They should have a yellow color with a few brown spots. You can prevent the bananas from turning brown during the dehydrating process by brushing them with a mixture of lemon juice and water, or by soaking them in a little lemon water. It can take anywhere from 1 to 3 hours for the bananas to dry into chips.
2. Soak in turmeric water.
Banana chips are one of the easiest healthy snacks to make at home. They’re naturally sweet, crisp around the edges, and chewy in the middle. They’re perfect for snacking or adding to school lunches. These banana chips are made in the oven or a dehydrator and can be stored in an airtight container for up to a week. Be sure to use bananas that are ripe enough for clean slicing, but not so mushy that they won’t hold their shape while dehydrating. It may take a couple of hours for the bananas to dehydrate completely, so be sure to check them regularly and remove them from the heat when they reach the texture you want.
3. Slice the bananas.
Banana chips are a healthy snack option that are naturally sweet, crispy around the edges and chewy in the center. They are also a great addition to homemade trail mix. Homemade banana chips are easy to make in your oven, air fryer or dehydrator and cost much less than store-bought fried chips.
To make banana chips at home, peel and thinly slice 4 to 6 large overripe bananas. You can use a knife or mandolin to achieve an even thickness. To make the best banana chips, it’s important to use a very ripe banana that has a slight browning on the outside and is still firm. The softer the banana, the more difficult it will be to slice into thin pieces.
Place the sliced bananas in a bowl and stir to coat with lemon juice. This will help prevent the bananas from browning during the drying process. The slices can be arranged on a lined baking sheet in a single layer. Bake, rotating the trays halfway through, until the bananas are golden and beginning to crisp, 1 hour to 2 hours.
After the banana chips are baked, let them cool on a wire rack and then enjoy as a snack or add to trail mix or homemade no-bake energy bites. Banana chips can be stored in an airtight container at room temperature for about 3-4 weeks. They can also be frozen to keep them fresh longer.
4. Fry in oil.
Banana chips are naturally sweet, crispy around the edges and chewy in the middle. They’re an easy and nutritious snack that kids (and adults) love. They’re also a great addition to granola, oatmeal and smoothies. You can make them in the oven or in a dehydrator.
Choose firm, ripe bananas for best results. Overripe bananas will be too mushy to slice cleanly and will fall apart while frying. Make sure your frying oil is hot before adding the bananas to avoid overcooking them. You can use olive oil, avocado oil or cooking spray to grease the baking sheets and add a little extra flavor. I like to add a bit of coconut oil to my baking sheets to give them a tropical vibe.
To make the chips, simply layer the banana slices on a lightly-oiled baking sheet. You can also brush the bananas with a lemon-water mixture to preserve their color. It will take about 3 hours to dehydrate the bananas into chips in the oven, and up to 8 hours in a dehydrator. If you’re using a dehydrator, you can remove the banana chips from the sheets when they’ve reached the texture you’re looking for.
Fry the bananas in a pan over medium heat until they’re golden brown and crispy, about 1-2 minutes per side. They will continue to crisp up as they cool. Toss with your favorite spices to customize the flavors, if desired. Cinnamon and nutmeg pair well with the bananas, but you could also try ground ginger, cardamom or turmeric for something different.
5. Remove from oil.
Banana chips are a delicious gluten-free, vegan snack that’s so easy to make in the oven or dehydrator. They’re chewy, sweet, and taste like candy!
To prevent the bananas from turning brown while dehydrating, you can brush them with a water-lemon juice mixture (4 parts water + 1 part lemon juice). You can also soak them in turmeric water before drying.
It’s important to use a neutral tasting vegetable oil such as corn oil or mild/light olive oil. Stronger flavored oils can negatively impact the final flavor of your banana chips.
It’s also essential to follow the instructions for your specific air fryer or dehydrator. Cooking times can vary greatly, so be sure to keep an eye on your bananas while they’re cooking. Once the bananas are done, allow them to cool before removing from the oil and enjoying! Leftover banana chips can be stored in an airtight container for up to a week.
