Homemade Baked Banana Chips Recipe | Diethood (2024)

FAQs

Why aren t my banana chips crunchy? ›

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. If you decide to eat banana chips, be mindful of your portion size.

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 preparation of some processed banana products might make them less suitable for people with diabetes. For example, some food manufacturers market dried banana chips as a healthy treat or snack. However, these may contain added sugars or syrups to enhance flavor, which could increase blood sugar levels.

Bananas should be leathery when they are completely dried. To test, remove a slice and let it cool. It may have some bend but if you tear one in half and squeeze it, there should be no moisture that seeps out. If they have any signs of remaining moisture, put them back into the dehydrator or oven to dry longer.

Soak In Salt Water

You must soak banana chips in a bowl of salt water for some time.

Not just sugar, they are also high in added calories with 169 calories per ounce. That's the reason it is suggested to avoid excess consumption of banana chips.

Health Benefits of Dried Banana Chips

It also provides magnesium, vitamin A, iron, phosphorus, and potassium in small quantities. These nutrients benefit your eyes and may prevent high blood pressure. Like most foods, this snack supplies your body with energy. A serving provides about 165 calories.

For domestic production and home cooking, they are made directly by deep-frying fresh sliced bananas. For commercial banana chips for the export market, the main method of production is through osmotic dehydration followed by deep frying at 375 °F (191 °C) in coconut oil for 1 minute.

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 dehydrate bananas too long? ›

Can you over dry bananas? Once you get to the stage where bananas are 28% of their starting weight, any additional time in the dehydrator will yield miniscule additional water evaporation. The dried bananas might get a little harder, but you can still enjoy them, even if you over dry them by an hour or two.

Banana chips can be either chewy or crispy depending on how long you dehydrate them. A longer cook time will yield crispier chips, and a shorter time will leave them a bit chewy if some of the moisture is left in the chips.

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 oily. No, Banana chips aren't junk food.

We get folate—a group of naturally occurring B vitamins known as B9 which aid in the production of red blood cells—from citrus fruits, apples, melons, and papaya. The worst fruits for people with diabetes include mango, jackfruit, banana, chikku and grapes.

Make sure your oil is at the right temperature

Specifically between 350-375 degrees F. If your oil is not hot enough, the plantain chips will be too limp or they become chewy and hard; if your oil is too hot, the plantain simply burns fast.

Why are my homemade chips not crispy? It's likely that too many chips were cooked at once (a crowded pan is never a good thing) and doing so means the temperature of the oil decreases, resulting in soggy, greasy chips.