Crispy and Crunchy Raw Banana chips made with simple ingredients are truly addictive!
Today I want to share a healthy chips recipe with you all. My Mom makes the best Raw Banana Chips. Every time I receive a parcel from my parents I look forward to my mom’s chips. They are thin, crispy and pretty addictive. The easier approach would be to slice them directly in hot oil and fry them. This is how it is done in most of the places that sell chips. But I understand from my Dad that it is a very time-consuming process. First, she slices them, separates them individually and dries them to remove moisture and then slowly fries them until they turn golden. Finally sprinkles the salt and the spices. Hats off to my Mom and her patience. Oh gosh how much I miss having them now!
My Banana chips recipe is similar to Mom’s, but they are much healthier. These are baked in the oven until they are crispy and crunchy. They are better than the fried ones as you get to control the amount of oil and salt. These chips bakes up perfectly crispy and delicious. Bet you cannot stop at one!
Soaking them in cold water is a must, it helps to remove the starch and stickiness from the banana. The main component of unripe bananas is starch. Green Bananas contain up to 80% starch and during ripening the starch is converted to sugar and it ends up being less than 1% when fully ripe. Also talking about the texture, slicing the bananas very thin is important. Thinner the slices, crispier the chips. I used a vegetable peeler which worked like a charm! Mandoline slicer would be great too.
Unfortunately, these chips didn't stay crispy the next day. I took my own sweet time to take pictures and left them out for long. The next day when I checked they had lost all the crunchiness. So the next time I make them, I will store them in an air tight container right after they cool down. Mine were the best the day they were made. Anyways its hard not to eat them right away. They are soooo addictive!
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INGREDIENTS:
3 raw banana, peeled and sliced
1 1/2 tablespoon olive/ coconut oil
1 teaspoon red chili powder
1/2 teaspoon asafoetida powder(hing)
salt
Wash and peel the banana skin. Trim the edges. Using a vegetable peeler, slice the bananas into very thin slices. Place the slices in a large bowl and add ice water. Allow it to soak for 30 minutes at least.
Drain the banana slices, place them on paper towels and pat them dry. Remove all the moisture as much as possible. Now either place the raw bananas in a baking tray or a bowl. Add the oil, salt, paprika and asafoetida powder. Using your hands rub them gently on all the banana slices. Arrange them on the baking tray, make sure they are not over lapping.
Preheat oven at 400F. Bake them for 10 minutes. Each oven temperature varies, so please watch out. For me, the ones on the sides turned crispy first, so I removed them and put the remaining back in the oven for couple minutes. Baked chips are best when eaten right away. Enjoy!
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