Banana chip
Alternative namesBanana Crisp (British English)
TypeCrisps
CourseDeep-fried snack, side dish
Serving temperatureRoom temperature
Banana chips
Banana chips from the Philippines
Banana chips from the Philippines
Nutritional value per 100g
Energy2,170 kJ (520 kcal)
58.40g
Sugars35.34g
Dietary fiber7.7g
33.60g
Saturated28.970g
Monounsaturated1.950g
Polyunsaturated0.630g
2.30g
VitaminsQuantity
%DV†
Vitamin A equiv.
1%
4 μg
Vitamin A83 IU
Thiamine (B1)
7%
0.085 mg
Riboflavin (B2)
1%
0.017 mg
Niacin (B3)
5%
0.710 mg
Vitamin B6
20%
0.260 mg
Folate (B9)
4%
14 μg
Vitamin C
8%
6.3 mg
Vitamin E
2%
0.24 mg
Vitamin K
1%
1.3 μg
MineralsQuantity
%DV†
Calcium
2%
18 mg
Copper
10%
0.205 mg
Iron
10%
1.25 mg
Magnesium
21%
76 mg
Phosphorus
8%
56 mg
Potassium
11%
536 mg
Sodium
0%
6 mg
Zinc
8%
0.75 mg
Other constituentsQuantity
Water4.3 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Banana chips (sometimes called banana crisps[1]) are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties ("cooking bananas" or plantains) like the Saba and Nendran cultivars. They can be sweet or savory and can be covered with sugar, honey, salt, or various spices.[2][3]

Banana chips are the only processed banana product with significant international trade. The main exporter of banana chips worldwide is the Philippines. Export markets for banana chips are also established in Thailand and Indonesia.[4][5]

Fried

Fried banana chips are usually produced from under-ripe banana slices deep-fried in sunflower oil or coconut oil. These chips are dry (like potato chips), contain about 4% water (table), and can be salted, spiced, sugar-coated, or jaggery-coated. Sometimes banana flavoring is added. If ripe dessert bananas are used, they come out soggy. They are used for desserts, not for dry chips.

Dried

Some varieties of banana chips can be produced using only food dehydration. Banana slices that are only dehydrated are not dark yellow and crunchy but rather are brown, leathery, and chewy. They are very sweet and have an intense banana flavor. These are ideally made from fully ripe bananas. Another kind is made by baking in an oven, although this process may not result in the same intense banana flavor.

Nutrition

Dried banana chips are 4% water, 58% carbohydrates, 34% fat, and 2% protein. In a 100-gram reference amount, dried banana chips supply 520 calories and are a rich source (20% or more of the Daily Value, DV) of magnesium (21% DV) and vitamin B6 (20% DV), with moderate amounts of iron, copper, and potassium (10% to 11% DV) (table). Other micronutrients are in negligible amounts of the Daily Value (see nutrition table).

Uses and variations

Philippines

The Philippines is, by far, the main exporter of banana chips worldwide. It exports large quantities to more than 30 countries, including the United States, Canada, the European Union, Japan, Australia, South Korea, China, and Russia. The annual revenue for banana chip exports in the Philippines was approximately $35 million in 2009.[5][4][3] There are many variants of banana chips in the Philippines, from traditional dishes like pinasugbo to modern versions coated in cheese powder. Banana chips in the Philippines are made predominantly from saba or cardava bananas, with the latter preferred for commercial banana chips due to their larger sizes. 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 °F (191 °C) in coconut oil for 1 minute. The resulting chips are distinctively light-colored.[3][6][7]

India

Fried plantain chips, known as nenthra-kaaya oopperi or vazhaykka upperi or upperi in Kerala, are fried in coconut oil.[8] Both ripe and unripe plantains are used for this type of chip preparation. The chips may be coated with masala or jaggery to form spicy and sweet variations. Plain banana and plantain chips are called pachkkaya varuthathu and kaya upperi, respectively; sweet jaggery-banana chips are called sharkara upperi or sharkkara varatty. Sharkara varatty is more expensive than upperi. It is an integral part of the traditional Kerala meal called sadya served during weddings and festivals, such as Onam.

