Banana chip#India

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{{Infobox food

| name = Banana chip

| image = File:Chips de bananes de São Tomé-et-Príncipe.jpg

| caption =

| alternate_name = Banana Crisp (British English)

| country =

| type = Crisps

| course = Deep-fried snack, side dish

| served = Room temperature

}}

{{Infobox nutritional value

| name = Banana chips

| image = File:Banana chips from the Philippines made with Saba bananas 01.jpg

| image_alt = Banana chips from the Philippines

| caption = Banana chips from the Philippines

| serving_size = 100g

| kJ = 2170

| water = 4.3 g

| carbs = 58.40g

| sugars = 35.34g

| fiber = 7.7g

| fat = 33.60g

| satfat = 28.970g

| monofat = 1.950g

| polyfat = 0.630g

| protein = 2.30g

| vitA_ug = 4

| vitA_iu = 83

| thiamin_mg = 0.085

| riboflavin_mg = 0.017

| niacin_mg = 0.710

| vitB6_mg = 0.260

| folate_ug = 14

| vitC_mg = 6.3

| vitE_mg = 0.24

| vitK_ug = 1.3

| calcium_mg = 18

| iron_mg = 1.25

| magnesium_mg = 76

| phosphorus_mg = 56

| potassium_mg = 536

| sodium_mg = 6

| zinc_mg = 0.75

| copper_mg = 0.205

| source_usda = 1

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102628/nutrients Link to USDA Database entry]

}}

A banana chip (sometimes called banana crisp) is a deep-fried or dried, generally crispy slice of banana. It is usually made from firmer, starchier banana varieties ("cooking bananas" or plantains) like the saba and Nendran cultivars. It can be sweet or savory and can be covered with sugar, honey, salt, or various spices.{{Cite web |last=mis.dost.gov.ph |title=How to Make Sweet and Salted Banana Chips |url=http://www.mixph.com/2006/09/how-to-make-sweet-and-salted-banana-chips.html |archive-url=https://web.archive.org/web/20111228190442/http://www.mixph.com/2006/09/how-to-make-sweet-and-salted-banana-chips.html |archive-date=28 December 2011 |access-date=16 May 2012 |website=EntrePinoys Atbp.}}

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, Indonesia and Malaysia.{{Cite book |last1=Robinson |first1=John Charles |title=Bananas and Plantains |last2=Galán Saúco |first2=Víctor |date=2010 |publisher=CABI |isbn=978-1-84593-738-6 |page=16}}{{Cite book |last1=Molina |first1=A. |title=Bananas and Food Security / Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire |last2=Valmayor |first2=R. V. |date=1999 |publisher=Bioversity International |editor-last=Picq |editor-first=C. |page=434 |chapter=Banana Production Systems in Southeast Asia |editor-last2=Fouré |editor-first2=E. |editor-last3=Frison |editor-first3=E. A.}}

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 it 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.{{Cite book |title=Banana Breeding: Progress and Challenges |date=2011 |publisher=CRC Press |isbn=978-1-4398-0018-8 |editor-last=Pillay |editor-first=Michael |page=273 |editor-last2=Tenkouano |editor-first2=Abdou}} 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 {{convert|375|°F|°C|abbr=on}} in coconut oil for 1 minute. The resulting chips are distinctively light-colored.{{Cite book |last=Po |first=Lillian G. |title=Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables |date=2007 |publisher=John Wiley and Sons |isbn=978-0-470-04964-8 |editor-last=Hui |editor-first=Y. H. |page=825 |chapter=Major Tropical Fruits and Products: Banana, Mango, and Pineapple}}{{Cite book |last1=Dela Cruz |first1=F. S. Jr. |url=https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Farmer_s_handbook_on_introduced_and_local_banana_cultivars_in_the_Philippines_1376.pdf |title=Farmers' Handbook on Introduced and Local Banana Cultivars in the Philippines |last2=Gueco |first2=L. S. |last3=Damasco |first3=O. P. |last4=Huelgas |first4=V. C. |last5=Dela Cueva |first5=F. M. |last6=Dizon |first6=T. O. |last7=Sison |first7=M. L. J. |last8=Banasihan |first8=I. G. |last9=Sinohin |first9=V. O. |publisher=Bioversity International |date=2008 |isbn=978-971-91751-8-6 |name-list-style=amp |last10=Molina |first10=A. B. Jr.}}

=India=

Fried plantain chips, known as {{lang|ml|nenthra-kaaya oopperi}} or {{lang|ml|vazhaykka upperi}} or {{lang|ml|upperi}} in Kerala, are fried in coconut oil.{{Cite news |last=Ignatius Pereira |date=April 13, 2013 |title=Banana Chips from Kerala, India |work=The Hindu |url=http://www.thehindu.com/features/magazine/the-taste-of-kerala/article4605855.ece |access-date=2013-04-13}} 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 {{lang|ml|pachkkaya varuthathu}} and {{lang|ml|kaya upperi}}, respectively; sweet jaggery-banana chips are called {{lang|ml|sharkara upperi}} or {{lang|ml|sharkkara varatty}}. {{lang|ml|Sharkara varatty}} is more expensive than {{lang|ml|upperi}}. It is an integral part of the traditional Kerala meal called {{lang|ml|sadya}} served during weddings and festivals, such as Onam.

=Indonesia=

File:Keripik pisang Lampung.JPG pisang (banana chips)]]

Bananas are native plants of Maritime Southeast Asia, and the people of the archipelago have developed many uses for them for ages, including as a snack. In Indonesia, a 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.{{cite web |title=Kenikmatan Dalam Kesederhanaan Pisang Goreng Mulut Bebek |url=https://indonesiakaya.com/pustaka-indonesia/kenikmatan-dalam-kesederhanaan-pisang-goreng-mulut-bebek/ |website=indonesiakaya.com |access-date=21 April 2022 |language=Indonesian}} In Lampung, banana chips is combined with chocolate powder called kripik pisang coklat.{{cite web |last1=Mandasari |first1=Rizky |title=Cara Membuat Keripik Pisang Coklat Khas Lampung |url=https://www.liputan6.com/lifestyle/read/3675319/cara-membuat-keripik-pisang-coklat-khas-lampung-renyah-dan-enak-ala-rumahan |website=liputan6.com |date=25 October 2018 |access-date=21 April 2022 |language=Indonesian}}

Usually, unripe green bananas are thinly sliced, soaked in a lime and salt water solution, and deep-fried as chips.{{Cite web |title=Banana Chips (Keripik Pisang) |url=http://indonesiaoriginalrecipes.blogspot.co.id/2013/11/banana-chips-keripik-pisang.html |website=Indonesian Original Recipe}} 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.