Banana Chips Peel under-ripe green bananas and evenly slice crosswise into 5 mm. . Immediately soak the sliced bananas (chips) into citric acid solution (made by mixing 1 part lemon juice with 2-3 parts water) for 3-5 minutes to prevent them from turning brown. . Drain chips from the solution using plastic sieve.
How are commercial banana chips made?
For domestic production and home cooking, they are made directly by deep-frying fresh sliced bananas. For commercial banana chips for the export market, the main method of production is through osmotic dehydration followed by deep frying at 375 °C (707 °F) in coconut oil for 1 minute.
How are banana chips preserved?
Chips made by drying have a longer shelf life (up to 6 months) as long as they are dried to a low moisture content and stored in a cool dry place. Bananas can also be dried whole or in long strips until they are leathery and chewy.
Which preservative is used in banana chips?
Preservatives: Sulphur dioxide, carbon dioxide, benzoic acid, ascorbic acid, and citric acid. Blanching : Consist of immersing of product in water at a temperature of 95°C for a variable period of time.
What are the materials used in banana chips?
Ingredients of Banana Chips4 green (unripe) plantains (sliced into thin rounds and washed), peeled.2 cups coconut oil.3 cups water.1 tsp turmeric.1 tbsp chili powder.to taste salt.Banana Chips Recipe | How to Make Banana Chip (Banana Wafers)
