Baked Raw Banana Chips
Crispy oven-baked raw banana chips from green plantains with a cold-water soak, light oil, and salt. Vegan and gluten-free tea-time snack.
Equipment
- Mandoline or sharp knife
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
Chips
- 3 firm raw bananas / green plantains (kaccha kela or nendran) about 700 to 800 g with peel
- 1 1/2-2 tablespoons coconut oil or neutral oil melted
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper optional
Optional masala
- 1/4 teaspoon turmeric (haldi) optional, with chili style
- 1/2-3/4 teaspoon red chili powder optional, with turmeric style
- 1/2 teaspoon chaat masala optional, add after baking while chips are hot
For the soak
- cold water enough to cover the slices
- 1/2 teaspoon salt optional, in soak water
- lemon juice optional, a few drops in soak water
Instructions
Prep and soak
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment.
- Peel the raw bananas. Trim the ends. Slice into thin, even rounds about 2 mm thick. Keep thickness consistent so the tray finishes together.
- Drop the slices into a bowl of cold water as you cut. Soak 10 to 15 minutes. This helps reduce browning and washes off some surface starch.
- Drain well. Spread on a towel and pat until thoroughly dry. Moisture is the enemy of crisp chips.
Season
- Add the dry slices to a large bowl. Drizzle with oil. Sprinkle salt and black pepper. Add turmeric and chili if using. Toss gently with your hands until every slice looks lightly coated, not greasy.
- Arrange in a single layer on the parchment. Do not overlap. Use a second tray if needed. Crowding steams the chips.
Bake and cool
- Bake 12 to 15 minutes. Flip each chip with a spatula. Rotate the tray if your oven has hot spots.
- Bake another 10 to 18 minutes, watching closely after the 25-minute mark. Done chips feel firm and look pale gold at the edges. Soft centers need a few more minutes; dark brown edges mean pull them early.
- Leave the chips on the tray to cool completely. They crisp as they cool. Taste and finish with a pinch more salt or chaat masala while still warm if you like.
- Store only after they are fully cool and crisp.
Notes
Shopping tip: Choose green, hard plantains with no yellow soft spots. Soft fruit will bake chewy, not snappy.
Oil amount: Start with 1 1/2 tablespoons for 3 plantains. Extra oil makes the chips heavier and can leave soft spots.
Mistake + fix: If a few chips finish early (usually the thinner edge pieces), lift them off and return the rest. Ovens are uneven; picking early is better than burning the whole tray.
Air fryer: Work in batches at 180°C (350°F) for 10 to 14 minutes, shaking once. Keep a single layer.
Storage: Cool completely, then airtight at room temperature up to 4 to 5 days. If they soften, re-crisp on a tray at 160°C (320°F) for 4 to 6 minutes and cool again.
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