Recipe Source: foxy folksy
Are you craving something sweet and salty for a snack? Try this quick and straightforward banana chips recipe. Also known as banana crisps, this yummy fruit snack is made from thin slices of banana cooked by baking or frying. This snack originated in Kerala, India. From this point on, it spread like wildfire throughout the country and its neighboring countries, winning over numerous hearts in the process.
Banana Chips: Your Healthy Snack
This delicacy is rich in nutrients and a good source of potassium, which can help support your nerves and lower your blood pressure. These banana chips are also rich in magnesium and phosphorus, which can aid in making your bones and tooth tissues nice and strong!
The chips contain iron and copper, which are crucial for making hemoglobin and myoglobin! It also comprises important vitamins like Vitamin A and Vitamin B6. These two vitamins are very beneficial for your body because they aid in your skin, eyes, and immune system health.
Make your own crispy banana chips at home with just six ingredients! This crunchy, golden snack can be made and eaten alone or combined with other dried or candied fruits or nuts. You can make it more flavorful by sprinkling it with sugar and spices, or keep it simple by just adding salt. These banana chips can also be used as toppings on cakes, yogurt, or your favorite ice cream.
How to Make Banana Chips?
6 pieces of green saba/plantain bananas
⅔ cup white sugar or light brown sugar
⅔ cup water
¼ teaspoon turmeric powder -optional
1 teaspoon salt
3-4 cups oil for frying
- Mix sugar, water, turmeric powder, and salt in a small bowl. Mix until the sugar and salt are dissolved.
- Heat oil in a medium deep pan or wok over medium heat.
- Peel the green bananas. You may need to use gloves because of the sap from unripe bananas. They might have a slight discoloration after peeling, but that is fine.
- Using a box grater or mandolin slicer, slice the bananas thinly. You can also use a knife. Just make sure that you cut them as thinly and evenly as possible.
- Drop the sliced bananas directly into the hot oil. You can also slice them first and add them to the hot oil if you like. Try not to overcrowd the pan.
- Fry the banana slices until they start to float, stirring from time to time for even cooking.
- Lower the heat and when they are floating and are already crispy, add 2-3 tablespoons of the sugar mixture over the bananas, more if you like it sweeter. Be careful as it will bubble a lot and might also splatter. Once the bubbling has subsided a bit, constantly stir, so the bananas are coated evenly. You know it is done when the oil quietens and the bananas are golden in color.
- Using a spider ladle or slotted spoon, scoop the banana chips, let the excess oil drip back into the pan, and transfer them to a drip rack or colander to remove any remaining oil. Then transfer them to a baking tray or any wide dish to cool down.