Thai Fried Banana Chips Recipe
This Thai fried banana chips recipe makes crispy, golden snacks that are super addictive. Each chip is sweet and crunchy, making them perfect for snacking, sharing, or as a fried fruit dessert.
Bananas are a favorite in Thailand because they can be used in lots of different ways. You can find Thai fried bananas at street food markets, or you can try banana desserts like khao tom mud. I prefer making this sweet banana snack at home because it’s tastiest when it’s fresh and crispy.
What is fried banana chips
Fried banana chips are thin slices of banana that are deep-fried until they’re crispy and golden. They’re often coated in sugar to add sweetness and can be enjoyed as a snack or dessert.
Thai banana chips
These crispy banana snacks are so easy to make, and you’ll love how crunchy they are. I like to give them a sugarcoating to make them sweet and even more delicious.
You can enjoy Thai banana chips as a sweet end to a meal or as a crunchy snack. Whether it’s a movie night, car trip, or just a solo treat, they’re delicious any time of the day.
Best bananas for frying
For this fried banana recipe, I highly recommend using Thai bananas, specifically the “kluay nam wa” variety. This is the type that’s commonly used by street vendors across Thailand. They’re known for their natural sweetness and a firm texture that’s great for deep-frying.
You’ll find them at most Asian grocery stores and Asian markets. If you can’t find them, you can try using firm, unripe plantains. No matter what kind you use, the trick to getting that perfect crunch in your fried bananas is to use green, unripe bananas.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
Frying ingredients
- Bananas – Opt for unripe Thai bananas and slice them thin to ensure that each chip is perfectly crispy.
- Lime – A crucial step involves soaking the banana slices in a mix of water and fresh lime juice before frying. This technique prevents the bananas from browning during frying.
- Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.
- Pandan leaves (optional) – Adding pandan leaves will add an aromatic flavor to the sweet banana chips.
Sugar-coating ingredients
- Water – For creating a sugar syrup.
- Sugar – After frying, the banana chips are tossed in sugar syrup, creating a sugary crust that’s irresistible.
How to make fried banana chips
Frying banana chips
Step 1: Fill a bowl with water (enough to soak the bananas) and squeeze in fresh lime juice, add lime peels, then add the peeled bananas. Let the bananas sit in the water for 3 minutes. This will prevent them from browning and help maintain their fresh color during frying.
Step 2: Slice the bananas into really thin, uniform slices.
Step 3: Warm up oil in a frying pan or deep-fryer to 350°F (about 175°C). Toss in the optional pandan leaves to make it smell nice. Fry the banana slices by putting them in one at a time so they don’t stick together. After frying, take them out using a strainer and let them drain on paper towels.
Sugar-coating
Step 4: Combine water and sugar in a pan over medium heat.
Step 5: Stir until the sugar syrup thickens.
Step 6: Turn off the heat and add fried banana slices to the syrup. Stir and lift them with a spatula until sugar crystals form. Let the coated chips cool before serving.
Kitchen tools
- Cutting board and a sharp knife or a mandoline slicer
- Kitchen gloves for handling unripe bananas
- Paper towels for draining excess oil
- Heavy bottomed pan or deep fryer
Tips for frying bananas
- Choose green bananas because they fry up crunchier.
- Cut the bananas really thin to make them crispy.
- Before frying bananas, heat the oil well. To check if it’s ready, put in one banana slice and see if it fries nicely.
- Put in banana slices one by one so they don’t stick together.
- Fry them until they’re really crispy; it’s better to fry them a bit more than not enough.
- And if you don’t want sticky hands from cutting unripe bananas, wearing gloves is recommended.
Serving suggestions
It’s best to serve crispy banana chips straight out of the fryer. You can serve them on their own, pair them with a scoop of vanilla ice cream, or drizzle honey on top for extra flavor. They’re versatile, so feel free to experiment.
Storing
Store your leftovers in an airtight container once they’ve cooled down completely. Avoid refrigeration, as it can make the chips soggy.
Related Thai recipes
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Thai Fried Banana Chips Recipe
Ingredients
FRYING INGREDIENTS
- 15 bananas see notes
- 1 lime
- 1 pandan leaf optional, roughly chopped
- oil for frying
SUGAR-COATING INGREDIENTS
- 5.3 ounces white sugar
- 3.4 fluid ounces water
Instructions
DEEP-FRYING BANANAS STEPS
- Begin by mixing lime juice and peels in a large bowl of water to prevent banana browning and release their natural ‘juice’.
- Peel the bananas and soak them in this mixture.
- After soaking for 3 minutes, thinly slice the bananas.
- Heat oil in a wok or skillet, adding pandan leaves for aroma. Fry the banana slices, adding them to the pan one by one to prevent sticking. Drain using a colander or transfer to kitchen towels.
SUGAR COATING STEPS
- In a pan over medium heat, combine water and sugar.
- Stir until the sugar syrup thickens.
- Turn off the heat, adding fried banana slices to the syrup. Stir and lift them with a spatula until sugar crystals form. Let the coated chips cool before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
- Bananas: The best bananas for deep-frying are 'klauy nam wa', a Thai banana variety. If you're having trouble finding them, try using firm, unripe plantains. It's important to use unripe bananas.
