Monday, May 19, 2014

Making banana chips

Banana chips are made from raw banana slices of 1.75 to 2.0 mm thickness in a suitable cooking medium and salting them.  Green bananas are preferred because it holds their shape and are easier to handle than soft, ripe bananas.

Thin bananas then are soaked in a solution containing NaCl, citric acid and potassium metabisulfite for 30 mins.

They are removed and deep frying (375 ° F for I min) in coconut or other oils, banana chips can be air dried at room temperature ( 81 ° F)  or cabinet dried (140 ° C) to allow for moisture equilibration.

Coconut oil is the most preferred medium in India, whole cottonseed oil or corn oil is used in other countries.

Chips are coated with cane sugar and refried to produce sugar coated banana chips. Another variance is that chips are coated with a mixture of banana purees and sugar before frying the second time.

The Philippines is the main exported of banana chips, selling them in around 30 countries with USA and EU being the principal markets.
Making banana chips 

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