Homemade Baked Banana Chips Recipe | Diethood (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.

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.

For domestic production and home cooking, they are made directly by deep-frying fresh sliced bananas. For commercial banana chips for the export market, the main method of production is through osmotic dehydration followed by deep frying at 375 °F (191 °C) in coconut oil for 1 minute.

“The drying process removes about 96 percent of [its] water content, making dehydrated bananas a far more concentrated source of calories and nutrients than the source fruit. Ounce for ounce, dehydrated bananas are about four times higher in fiber, potassium, carbohydrates, sugar and calories than the fresh variety.”

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.

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

They are not totally unhealthy. Also, banana chips have high calories, sugar content, and saturated fats. They are okay for a mid-time snack, but one needs to consider the over and excessive consumption.

Consuming banana chips can result in a rapid increase in blood sugar levels, especially for individuals with diabetes. It's essential to monitor portion sizes and choose healthier snack options like fresh fruits, nuts, or seeds to better manage blood sugar levels.

In conclusion. Nendran Banana chips are a healthier and more nutritious alternative to potato chips. They are low in calories and fat, rich in nutrients, free from additives and preservatives, and easy to digest.

We are used coconut oil to prepare this Banana Chips. Coconut oil or velichanna as it is known here in Kerala, has been the preferred oil for centuries. It has a very smoky, distinct flavor that has long been associated with Malayali food.

Which banana is best for chips? ›

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.

P A Nizar, a vendor from Kochi, says, “The cost of a kilo of banana, which was about `40 in the previous months, has risen to `65 to 70. We need about 3.25 kg of banana to make 1 kg of chips. The price of edible oil has also gone up by around `10.

Typically, banana chips can last for six to twelve months when they are stored correctly. The correct storage method involves keeping them in an airtight container or resealable bag, away from direct sunlight and significant heat sources.

However, they are also high in sugar and calories, and can cause problems when eaten in excess. For this reason, dried fruit should only be eaten in small amounts, preferably along with other nutritious foods. They should not be eaten by the handful, because it is very easy to eat too many calories from dried fruit.

Homemade banana chips, when cooked in a healthy way, can make for a healthy snacking option. This crispy snack can provide you with potassium, a mineral which is great for blood pressure control. Banana is also rich in fibre, a nutrient that can help you have a healthy digestive system and prevent constipation.

Why are my homemade chips not crispy? It's likely that too many chips were cooked at once (a crowded pan is never a good thing) and doing so means the temperature of the oil decreases, resulting in soggy, greasy chips.

Make sure your oil is at the right temperature

Specifically between 350-375 degrees F. 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.