Crispy Banana chips are a common and a popular snack.
These Banana Chips are made with Plantain "Bananas" and Turmeric spice to give them the gorgeous yellow color and flavor.
Find the full recipe below for the banana chips.
About this Recipe
Banana Plantain Chips are common all over the world and variations exist, such as twice fried crispy Tostones.
In India, they are literally omnipresent and easily to be found ready-made in packets in local markets (Goa tip! - you get it in the Mapusa market).
They are called banana chips in India even when plantains are used and not bananas.
Plantains are related to the banana.
Find the explanation here -> What's the difference between bananas and plantains.
Plantain is harder and always more suited to making chips, compared to the softer and sweeter bananas.
So, either you get a plantain to make these chips or you get some harder, not so sweet banana type which isn't too juicy or slimy.
So, I use plantains for my “banana chips”
They are prepared with turmeric spice to give it the deep yellow natural color.
Turmeric, known as Haldi spice in India or Curcuma in Europe, is also antibacterial.
Besides giving great flavor to the banana chips, it helps in storing the chips for a longer period.
These banana chips are seasoned and fried to make them nice crispy. They are easy to recreate at home!
📖 Recipe
Banana Chips
Ingredients
- 3 Plantains smaller
- pinch Salt
- 1 ½ Teaspoon Turmeric Ground
- 1 Teaspoon Red Chili Pepper
- 3 Tablespoon Oil
Instructions
- 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.
I have not eaten banana chips in years!! This looks so good. I must look for some raw bananas and try this soon.
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I always wanted to do banana chips, but weren't sure how! looks pretty easy, would love to try that! the turmeric just stains it a beautiful golden! wondering if this would work in the oven, as I dont really like deep frying, very messy.
Hi Shuhan! yes of course u can try it in the oven. I would have done that if I had an oven. just add a small amount of oil to the spicy mix (just so that it spreads and cooks better) and your all set to go!
i love crispy banana chips 🙂 how long can it be stored by the way?
Latest: Of Latest Hit: Sesame Ramen
I have never made banana chips. I imagine they would work better with slightly under-ripe bananas? I love all the images of Goa but especially the one of the incredible beach xx
Oooh, how strange you should post this! We bought some plantains (it's the same as a cooking banana, right, I think?) and weren't quite sure what to do with them. My wife looked about for ideas and we came across this. The recipe we followed said you should cut slightly thicker slices and then put a glass on top and press and twist to compress them and make the edges slightly cracked as it will help to give them a more crispy finish.
It was an interesting dish... one of the things I wasn't sure if I enjoyed or not, but when they were really hot and we managed to get an extra crispy piece they were nice. I can imagine that if we used a slightly more ripe plantain they would be great, and yours certainly look beautiful!
Love your photos - that banyan tree... just one word: "whoa!"
ok... the recipe said to cut thicker slices and to put a glass on top to press out the juices? interessting thought. I ll have to check that out. You are right by the way, the rawer the banana the easier it will be to fry them crispy. They kind of taste like breadfruits just a bit sweeter.
I have no idea if plaintains are the same as cooking bananas, since I havent used them before. Something to try in my house!
the banyan tree is awesome right? 😉
that sounds kind of like the Cuban version. If you are using a green plantain then you cut it in inch-and-a-half thick slices, fry until golden, then smash them and fry again until crispy. They are great with a little salt. Or, if you are using a very ripe plantain (when they start going black they are perfect) then you slice them in long diagonal slices and fry them only once. Then they are sweet and soft and delicious.
thats an other interessting way of making banana chips. I ll try that surely out in the future. Interessting that u guys use ripe bananas instead of the hard ones. in my experience it is easier to work with the rawer ones, but as mentioned I ll have to try it out first! =D
Hi Helene! Banana with chilli and turmeric! Definitely never thought of seasoning like that. I'm curious how that tastes like. Our family love banana chips - this savory chips must be hard to stop eating!