The One Simple Trick to Making Banana Chips That Are Actually Crispy:

There’s something incredibly satisfying about a crunchy snack, and banana chips are a classic favorite. While the store-bought ones are convenient, they are often deep-fried. The good news is, making a crispy, healthier version at home is much easier than you think. With just a few simple tricks, you can get that perfect market-style crunch right in your own kitchen.

The secret to truly crispy banana chips starts with the right bananas. You'll want to use raw, green bananas that are firm to the touch. Ripe bananas have a higher sugar content and will become soft and chewy instead of crispy.

Uniformity is your best friend when it comes to getting an even crunch. Slicing the bananas as thinly and evenly as possible is key.While you can use a sharp knife, a mandoline slicer is a fantastic tool to get perfect, consistent slices in no time.

Before cooking, a little prep work goes a long way. Soaking the banana slices in cold water for about 15-20 minutes can help remove excess starch, which contributes to a crispier end result Some traditional recipes also add a pinch of turmeric to the water. After soaking, be sure to pat the slices completely dry with a paper towel to remove as much moisture as possible. A quick toss in a little lemon juice can also prevent them from browning.

Now for the cooking. While deep-frying is the traditional method, you can achieve amazing crispiness with healthier options:

Baking: For oven-baked chips, arrange the seasoned slices in a single layer on a baking sheet lined with parchment paper. Make sure the slices don’t overlap, as this can cause them to steam instead of crisp up. Bake them low and slow in a preheated oven—around 200-250°F (100-120°C)—for an hour or two, flipping them halfway through
Air Frying: This method is much faster. Place the slices in a single layer in your air fryer basket and cook at around 300-350°F (150-180°C) for about 10-20 minutes, flipping them halfway. You'll likely need to work in batches to avoid overcrowding the basket.

The final, and perhaps most important, step is to let them cool completely on a wire rack. The chips might feel a bit soft when they first come out of the oven or air fryer, but they will continue to crisp up as they cool. Once they're cool and crunchy, store them in an airtight container to maintain that perfect texture