Indonesia

Indonesian kripik pisang (banana chips)

Banana is a native plant of Maritime Southeast Asia and the people of the archipelago have developed many uses of it for ages, including as a snack. In Indonesia, banana chip is called kripik pisang, and is considered a variant of crispy kripik (traditional chip or crisp). Kripik pisang is a popular crispy snack and can be commonly found in Indonesia, although it seems to be more prevalent in Java and Sumatra. In North Maluku, popular with pisang mulu bebek is a duck mouth-shaped banana chip. It is served with sambal, fried peanut, and fried anchovy.[9] In Lampung, banana chips is combined with chocolate powder called kripik pisang coklat.[10]

Usually unripe green bananas are thinly sliced, soaked in lime and salt water solution, and deep fried as chips.[11] Unripe banana is well suited for deep frying due to its low content of water and sugar while having high starch content. Pisang goreng is another fried banana snack, although it is not thinly sliced and serves as a sweet hot snack.

Americas

The chips are often part of muesli and nut mixes. Other chips, such as patacones, are salty. Similar chips called chifle are made from plantains, the family of fruit that bananas come from. In tropical American cultures, all bananas are considered plantains, but not all plantains are bananas. These deep-fried plantain chips are also quite popular in the southeastern part of Mexico, especially in the state of Tabasco.

See also

References

  1. ↑ Soorianathasundaram, K.; Narayana, C.K.; Paliyath, G. (2016). "Bananas and Plantains". Encyclopedia of Food and Health. Elsevier. pp. 320–327. doi:10.1016/B978-0-12-384947-2.00054-4. ISBN 978-0-12-384953-3.
  2. ↑ mis.dost.gov.ph. "How to Make Sweet and Salted Banana Chips". EntrePinoys Atbp. Archived from the original on 28 December 2011. Retrieved 16 May 2012.
  3. 1 2 3 Pillay, Michael; Tenkouano, Abdou, eds. (2011). Banana Breeding: Progress and Challenges. CRC Press. p. 273. ISBN 978-1-4398-0018-8.
  4. 1 2 Robinson, John Charles; Galán Saúco, Víctor (2010). Bananas and Plantains. CABI. p. 16. ISBN 978-1-84593-738-6.
  5. 1 2 Molina, A.; Valmayor, R. V. (1999). "Banana Production Systems in Southeast Asia". In Picq, C.; Fouré, E.; Frison, E. A. (eds.). Bananas and Food Security / Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire. Bioversity International. p. 434.
  6. ↑ Po, Lillian G. (2007). "Major Tropical Fruits and Products: Banana, Mango, and Pineapple". In Hui, Y. H. (ed.). Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables. John Wiley and Sons. p. 825. ISBN 978-0-470-04964-8.
  7. ↑ Dela Cruz, F. S. Jr.; Gueco, L. S.; Damasco, O. P.; Huelgas, V. C.; Dela Cueva, F. M.; Dizon, T. O.; Sison, M. L. J.; Banasihan, I. G.; Sinohin, V. O. & Molina, A. B. Jr. (2008). Farmers' Handbook on Introduced and Local Banana Cultivars in the Philippines (PDF). Bioversity International. ISBN 978-971-91751-8-6.
  8. ↑ Ignatius Pereira (April 13, 2013). "Banana Chips from Kerala, India". The Hindu. Retrieved 2013-04-13.
  9. ↑ "Kenikmatan Dalam Kesederhanaan Pisang Goreng Mulut Bebek". indonesiakaya.com (in Indonesian). Retrieved 21 April 2022.
  10. ↑ Mandasari, Rizky (25 October 2018). "Cara Membuat Keripik Pisang Coklat Khas Lampung". liputan6.com (in Indonesian). Retrieved 21 April 2022.
  11. ↑ "Banana Chips (Keripik Pisang)". Indonesian Original Recipe.
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