BANANA CHIPS

Banana Chips or Plantain Chips is a salty, cripsy and irresistible snack that can be prepared using just 3 ingredients in less than 20 minutes and gets over in no time. This recipe is vegan and gluten free.

Its Friday again and I have prepared a quick snack so that I can munch these while watching my favorite TV series - F.R.I.E.N.D.S. Oh yes, I just love watching this series and cannot get enough of it. Most of the times, I go into auto tune mode and keep singing smelly cat smelly cat 🙂

And now coming back to these chips, raw bananas called Nendrabale (nendran) are used in India to prepare these chips. If this variety of banana is not available make sure you use a raw plantain like cavendish for making these chips. I have used chiquita brand plantains with the label "fry me" on it. So make sure you get the right variety for best results.

Until my engagement, I used to prefer only flavored banana chips. The most common flavors that were available in my hometown were 1) red chilli masala, and 2) black pepper masala. I never used to like simple salted banana chips, like the ones that I have presented here! After my engagement I came to know that salted banana chips were among my husband's favorite.

So when I tried these banana chips with him is when I really started to like it. In fact, the one thing that I have noticed is that, a lot of veggies, fruits and meat (I was a pure vegetarian) which I used to dislike earlier are now among my favorite. The same is true for my husband, and I suppose it is the case with many of you. I think it is not just about likes/dislikes of food, but also with rest of the things in life. It is just wonderful to see how we change and evolve with time and circumstances, mostly for good.

The banana chips recipe below is super simple. The end result will be a crispy and addictive banana or plantain chips. I have fried them in vegetable oil, but it is traditionally fried in coconut oil. Make sure you slice the bananas as thin as possible. Mine were about 0.5 to 1 mm thick. The more thick the slices are, more time it needs (on a medium flame) to crisp up. Also make sure you do not overcrowd the frying pan, instead fry in small batches. This will make it crispy and cook evenly.

These chips are so addictive that by the time the second batch is ready, the first batch would have disappeared. However if you do manage to save some, I wanted to let you know that they store well in air-tight containers for couple of weeks. Why wait? Just get into kitchen and prepare some fresh chips for this weekend.

While you are here feel free to check out some of my favorite finger foods, snacks and appetizers for your football party, diwali party, gamenight, holiday parties or tailgating food.

• Thai style popcorn recipe
• Crispy honey chilli potatoes
• Oven Roasted Rosemary Garlic Potato
• Spinach artichoke dip
• Mushroom in garlic cream sauce
• MIni veg puff
• Batata vada – deep-fried potato dumplings
• Aloo Bhujia – crispy potato noodles
• Apple fritters – another popular one!
• Puff Samosa
• Fried sweet plantains

Detailed recipe for vegan gluten free banana chips or plantain chips

BANANA CHIPS | PLANTAIN CHIPS

Kushi

Banana Chips or Plantain Chips is a salty, cripsy and irresistible snack that can be prepared using just 3 ingredients in less than 20 minutes and gets over in no time. This recipe is vegan and gluten free. A great food recipe for your football party, superbowl, tailgating events, diwali parties or any holiday get togethers.

5 from 17 votes

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Prep Time 10 mins

Cook Time 10 mins

Course appetizers, fingerfoods, snacks

Cuisine Indian, Mexican, South India

Servings 4

Ingredients

  

1x2x3x

• 2 Raw banana or Plantains
• ¾ teaspoon Salt
• Oil for frying (I prefer coconut oil)

Instructions

 

Step I

• Heat oil in a deep bottom pan for frying. Let the flame be between medium to medium high. I use a 6 inch deep pan and I fill it with about 1 ½ to 2 inches of oil.
• Prepare the salt solution: Dissolve ¾ teaspoon of salt in 2 tablespoon of water. You may vary this amount depending on how salty you like your chips to be.
• Peel the skin of the bananas and cut them into thin slices. Mine were about 0.5 mm to 1 mm thick. Thicker slices would require longer frying times to crisp up, so adjust accordingly.

Step II

• Once the oil is hot, drop few slices of bananas, and using a slotted spoon stir it every now and then so that they fry evenly. Do not overcrowd the pan.
• You will notice that the color starts changing and the chips start floating. At this point add 1 teaspoon of salt solution  *(check more details in tip section).
• You will see that when you add salt water to hot oil it starts spluttering. Once the spluttering stops, remove the chips and transfer it to paper towel to absorb any excess oil.
• Repeat the process for reaming banana slices.
• Banana chips or Plantain chips is ready. Let it cool down and if at all the chips remain, then store them in a air tight container. This will remain cripsy for at least 15 days.

Notes

• The salt solution is mainly added so that it gets distributed evenly. This is how it is traditionally prepared in my hometown. You can skip this and also sprinkle the salt at end after frying.
• First and very important, be careful while frying these chips. Take special care while adding salt solution to hot oil, as it will cause extensive spluttering. Maintain safe distance from the pan, and definitely make sure that kids are not around when frying.
• Oil must be between medium and medium high temperature. It should not be on high flame. Chips will turn black.
• Do not over crowd the pan. it may not fry evenly.
• For the pan size I used, I did total of 4 batches that is ½ banana slices at a time.
• You may have to vary the amount of salt in salt solution depending on the saltiness desired. The first batch may require more salt solution compared to second one. 

Keyword banana wafers, Diwali Recipes, Football Food, holiday recipes, Indian Recipes, kids recipes, Party Food, Super Bowl Food, tailgating events, vegan food

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Preparation time : 20 minutes
Serves : 4

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Ingredients for Banana Chips

Raw Banana / Plantain - 2
Salt - ¾ tsp
Oil - for frying

Steps to prepare Banana Chips

Step I

• Heat oil in a deep bottom pan for frying. Let the flame be between medium to medium high. I use a 6 inch deep pan and I fill it with about 1 ½ to 2 inches of oil.
• Prepare the salt solution: Dissolve ¾ teaspoon of salt in 2 tablespoon of water. You may vary this amount depending on how salty you like your chips to be.
• Peel the skin of the bananas and cut them into thin slices. Mine were about 0.5 mm to 1 mm thick. Thicker slices would require longer frying times to crisp up, so adjust accordingly.

Step II

• Once the oil is hot, drop few slices of bananas, and using a slotted spoon stir it every now and then so that they fry evenly. Do not overcrowd the pan.
• You will notice that the color starts changing and the chips start floating. At this point add 1 teaspoon of salt solution  *(check more details in tip section).
• You will see that when you add salt water to hot oil it starts spluttering. Once the spluttering stops, remove the chips and transfer it to paper towel to absorb any excess oil.
• Repeat the process for reaming banana slices.
• Banana chips is ready. Let it cool down and if at all the chips remain, then store them in a air tight container. This will remain cripsy for at least 15 days.

Tips*

• First and very important, be careful while frying these chips. Take special care while adding salt solution to hot oil, as it will cause extensive spluttering. Maintain safe distance from the pan, and definitely make sure that kids are not around when frying.
• The salt solution is mainly added so that it gets distributed evenly. You can skip this and also sprinkle the salt at end after frying.
• Oil must be between medium and medium high temperature. It should not be on high flame. Chips will turn black.
• Do not over crowd the pan. it may not fry evenly.
• For the pan size I used, I did total of 4 batches that is ½ banana slices at a time.
• You may have to vary the amount of salt in salt solution depending on the saltiness desired.