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.

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 process generally includes deep-frying of thin raw banana slices of about 1–2 mm thickness in suitable cooking medium and salting them. Slicing can be done so as to have required shapes such as wholes, quarters, long cut or slivers, and fine brokens.

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.

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.

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.

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.

Pretreating banana chips

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. Both pretreatment methods will slightly alter the flavor of the banana chips.

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.

Raw Banana, Cooking oil, Salt, spices and packing material etc.

Does raw banana increase blood sugar? ›

Raw bananas have a low glycaemic index of 42. A low glycaemic index of less than 55 means the food will not raise blood sugar levels significantly. Resistant starches found in bananas produce a low glucose spike in the bloodstream as they are broken down slowly, contributing to the lower glycaemic index.

Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more. Let bananas cool until crispy, at least 5 minutes.

They also do not become as crispy when they are older. They end up being a bit more chewy and stick to the dehydrator shelf much more. Probably because the sugar intensifies as they get more ripe. If you want sweeter banana chips, use them when they have a few brown spots.

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. Sterols, which block dietary cholesterol absorption.

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.

How to Tell When Banana Chips Are Done Dehydrating. The slices will be flat and thin when they're done dehydrating, and they'll have a leathery texture. If you want to get crispy banana chips, you'll need to dry them a bit longer.