By Suprita Mitter
November 17, 2024
Perfect banana chips balance crispness and flavour—the secret lies in selecting the right bananas and achieving an even texture. The seasoning also needs to be just right. Here are a few tips to ensure your banana chips turn out crisp and crunchy.
Use unripe, firm, and green bananas for the best texture. Avoid ripe bananas as they can turn soft and sticky.
Use a mandoline slicer or a sharp knife to ensure uniform, thin slices. This helps in even frying and prevents sogginess.
Soak the slices in salt water for 10–15 minutes to remove excess starch. This ensures crispiness and enhances flavour.
Pat the banana slices dry with a clean kitchen towel before frying. Moisture can cause splattering and uneven frying.
Choose a neutral oil like coconut or sunflower oil for frying. Coconut oil adds an authentic flavour, especially in South Indian-style chips.
Maintain the oil temperature at 175–190°C. Fry in small batches to avoid overcrowding and uneven cooking.
Sprinkle salt, chilli powder, or other spices as soon as the chips come out of the oil to ensure the seasoning sticks.
Once cooled, store the chips in an airtight container to keep them crisp and fresh. Avoid exposing them to air or moisture.