EntrePinoys Atbp.

SALTED BANANA CHIPS

Ingredients:

• 1 kg green matured banana
• (saba variety)
• 10 g salt (2 tsp.)
• 480 mL water (2 c)
• 3 L oil

Utensils/Supplies:

• knife (stainless)
• stove
• chopping board
• measuring spoons/cups
• banana slicer
• absorbent paper
• strainer/ladle
• carajay
• colander
• plastic sealer
• basin/mixing bowl
• thermometer (100 - 250oC)
• weighing scale

Packaging Materiaks : PE/PP bags

Procedure:

1. Prepare 2% salt solution (approx. 2 tsp. salt:2 c water).
2. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
3. Peel and slice thinly (0.05 - 1 mm) green, mature bananas crosswise and soak for 2 hours in the salt solution.
4. Drain and put the banana slices on wire-mesh container.
5. Heat cooking oil to high temperature (150°C - 175°C). Fry the slices with occasional stirring until light brown or when bubbling ceases.
6. Cool in trays lined with absorbent (or tissue) paper.
7. Sort out chips that sticked together.
8. If soaking of the slices in salt solution is omitted, you may dust the cooled fried chips with refined salt (1.5% by weight of final chips). Powdered salt may also be used.
9. Pack in polyethylene plastic bags or in plastic bottles for retail.
10. Seal and label.

SWEETENED BANANA CHIPS

Ingredients:

• 5 kg green matured banana (saba variety)
• 1 kg sugar (refined)
• 1 L water
• 6 L oil

Utensils/Supplies

• knife (stainless)
• stove
• chopping board
• absorbent paper
• banana slicer
• measuring cup
• strainer/ladle
• carajay
• colander
• plastic sealer
• basin/mixing bowl
• thermometer (100 - 250°C)
• weighing scale

Packaging Materiaks : PE/PP bags

Procedure:

1. Prepare 50% sugar solution. Mix 1 kg sugar in 1 L water until it dissolves. You may heat the solution to ease in dissolving and then cool. Set aside.
2. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
3. Peel and slice thinly (0.05 - 1 mm) green, mature bananas. Apply oil to the slicer to ease in slicing.
4. Wash sliced banana chips to prevent sticking during frying.
5. Put slices in wire mesh and fry in cooking oil at high temperature (150°C - 175°C) until light brown or when bubbling ceases (approximately 3 minutes). Remove from cooking oil (first fried).
6. Soak in sugar solution for 2-3 minutes and then drain.
7. Fry again the sweetened slices in cooking oil until golden brown or when bubbling slows.
8. Drain and cool in trays lined with absorbent paper.
9. Separate sticked chips.
10. Pack in large, clean glass bottles, large cans or PE plastic bags.

source: mis.dost.gov.ph

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