Bananachips Recipes

BANANA CHIPS

Steps:

• Peel the Bananas and cut them into thin slices, the thinner the better so that they get crunchy after frying.
• In a bowl combine the Salt, Turmeric and Chill Powder and drag the banana slices all through the spice mix so that they are covered both sides with all the masala goodness.
• Heat up a pan with the Oil and wait till it is hot. Once it has the desired temperature, take down the heat to a lower level and carefully slide in the banana chips, one batch at a time. Fry on both sides 2-3 mintues till they are golden brown.
• Keep the cooked chips on a kitchen paper towel to get rid of excess oil.
• You can store them in a airtight container a few days.

HOMEMADE BAKED BANANA CHIPS

Steps:

• Preheat the oven to 250F. Line a large sheet with parchment paper.
• In a small bowl, combine 4 parts (4 tablespoons) water with 1 part (1 tablespoon) lemon juice.
• Slice bananas very thin, about 1/8″ thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.
• Bake at 250F for about 1 1/2 to 2 hours or until they are crispy, making sure to flip them over halfway through.
• Remove them from the oven and allow them to cool (the longer they cool the crispier they become).

OVEN-BAKED BANANA CHIPS

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment.
• Place banana slices in a single layer on prepared baking sheet.
• Bake in the preheated oven for 1 hour; turn banana slices over. Continue baking banana slices until dry and crisp, about 1 hour more.

BANANA CHIPS RECIPE | HOMEMADE DRIED BANANA WAFERS | KELE KE CHIPS

Steps:

• firstly, slit the banana and peel the skin of raw banana. make sure to use nendra banana if you have access to.
• peel off the skin completely. grease the hand with oil if it turns sticky.
• now slice to medium thickness.
• transfer to a large bowl and add 1 tsp salt and ½ tsp turmeric.
• pour 4 cup water and give a good stir. adding turmeric helps to give a bright yellow colour to chips.
• drain off the water completely.
• now deep fry in hot coconut oil. make sure to spread and drop into the oil to avoid sticking from each other.
• stir occasionally, and fry on medium flame.
• fry for 10-12 minutes or until it turns crisp yet not turn golden brown.
• drain off over kitchen paper to remove excess oil.
• finally, enjoy banana chips or store in an airtight container for a month.

BANANA CHIPS

Steps:

• Slice a banana into 1/8-inch-thick rounds and lay on a greased baking sheet. Bake at 200 degrees F until golden, 2 to 3 hours. Let harden at room temperature.

BANANA CHIPS

Steps:

• In a deep, heavy-based saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F, or until a bread crumb sizzles, and turns golden brown when dropped in it. Caution: Hot oil can be dangerous - do not leave unattended. Add the slices of banana to the pan and, and using a slotted spoon, try to separate the chips from each other as they fry, otherwise they will stick together.
• Mix together the water, turmeric powder, and salt, in a small bowl. When the banana chips are beginning to become crisp and the edges are golden brown, carefully add the turmeric-salt powder to the pan. Take care as the oil will sizzle when the water is added. Stir gently to combine. When the banana chips are golden brown and cooked through, remove them with a slotted spoon, and drain on a tray lined with paper towels.
• Sprinkle the chile powder, to taste, over the chips, and serve while the chips are hot.

BAKED BANANA CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice.
• Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
• Let bananas cool until crispy, at least 5 minutes.