How to Make Green Banana Chips? Deep-Fried Homemade Step-by-Step Tutorial

Recipe courtesy of / Beher Living Kitchen   Photography courtesy of / Chen Wei-wen

These banana chips are a source of income for many families in India, who process them and export them to other countries; many Indian street vendors also sell them on the streets from large baskets balanced on their heads.

In the Philippines and other banana-producing countries in Southeast Asia, you can also find various banana processed products; however, Taiwan, long known as the "Kingdom of Bananas," has no other banana processed products besides eating them as fruit.

Looking at the shelves full of potato chips in convenience stores, packed with additives, they are not only unhealthy, but you also have no idea how much bad oil you are eating. If you choose good oil yourself, you can easily make delicious and healthy banana chips at home.

Ingredients：

• 10 small green bananas
• 1 tablespoon salt
• Turmeric powder (optional)

1. Before starting, coat your hands with oil or wear disposable gloves, because unripe bananas secrete a sticky sap. Use a slicer to cut the bananas into 5mm (1/4 inch) thick slices; you can also oil the knife to prevent sticking.

2. Add 1/3 of the oil to a heavy-bottomed pot and heat to 180°C (a small piece of bread turns brown in 15 seconds). Put a batch of banana slices into the hot oil and fry, stirring occasionally. After 1-2 minutes, add a small teaspoon of salt (the oil will not splatter). Besides the first batch needing salt, add salt once every other batch afterward.

3. When the banana slices turn golden brown, scoop them out and place them on paper towels to drain the oil (you can mix in turmeric powder).

4. Put the cooled banana slices in an airtight jar. If they are not completely cooled, there will be moisture. They can be stored for 2 weeks, but after 10 days they may need to be reheated; you can use a hot pan or a grill to heat them until they become crispy again.

Note: The bananas must be very green and hard, because during the ripening process, some of the starch breaks down into sugar, making them unsuitable for this dish.