Banana Chips are a trendy snack. These are made by thinly slicing bananas before frying, baking, or drying until crispy and crunchy. Consumers worldwide love to munch on these golden delights for their harmonious combination of natural sweetness with a satisfying crunch. Sourced from fully ripe or slightly under-ripe bananas, banana chips preserve the fruit's unique flavour but change its texture and taste. Finally, the ripeness of bananas during the selection process affects the final product produced since ripe bananas produce sweeter flavoured chips than green bananas, which have a starchier, more neutral taste. In India, banana chips are seasoned often with spices such as turmeric, chilli powder, or salt to add a savoury twist to the natural sweetness of the banana. Banana chips can be seasoned with light touches of salt or a pinch of spice in the Caribbean to perfect a balance between sweet and savoury, and plantains are frequently used there, too. Banana chips come in handy not just because of their flavour but because they are portable and non-perishable. They are rich in fibre, potassium, and some essential vitamins, although the preparation method particularly increases calorie content and lowers dietary fibre.

• Raw banana
• Oil
• 1 tsp salt
• 1/2 cup white sugar
• 1/2 tsp turmeric powder

• Start the recipe of Banana chips by mixing two tablespoons of water, 1/2 teaspoon of turmeric powder and one teaspoon of salt in a small bowl.
• Mix the mixture well to make sure that all the ingredients are dissolved. Set aside until later use in the frying process.
• Put 3-4 cups of oil into a deep pot or frying pan. Heat it to medium-high.
• Cut the bananas into fragile, uniform pieces. Thin slices will ensure that they cook quickly while maximising the crispiness of the bananas.
• Slide a batch of banana slices carefully into the hot oil. Do not overcrowd the pot, as that can decrease the temperature of the oil and make the chips greasy.
• Deep fry the banana slices for 2-4 minutes until they turn golden brown and crispy.
• Stir occasionally so as not to let the slices stick together.
• You can also add some turmeric for a golden hue.
• The chips are done when the oil is no longer bubbling.
• Remove the banana chips when they have turned into a gorgeous golden colour with no oil bubbles. Using a slotted spoon, remove the banana chips from the hot oil and transfer them to a plate laden with paper towels to drain off excess oil.
• In a small saucepan over medium heat, prepare a light coating.
• Pour in 1/2 cup of water and 1/2 cup white sugar. Occasionally, stir it as it boils. Reduce the heat a little after it's about to boil, stirring often until the sugar dissolves. Allow syrup to cool for a minute.
• Quickly dip every piece of banana chip in the syrup. You can do all your chips at once or in small batches. Once you've coated the chips, let the excess syrup drain and put it on a plate or a cooling rack to let the liquid dry. The syrup will add a bit of sweetness and a slight glaze to it, so this will enhance the flavour and texture of your banana chips.
• Once dried to your liking, the banana chips are ready to be served. Store the banana chips in an airtight container for later.