Diabetes Type 2 Support Group

Banana chips generally do not have added sugar, but are usually deep fat fried. And since they are dried banana, they are a concentrated sugar, so go easy on them. I wouldn't eat more than half a banana's worth at a time because of the fat. What am I saying, I'd prob'ly eat the whole bag. But that's not the right thing to do.

DEEP FAT FRIED???

since there isn't nutritional info on the package, it's impossible to say how they were made and/or what's in there... besides the banana. Regardless... if you think you'll have the whole bag once you start, skip them.

I thought that Banana chips were dehydrated? I had no idea they deep fried them.

The only recipe I could find and it is fried banana.
Crispy Banana Chips
2 raw bananas
1/2 teaspoon amchoor powder (Finely powdered dry raw mangoes)
salt and black pepper
oil (for frying)
Peel the bananas and cut into thin slices.
Heat oil and fry chips till golden in colour.
Sprinkle amchoor, salt and pepper and serve.

oh yum - first time on this site and I saw something about bananas which I absolutely love - and feel they are good for me..:)

however, it seems these are not so good..:( !!!! ohhh dear, the things people with diabetes have to let go of...!

Cathrynn...
You dn't have to let go of them. Just have them in moderation. I can eat almost anything i want as long as it's in moderation and coupled with good choices the rest of the day. Moderation is the key for diabetics.

UNLESS YOU MAKE YOUR OWN BANANA CHIPS THIS IS WHAT I HAVE FOUND....

Banana chips are deep-fried and/or dried slices of banana, covered with sugar or honey. The chips are crispy and have a sweet taste. Variants of banana chips may be covered with chocolate salt instead.


[edit] Fried
Usually, the chips are produced from underripe bananas, of which slices are deep-fried in oil, which are then dried, and to which preservatives may be added. These varieties of chips can be very oily, due to the deep-frying process.

Another form of fried banana chips, usually made in Kerala (India) and known locally as 'upperi', is fried in coconut oil. Both ripe and unripe bananas are used for this variant. Sometimes they are coated with masala or jaggery to form both spicy and sweet variants. It is an integral part of the traditional Kerala meal called sadhya had during weddings and traditional festivals such as Onam.

To avoid confusion, it may help to understand the difference between banana and plantain. In Kerala, contrary to commonly accepted definitions, plantains are the small sweet fruits and bananas are the large fruits. So in Kerala, unripe bananas (the large fruits) are used to make salted and sweet chips. Partially ripe plantains (the smaller sweeter fruits) are also fried into chips.

The most popular banana chips in the state of Kerala are made in Kozhikode (Calicut Chips), which is also well known for its halwa.

Garden - a food/snacks company sells packed Yellow Banana chips which are very popular.


[edit] Dried
However, some healthier varieties of banana chips can be produced using only food dehydration. Banana slices that are only dehydrated are light brown and leathery. They are very sweet and have an intense banana flavor. They are ideally made from bananas that are fully ripe. Some are made from putting them in the oven and baking them, although there is question to whether there is the same intense banana flavor.


[edit] Uses and variations
The chips are often part of muesli and nut mixes.

Other chips, like for example the patacónes (singular: patacón), are salty.

Similar chips can also be made from plantains, which are starchier varieties of bananas.


The best way to have banana chips is if they are made by YOU.

Hope that was helpful.

A pretty good recipe:

Bananas -- Dried

Vary the flavor of dried bananas before drying them by sprinkling them with flavored gelatin powder or dipping them in lemon juice or a lemon juice and honey mixture. After dipping, they may be rolled in chopped nuts, sesame seeds or shredded coconut. Bananas should be solid yellow or slightly brown flecked with no green on the peel. Avoid bruised or over-ripe bananas. Bananas which are slightly brown flecked will have the sweetest, most pronounced flavor when dried. Peel and slice bananas ¼” to ” thick crosswise or lengthwise. Dry at 150F for one to two hours, then at 130F until dry.

The drying can be done in a regular oven, but I prefer to use a food dehydrator because it (a) it uses less electricity or gas, and (b) it doesn't heat the house up near as much which is especially important during warm summer days.

they are dehydrated. Banana's have the highest level of natural sugar thatn any fruit. So those should be limited