How to make Banana Chips:

• Use unripe but matured bananas (saba variety).
• Peel by hand and immerse immediately in .05 percent sodium metabisulfite solution for 15 minutes.
• Cut the sulfited peeled bananas crosswise, about 1/8 inch thick, using a stainless steel knife.
• Soak again the sliced bananas in the same concentration of metabisulfite solution for one hour to prevent browning.
• Remove slices from the soaking medium and boil them in water for 30 seconds.
• Spread blanched slices in sinamay covered wooden frames and dry in the sun or in an oven at 70 °C for from 3 to 4 hours until the slices are dry with a minimum moisture level of from 3 to 5 percent.
• Fry in thick fat and sprinkle with fine salt.
• Anti-oxidants may be added to prevent rancidity when chips are to be stored for some time.