Banana chips
Practical Action
Leave the chips in the basket to drain off the excess oil (collect this oil as it can be returned to
the fryer and re-used).
When the chips have cooled slightly, and while they are still sticky with the warm oil, add the
desired flavourings - for example salt, pepper or chilli powder. Cool to room temperature, weigh
into moisture proof, airtight bags, label and seal the bags. Store the bags in a cool place away
from direct sunlight. The fried chips have a short shelf life of about 2 months, so make sure that
they are sold or consumed well within this time.
Plantain chips
A similar fried product can be made from green plantain, which is a cooking banana. The slices
of plantain are fried in palm oil and sprinkled with salt. The palm oil gives the chips a reddish
golden colour. The chips are about 2mm thick, have a crisp texture and a starchy, salty taste.
They have a shelf life of 2-3 months if packed in moisture proof packets and stored in a cool
place.
Selection and preparation of raw material
Use nearly ripe fruit in which the flesh is stiff and starchy – over-ripe fruit cannot be used as the
texture is too soft. Wash well in clean water to remove dirt and surface micro-organisms. Remove
the skins. Only peel the plantain when you are ready to use them or the flesh will start to turn
brown. Store the peeled plantain in acidified water (1 part lemon juice to 2-3 parts water) to slow
down the browning reaction.
Cut by hand or using a manual slicer to give slices approximately 2mm thick. Make sure that the
slices are all uniform thickness so that they cook at the same rate.
Soaking of slices
Dip the slices of plantain in a solution of 5% salt for 10-20 minutes. Remove from the water and
drain to remove the excess water.
Fry
Place the chips in a mesh basket and lower into the oil. Deep fry in palm oil at about 150°C for
2-3 minutes until crisp and golden. Lift out the basket as soon as the chips are golden brown.
Leave the chips in the basket to drain off the excess oil (collect this oil as it can be returned to
the fryer and re-used). For larger operations, it is useful to have more than one basket so that one
can be removed from the fryer, the oil allowed to return to the desired temperature and then a
second basket is lowered in.
Make sure that the temperature of the oil does not get too high or the chips will burn. If
available, use a thermostatically controlled fryer. If not, use a thermometer to check the
temperature. Do not use the frying oil more than 3-4 times as it will start to turn rancid and give
the chips an off flavour.
When the chips have cooled slightly, and while they are still sticky with the warm oil, add the
desired flavourings - for example salt, pepper or chilli powder. Cool to room temperature, weigh
into moisture-proof, airtight bags, label and seal the bags. Store the bags in a cool place away
from direct sunlight. The fried chips have a short shelf life of about 2 months, so make sure that
they are sold or consumed well within this time.
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