Thai Fried Banana Chips Recipe -

Thai Fried Banana Chips Recipe

The secret to addictive Thai fried banana chips is all in the "sugar magic" step. Learn how to get that beautiful frosted crust at home.

Prep Time 20

Cook Time 30

Total Time 50

Cuisine Asian, Thai

Course Dessert, Snack

Serving Size people

Soak the bananas: Prepare a bowl of water, squeeze in the juice of one lime, and drop the peels directly into the water. Submerge the peeled bananas for 3 minutes.
Slice the bananas: Using a vegetable peeler or mandoline, slice the bananas into long, paper-thin ribbons. Aim for uniform thickness.
Deep-fry the bananas: Heat neutral oil in a heavy-bottomed pan to 175°C (350°F). If using pandan leaves, add them now to infuse the oil. Carefully drop the banana strips into the oil one by one to prevent clumping. Fry until they reach a deep golden brown and feel rigid. Remove with a strainer and drain.
Prepare the syrup: In a clean, wide pan over medium heat, combine the sugar and water. Stir continuously until the sugar dissolves and the liquid begins to thicken with heavy bubbles.
Sugar-coat the bananas: Turn off the heat and add the fried banana strips to the pan. Use a spatula to gently toss and lift the chips, ensuring every surface is coated. As the temperature drops, the syrup will transform from a clear liquid into a white, frosted sugar crust.
Cool: Spread the coated chips out in a single layer to cool completely. They will continue to crisp up as they reach room temperature.

Use the nutrition card in this recipe as a guideline.
Bananas: For the most authentic result, look for the unripe Thai kluay nam wa variety (at Asian supermarkets). Their high starch content is what creates that signature starchy-sweet snap.
The best substitute: If kluay nam wa are unavailable, firm green plantains are your best alternative. They share a similar starch profile and hold their shape beautifully under high heat.