Try this Raw Banana chips recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
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Why do homemade plantain and green banana slices sometimes turn out limp instead of brittle? Moisture is the primary obstacle when frying starches. Green bananas contain dense, ungelatinized starches and high water content compared to mature, yellow fruit. Slicing them uniformly ensures even dehydration during immersion in hot oil. Maintaining oil temperature around 375 degrees Fahrenheit prevents the chips from absorbing excess fat while the water content flashes off as steam.
Achieving the Ideal Crunch
Soaking sliced green bananas in a saline and turmeric solution prior to cooking accomplishes two distinct goals. Dissolved salt seasons the interior flesh effectively while drawing out surface moisture. Turmeric contributes a golden coloration and subtle earthy undertones, standard in traditional South Asian preparations. Drain the slices thoroughly on paper towels or lint-free linen before frying; remaining surface droplets cause violent oil splattering and uneven texture.
- Test the oil temperature by dropping a single slice into the pan; vigorous bubbling without immediate browning indicates the correct heat level of 375 degrees.
- Slice the bananas to a consistent thickness of approximately 1/16 inch using a mandoline for uniform cooking times.
- Store cooled chips in an airtight container at room temperature for up to five days to maintain crispness.
- Substitute neutral oils with high smoke points, such as refined coconut oil or canola oil, to prevent scorching during frying.
