Baked green banana chips

Baked green banana chips are crunchy, salty and very hard to stop eating. You slice unripe bananas paper-thin, toss them with a spoon or two of oil and some salt, and bake them in the oven or air fryer until they're golden and crisp. No pan of hot oil, and far less washing up.

In Kerala, banana chips (kaya varuthathu or upperi) are a big deal. The classic ones are made from a variety called nendran and deep-fried in coconut oil, with salted turmeric water splashed into the pan as they cook. Those are brilliant, but they soak up a lot of oil. This lighter version uses about 1 1/2 tablespoons of oil for four bananas. The chips come out a little less rich and more like a crisp, with a slightly drier snap. Below the recipe you'll find how to slice them thin enough, the mistakes that make chips chewy, spice variations, and what green banana chips can and can't do for your health.

Why use green bananas for chips?

Ripe bananas are soft and sugary. They burn before they crisp, and they turn chewy rather than crunchy. Green bananas are firm and starchy, with very little sugar, so they slice cleanly, hold their shape, and dry out into a proper crisp, the same way a potato does. They also taste savoury, which is why salt, pepper and spices work so well on them.

How to choose and peel green bananas

Look for bananas that are fully green and hard when you press them. Any yellow means more sugar, and those chips will brown fast and go soft. Regular green bananas work well. Raw nendran bananas or green plantains from Indian or Caribbean grocers give bigger, sturdier chips.

Green banana skin sticks, and the sap stains your fingers and chopping board brown. Rub a little oil on your hands or wear gloves. Then:

1. Cut off both ends of the banana.
2. Slit the skin lengthways along one or two of the ridges, going just through the peel.
3. Push your thumb or a spoon under the edge and prise the skin off in strips.
4. Drop the peeled banana straight into a bowl of salted water so it doesn't turn grey.

Ingredient notes

• Green bananas: 4 medium ones (about 480 g peeled) make a big tray of chips, enough for four snack portions.
• Oil: coconut oil gives the most Kerala-like flavour. Melt it first. Olive, sunflower or rapeseed oil all work too.
• Salt: fine salt sticks better than flaky salt. Some goes in the soak and a little more goes on at the end.
• Turmeric: a pinch in the soaking water gives the chips that yellow colour you see in Kerala chips. It's optional.
• Spices: black pepper, chilli powder, smoked paprika or chaat masala. See the variations below.

Baked green banana chips

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Thin green banana slices baked or air-fried with a little oil and salt until crisp. A lighter take on Kerala-style chips.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Ingredients

For the soak

• 4 cups (about 1 litre) cold water
• 1 tsp salt
• 1/4 tsp ground turmeric (optional)

For the chips

• 4 medium green (unripe) bananas, about 480 g peeled
• 1 1/2 tbsp coconut oil (melted), olive oil or sunflower oil
• 1/2 tsp fine salt, plus a pinch to finish
• 1/4 tsp black pepper or chilli powder (optional)

Method

1. Mix the water, salt and turmeric in a large bowl.
2. Oil your hands or wear gloves. Cut the ends off the bananas, slit the skins lengthways and prise them off. Put each peeled banana into the salted water as you go.
3. Slice the bananas as thinly as you can, about 1 to 2 mm, using a mandoline (with the guard) or a very sharp knife. Cut straight across for coins, or on a long angle for bigger ovals. Return the slices to the water and leave them for 10 minutes.
4. Heat the oven to 400°F (200°C, or 180°C fan) and line two baking trays with baking paper. If you're using an air fryer, heat it to 350°F (180°C).
5. Drain the slices and dry them very well. Spread them on a clean tea towel or kitchen paper and press another towel on top. Wet slices steam and stay chewy.
6. Put the dry slices in a bowl, add the oil, salt and pepper or chilli, and toss with your hands until every slice has a thin, even coat.
7. Oven: lay the slices in a single layer, not touching. Bake for 10 to 12 minutes, turn them over, then bake for another 8 to 13 minutes until golden and crisp at the edges. Swap the trays halfway if your oven browns unevenly. Take out any thin chips that are done early.
8. Air fryer: add the slices in a loose single layer, working in batches. Cook for 10 to 14 minutes, shaking the basket every 3 to 4 minutes, until golden.
9. Tip the chips onto a rack or plate, sprinkle with a pinch more salt and let them cool completely. They crisp up more as they cool.

Thickness is everything. Slices thicker than about 2 mm stay chewy in the middle. If yours are uneven, sort them and give the thick ones a few extra minutes.

Watch the last 5 minutes. Chips go from golden to burnt quickly, and every oven and air fryer runs a little differently. Start checking early.

