Banana chips are a crispy and popular snack made from fresh bananas through slicing and frying. Frying is the most crucial step in the entire production process. So, how long to fry banana chips? What are the requirements for the frying temperature?
Generally, banana chips are fried for about 2-4 minutes.
When the oil temperature is maintained at 160-180℃, thin banana chips will fry until golden brown in about 2 minutes.
If the banana chips are thicker, the frying time may need to be extended to 3-4 minutes.
The specific frying time mainly depends on the thickness of the banana chips, their moisture content, and the stability of the oil temperature. For example, thicker banana chips evaporate moisture more slowly, requiring a longer frying time; while riper bananas with higher sugar content brown too quickly, requiring a slightly lower oil temperature to prevent burning.
Factors affecting frying time:
Banana chip thickness: The thicker the banana chips, the longer the frying time; it is recommended to keep them between 1.5 and 2 mm for a crispy texture.
Oil temperature stability: Too high an oil temperature will cause the banana chips to be burnt on the outside and soft on the inside, while too low an oil temperature will result in excessive oil absorption and a greasy texture.
Fryer performance: Continuous fryers maintain a constant oil temperature, resulting in more consistent product quality; traditional pot frying is prone to temperature fluctuations, which in turn leads to variations in frying time.
Precautions for fry banana chips:
To ensure crispy banana chips with low oil content, pay attention to the following points when deep-frying:
Control the oil temperature between 160-180℃. Too high a temperature will cause them to burn, while too low a temperature will result in uneven crispness.
Slice the bananas evenly with consistent thickness to ensure even heating and uniform color.
Stir them frequently during frying to prevent sticking.
After frying, remove excess oil to make the banana chips even crispier.