How to Make Salted Banana Chips


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


  • 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


  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 (150-175 °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 stick 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.


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