Banana Chips or Plantain Chips is a salty, crispy 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.
It's 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 time, 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 bananas 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 the 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 favorites. The same is true for my husband, and I suppose it is true with many of you. I think it is not just about likes/dislikes of food, but also with the 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 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 a couple of weeks. Why wait? Just get into the 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, game night, holiday party, or tailgating food.
- Oven Roasted Rosemary Garlic Potato
- Spinach artichoke dip
- Mini veg puff
- Apple fritters – another popular one!
- Puff Samosa
- Fried sweet plantains
- Pan fried sweet plantains
Detailed recipe for vegan, gluten-free banana chips or plantain chips
Recipe card
Banana Chips | Plantain Chips
Ingredients
- 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.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.¾ teaspoon Salt
- 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.2 Raw banana
Step II
- Once the oil is hot, drop a 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 tips 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 them to a paper towel to absorb any excess oil.
- Repeat the process for reaming banana slices.
- Banana chips or Plantain chips are ready. Let it cool down and if at all the chips remain, then store them in an airtight container. This will remain crispy 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 the end after frying.
- First and very importantly, be careful while frying these chips. Take special care while adding the salt solution to hot oil, as it will cause extensive spluttering. Maintain a 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 overcrowd the pan. It may not fry evenly.
- For the pan size I used, I did a total of 4 batches, that is ½ banana slices at a time.
- You may have to vary the amount of salt in the salt solution depending on the saltiness desired. The first batch may require more salt solution compared to the second one.
Nutrition
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Preparation time: 20 minutes
Serves: 4
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 a 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 the tips 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 them to a paper towel to absorb any excess oil.
- Repeat the process for reaming banana slices.
- Banana chips are ready. Let it cool down and if at all the chips remain, then store them in an airtight container. This will remain crispy for at least 15 days.
Tips*
- First and very importantly, be careful while frying these chips. Take special care while adding the salt solution to hot oil, as it will cause extensive spluttering. Maintain a 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 overcrowd the pan. it may not fry evenly.
- For the pan size I used, I did a total of 4 batches, that is, slices from half banana at a time.
- You may have to vary the amount of salt in the salt solution depending on desired saltiness.
joleisa
Awesome! I found this on facebook and shared right away. I teach Food lessons at school and I am also a Jamaican by birth. Great to find this online. Keep it up!
Kushi
Thank you so much 🙂 I am glad you liked it!
Lipi
My favourite snacks.. Now i can make at home.. Thanks!
Kushi
Thank you dear 🙂 Do let me know how this turned out!
Ashley
This is the perfect crunchy snack. Love that it’s such a simple recipe, thank you!!