Banana chips are traditionally made with plantains, due to their high starch content. These are thinly sliced, then deep-fried after marinating with turmeric, spices and salt. Finding good quality, locally grown plantains around here for a reasonable price is like finding hens teeth! There were a bunch of really green bananas (which would probably have ripened in a couple of days) that I used for this recipe. Using an Airfryer helps cut out the calories from deep-frying. This quick recipe is ready under an hour including prep and baking time.
- Raw Green Bananas – 2 to 3 medium-sized
- Water – 1 cup
- Turmeric Powder – 1 teaspoon
- Salt, to taste
- Non Stick Coconut Oil Spray, optional for the flavour
- Wash the bananas well and give them a light scrub if needed.
- Add water in a mixing bowl and dissolve turmeric and salt in.
- Cut the bananas into 0.5 cm thickness slices. Too thin and the banana slices burn, too thick and the slices will not be as crisp.
- Soak the slices in the prepared water for 10 – 15 minutes.
- Drain the banana slices and dry them lightly.
- Spread in a single layer on the air fryer basket.
- Bake at 200 degrees Celsius for 12 – 14 minutes. Toss the chips around 5 – 6 minutes and spray with non stick spray if using.
These chips crisp up on cooling and keep well up to 1 day (that’s how long they lasted at my place!) Happy Cooking!
Note: These chips would taste awesome with a sprinkle of freshly ground black pepper or, rock salt.