Healthy Baked Banana Chips. What is life without chips and crisps..ammm..a thin life, maybe..
What if you could make chips (a healthy snack) without all those crazy periodic table additives and liters of oil? What if you are consuming nutrients instead of garbage?
Well, behold, BAKED BANANA CHIPS… Bake away any kind of root veggie or banana!
On my Kerala Trip, looking at these young guys casually dropping the banana chips in the hot oil from a height using a desi mandolin at the speed of a freaking Ferrari and looking thoroughly bored in life, inspiration struck!! I visualized myself doing the same on a baking tray!! I Earned to be cool like that, use a mandolin, and casually drop my perfectly shaped banana chips on my baking tray. But I didn’t realize that I obviously don’t possess that panache! hmmmfff.. I shut up, took my sharpest knife, got to work studiously, and sliced my raw bananas and made baked banana chips.
Healthy Baked Banana Chips
Equipment
- Mandoline slicer or sharp knife
- Rimmed baking sheet
- Parchment paper
- Mixing bowl (medium)
- Wire cooling rack
Ingredients
- 1 large green banana raw/unripe, approximately 120g / 4oz peeled weight
- 1 teaspoon neutral oil vegetable, coconut, or canola
- ¼ teaspoon fine salt or to taste
- ⅛ teaspoon ground black pepper
- ¼ teaspoon dried mint optional
- ¼ teaspoon roasted cumin powder optional
Instructions
- Peel the green banana using a sharp knife (green banana skin is tough — score it lengthways and peel in strips).1 large green banana
- Slice the banana into very thin rounds, approximately 1-2mm thick. A mandoline slicer gives the most even results. Uniform thickness is essential for even crisping.1 large green banana
- Place the banana slices in a medium bowl. Drizzle with 1 teaspoon of oil and toss gently until every slice is lightly coated.1 large green banana, 1 teaspoon neutral oil
- Line a rimmed baking sheet with parchment paper. Arrange the banana slices in a single layer, leaving a small gap between each slice. Do not overlap — overlapping slices will steam instead of crisping.
- Bake at 110°C / 225°F (120°C fan-forced) for 60-90 minutes, flipping the slices halfway through. The chips are done when they are dry to the touch and golden at the edges. They will crisp up further as they cool.
- Remove from the oven and immediately transfer the chips to a bowl. While still warm, toss with salt, pepper, dried mint, and roasted cumin. Allow to cool completely on a wire rack — the chips will continue to crisp as they cool.1/4 teaspoon fine salt, 1/8 teaspoon ground black pepper, 1/4 teaspoon dried mint, 1/4 teaspoon roasted cumin powder
