Fried banana chips

There are two different methods for making banana chips. One of these is to deep fry thin slices of banana in hot oil, in the same way as potato chips or crisps. The other is to dry slices of banana, either in the sun or using a solar or artificial dryer.

The chips can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste.

The deep fried chips tend to be a savory, high calorie product that is eaten as a snack food. Because they are deep fried in oil they have a fairly short shelf life- up to 2 months maximum when stored in the correct conditions.
 
Processing
Under-ripe mature banana or plantain is cut into thin slices. The slices can be partially dried before frying which removes some of the moisture and makes them crispier.

In the preparation of fried banana chips, the sliced banana was blanched at 80 °C. Blanching as a pretreatment before drying can reduce the amount of microorganism present on the surface.

Then, the sliced banana was dipped in the treatment for 4 g, 8 g and 12 g of sugar solution. Next, the sliced banana was deep fried at temperature 180 °C for 5 minutes. This temperature and timing are the most favorable conditions because the more crispness and attractive color of banana chips were obtained at that condition. Frying removes some of the water, gelatinizes the starch, destroys enzymes and micro-organisms and gives a crisp product with a characteristic aroma and taste.
Fried banana chips

Manufacturing of banana chips

In the production of banana chips, thin banana slices of 1.75 to 2.0 thicknesses are soaked in a solution containing NaCl, citric acid, and potassium metabisulfate for 30 min. They are removed, wiped and then deep-frying in a suitable cooking medium and salting them.

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

The excess oil is removed by wiping. Antioxidants are added to keep the product from becoming rancid.

Many variations of banana chips exist. Chips are coated with cane sugar and refried to produce sugar-coated banana chips. Another variation is that chips are coated with a mixture of banana puree and sugar before frying the second time.

The chips are stored in high-density polyethylene bags, which in turn are kept in sealed tins.
Manufacturing of banana chips

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 

Banana chips

The main commercial products made from bananas are canned or frozen puree, dried figs, banana powder, flour, flakes, chips, canned slices and jams.

The production of banana and plantain chip is a widespread activity in many banana growing countries. 

Chips are an important ingredient in breakfast cereals. Banana chips are prepared by drying the unripe banana slices and then frying them in edible oil. Thin sliced green banana however can be directly friedl in edibles oil without any pre drying treatment.

Chips can also be coated with sweeteners and then fried. Chips can be preserved for a long time with adequate packaging and storage facilities.

The Philippines is one of the main exporters of banana chips, selling them around 30 countries including the USA and EU.

In Philippines, Green Saba, a cooking banana is utilized for making banana chips. After osmotic dehydration and deep frying in coconut or other oil banana chips can be air dried at room temperature or cabinet dried, to allow for moisture equilibrium.

For making natural banana chips, the osmotic dehydration step is skipped.
Banana chips