Approx. per serving (1 of 4): about 150 calories, made with 4 medium green bananas and 1 1/2 tbsp oil. Worked out from USDA values.

Recipe from turmaslim.com/recipes/green-banana-chips.html

Tips for crisp baked green banana chips

• Use a mandoline if you have one. Even slices cook at the same speed. Always use the hand guard; green banana is slippery.
• Soak, then dry properly. The salted soak seasons the slices and rinses off surface starch. Drying is the step that really decides how crisp they get.
• Don't crowd the tray. Overlapping slices steam. Use two trays, or bake in batches.
• Use paper or a mat. Thin slices stick to a bare tray and tear when you turn them.
• Let them cool before you judge. Chips feel slightly soft when hot. Give them 5 minutes. If they're still bendy, put them back in for 2 to 3 minutes.

Common mistakes

• Bananas that are starting to ripen. The sugar makes them brown too fast and stay chewy.
• Slicing too thick. Over 2 mm and you get leathery chips rather than crisp ones.
• Skipping the drying. Water on the slices stops them crisping and makes the oil slide off.
• Too much oil. It pools on the tray and makes the chips greasy. A thin coat is enough.
• Storing them warm. Steam gets trapped in the jar and softens the whole batch.

How they compare with Kerala banana chips

Both are snacks. The baked version is simply lower in fat and calories per handful.

Spice variations

• Salt and black pepper: the simplest and maybe the best. Add a good grind of pepper with the oil.
• Masala: 1/4 tsp chilli powder, 1/4 tsp ground cumin and a pinch of turmeric mixed into the oil.
• Chaat masala: sprinkle it over the hot chips with a squeeze of lime. Tangy and moreish.
• Smoky paprika: 1/2 tsp smoked paprika and a pinch of garlic powder.
• Curry leaf: bake a few fresh curry leaves on the tray for the last 3 to 4 minutes, then crumble them over.
• Lime and chilli: finish with finely grated lime zest and chilli flakes once out of the oven.

Add delicate seasonings like lime zest or chaat masala after cooking. Spices mixed into the oil can scorch if the chips stay in too long.

What to serve with green banana chips

Eat them on their own with tea, put them out with drinks, or serve them with a dip like plain yoghurt mixed with mint and a little salt. They're also good crunched over soups and dal. If you have more green bananas, try our raw banana fry for a spiced side, or a cooling green banana salad.

Are baked green banana chips healthy?

They're a better everyday choice than deep-fried chips, mostly because they use much less oil. Green banana is lower in sugar than ripe banana and fairly filling, and it gives you some fibre and potassium. For scale, a medium ripe banana is about 105 calories (USDA). Drying out the slices doesn't remove any calories, though; it just packs them into a smaller, crunchier handful, so a bowl goes further than you'd expect.

You may have read that green banana is rich in resistant starch. Raw green banana is, mainly a type called RS2. But baking at high heat reduces it, so these chips aren't a meaningful source. Think of them as a tasty, lighter snack rather than a health food. If resistant starch is what you're after, a cooled boiled green banana salad keeps a little more. Our green banana benefits guide explains what the research does and doesn't show.

Go easy on the salt if you're watching your sodium, and keep portions sensible, like any crisp.

Storage

Let the chips cool completely, then keep them in an airtight jar or tin at room temperature for 3 to 5 days. If they lose their crunch, spread them on a tray and heat at 350°F (180°C) for 3 to 5 minutes, then cool again. Don't refrigerate them; the damp air makes them soft.

Questions about this recipe

Why are my banana chips chewy and not crispy?

Usually the slices were too thick, still wet, or crowded on the tray. Slice them 1 to 2 mm thick, dry them well, spread them out, and let them cool fully before you taste. Return soft ones to the oven for a few minutes.

Can I make banana chips with ripe bananas?

You can, but they're a different snack: sweet, slower to dry and usually chewy. Ripe banana chips need a low oven for a long time. For crisp, savoury chips, use fully green bananas.

Do I have to soak the slices?

It's not essential, but it helps. The salted soak seasons the chips, rinses off surface starch and stops the slices turning grey. Ten minutes is enough.

Can I make green banana chips without oil?

Yes, but they come out drier and paler, and salt won't stick as well. A light mist of oil spray is a good middle ground if you want to cut back.

Which oil is best for banana chips?

Coconut oil gives the most traditional Kerala flavour. Sunflower or rapeseed oil are neutral, and olive oil works well with pepper and paprika.

How long do baked banana chips last?

About 3 to 5 days in an airtight container at room temperature. Re-crisp them in a hot oven for a few minutes if they soften.

General information only, not medical advice.