Homemade Baked Banana Chips Recipe | Diethood (2024)

FAQs

Why my banana chips are not crispy? ›

A common reason behind dehydrated bananas not being crispy enough has to do with the ripeness of the fruit before the drying process. Starting off with bananas that are a bit firm is best, as overripe bananas can take longer to dry and, as a result, become sticky rather than crispy.

While they may seem healthy at first glance, banana chips can be loaded with calories, saturated fat, and added sugar. For a healthier alternative, look for dehydrated, non-fried banana chips made without added sugar. Better yet, choose a whole banana.

Oven Instructions: Set oven to lowest temperature possible (175 to 200 °F). Use convection bake if available. Arrange banana slices in a single layer on a wire rack or baking sheet. A wire rack will help the banana dry faster.

Making banana chips in a dehydrator is even easier, but takes longer (it's hands off time). Slice the bananas thin, just like above, and toss with an acidic juice if desired. Spray your dehydrator trays with oil, then place the bananas on the trays, and dehydrate at around 135° F for 8-24 hours.

The Double-Fry Method

The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Banana chips are a tasty and popular snack. They contain fibre and nutrients that can slow down glucose absorption. Eating too many chips can cause spikes in blood sugar levels.

Deep-fried banana chips, with their irresistible crunch, tend to have a higher glycemic index. This means they can cause a more significant spike in blood sugar levels. On top of that, the high temperatures used in deep frying can create a compound called acrylamide, which isn't great for our health.

Health Benefits of Dried Banana Chips

The good news is that these chips deliver several valuable nutrients. For example, a one-third cup serving contains around one gram of protein and another gram of fiber. It also provides magnesium, vitamin A, iron, phosphorus, and potassium in small quantities.

If you want your dehydrated bananas to have a light colour, you will have to pre-treat them with a solution that helps prevent browning before you dehydrate them. We use a simple mixture of lemon juice and water. The juice will not affect the taste of the bananas and bonus, it acts as a preservative.

Can you dry bananas in air fryer? ›

Preheat your air fryer to 135°F (or 57°C). Arrange the banana slices in a single layer in the air fryer basket, ensuring that they are not touching or overlapping. Dehydrate the banana slices for 2-3 hours, checking on them periodically to ensure they are drying evenly.

Homemade banana chips, when cooked in a healthy way, can make for a healthy snacking option. This crispy snack can provide you with potassium, a mineral which is great for blood pressure control. Banana is also rich in fibre, a nutrient that can help you have a healthy digestive system and prevent constipation.

However, when properly dried and stored, dehydrated bananas can last up to six months. Here are our tips for long term storage: Let the bananas cool completely before transferring them. Condition: Loosely pack the bananas in a transparent airtight container.

If you like thick and chewy banana chips slice the banana into ¼ inch thick slices. If you like hard and crunchy banana chips slice the banana into ⅛ inch slices (this is pretty difficult to do) or dehydrate the ¼ inch thick banana chips longer to get that crunchy texture.

They have a ton of water and sugar and have a very delicate texture. This makes them easily disintegrate and get gummy instead of crisp. The key is to deep fry them at a fairly high heat until they are dark and crisp. It also helps to use greener bananas that will hold together better.