Fried banana chips Principles of preservation
Under-ripe mature banana or plantain is cut into thin slices and fried to a crisp texture. The slices can be partially dried before frying which removes some of the moisture and makes them more crispy. Frying removes some of the water, gelatinizes the starch, destroys enzymes and micro-organisms and gives a crisp product with a characteristic aroma and taste. The low moisture content inhibits microbial growth and packaging prevents recontamination.
Equipment needed
Knives or small fruit slicer Plastic buckets or bowls for soaking fruit Plastic sieve for draining the soak water Drying trays (solar drying) Drying cabinet (for assisted drying) Large frying pan or wok Thermometer Polythene bags Bag sealer
Selection of raw material
It is essential to use under-ripe green bananas as these have the correct texture for drying and frying. If plantain is used, select nearly ripe fruit that has stiff and starchy flesh. Ripe and over ripe bananas and plantains should not be used as the texture is too soft to make the chips.
For banana figs, fully ripe fruits with a sugar content of about 20% are used.

Fried banana chips -process flow-chart
Green, under-ripe bananas