Homemade Banana Chips Recipe (2024)

FAQs

Why my banana chips are not 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.

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.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

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.

The first secret to getting crunchy, dehydrated bananas is to pick a Goldilocks banana. Not too ripe, not too hard, but just right. A few little spots are okay, but much more and your banana is already developing those sugars that make oxidation happen faster and cause chewier chips.

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.

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.

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.

Banana chips are dried, fried slices of bananas that have become an increasingly popular snack. They're usually coated with sugary syrup or spices and salt.

How to dry bananas into chips? ›

Dehydrated Banana Slices | Commercial Dehydrators

Soak the slices in the lemon juice solution for about 10 minutes. This is to prevent them from turning brown. Drain the banana slices for about 10 minutes then arrange in a single layer on the dehydrator trays. Dehydrate at 130°F for 6 - 10 hours.

Banana chips or crisps are processed primarily from plantains. It is also possible to utilize the cooking-type cultivars, viz., 'Bluggoe' ('Saba' and 'Monthan').

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.

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.