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.

"Banana chips" are fried (in oil) banana slices. "Dried banana", "dehydrated banana", or "sun dried banana" is a different product, and is what you get when you dehydrate banana at home. It is sold commercially as well, but is rarer than the banana chips.

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.

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.

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.

Dehydrator Instructions: Arrange banana slices in a single layer on dehydrator racks. Set dehydrator to 135 °F; takes 6 to 12 hours.

Banana chips can be either chewy or crispy depending on how long you dehydrate them. A longer cook time will yield crispier chips, and a shorter time will leave them a bit chewy if some of the moisture is left in the chips.

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.

“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.”

Our traditional banana chips are made from premium quality bananas and cooked in coconut oil – a combination that's hard to resist! Not only are they absolutely delicious, but they're also perfect for sharing with friends and family.

Is it OK to eat a lot of banana chips? ›

A small serving of these chips can provide a substantial number of calories, so portion control is essential to avoid overeating. Fat Content: The deep-frying process increases the fat content of banana chips, and the type oil used can impact the healthiness of the snack.

However, these chips are high in sugar and saturated fat, leading to obesity, high cholesterol, and other health issues. Fried banana chips have a much higher calorie, fat, and sugar content than potato or vegetable chips. So keep track of how many chips you are eating.

Peel and cut bananas into 1/8 inch thick slices. Soak bananas in ascorbic acid or other anti-darkening /antimicrobial solution for 3-5 minutes.

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.

Why are my banana chips mushy? It's possible that the bananas haven't been dehydrated long enough if they're still soggy after the initial cook time. Also, if you used overly ripe bananas that you weren't able to cleanly slice, they may be too ripe. These bananas are better off being used in banana bread.

Moisture Content: The moisture content of the potato slices plays a crucial role in determining the crispiness of the chips. Potatoes contain a high amount of water, which needs to be removed during the frying process to achieve a crispy texture.

Crispness. First, good potato chips must, of course, be crisp, with no hint of undercooked squidginess. And that means that they must be fully dehydrated—any water left in the potato will ruin the texture.