Banana chips are a popular snack made by slicing bananas thinly and either frying or drying them to achieve a crispy texture and natural sweetness. Produced in tropical regions, this delicious product is widely used for both individual consumption and in the food industry. As one of the world’s largest banana chips producers, the Philippines offers high-quality standards, making this healthy snack accessible worldwide. Banana chips cater to a broad customer base with varieties such as natural, honey-coated, or salted options.
Banana Chips
Banana chips are gaining popularity in the healthy snack market, with increasing global demand. By maintaining high-quality standards in production and export, we provide solutions tailored to international market needs.
Banana chips are a natural snack that is crispy, nutritious, and has a long shelf life, making it popular worldwide. The Philippines, Indonesia, Thailand, and India are among the leading producers of banana chips.
For high-quality banana chips production, selecting the right bananas, using appropriate processing methods, and maintaining hygienic production standards are essential.
Selection of Raw Materials
Typically, banana chips are made from Cardava (Saba) bananas or Nendran bananas, which have a high starch content and are firm enough for frying.
- Bananas are harvested before they fully ripen, usually when they are slightly green or yellowish. This helps maintain the shape of the slices.
Preparation & Slicing
- Bananas are peeled and sliced into thin pieces, usually 2-5 mm thick.
- Slicing can be done manually or with industrial slicing machines.
- To prevent oxidation and browning, banana slices are sometimes soaked in salted or lemon water.
Drying or Frying Process
Banana chips can be produced using two main methods:
A) Frying Method
- Bananas are fried at 170-180°C using coconut oil, palm oil, or sunflower oil.
- Excess oil is drained using a strainer or paper towels.
- For extra crispiness, a second round of low-temperature frying may be applied.
B) Drying Method (Oven or Sun Drying)
- Oven Drying: Banana slices are baked at 50-60°C for several hours.
- Sun Drying: A traditional method where banana slices are dried under sunlight for a natural process.
Flavoring & Coating (Optional)
Various treatments can be applied to create different flavors:
- Honey-Coated: Banana chips are dipped in honey or sugar syrup for a mildly sweet taste.
- Salted or Spiced: Some varieties are lightly salted or coated with cinnamon and spices for a unique flavor.
Cooling & Packaging
- Once fully cooled, banana chips are packed in airtight containers or vacuum-sealed bags.
- To extend shelf life, moisture absorbers may be included in the packaging.
Quality Classification
| Quality Grade | Characteristics |
| Extra Quality | The highest quality in terms of color, taste, and texture; contains flawless slices. |
| Grade A (1st Class) | Minor shape variations may exist, but this is the most commercially preferred quality. |
| Grade B (2nd Class) | Differences in color and shape are possible, making it a more economical option. |
| Industrial Grade | Used mainly for powder, puree, or flour production; appearance is not a priority. |
Banana Chips Export Varieties
Banana chips for export are categorized based on processing methods and ingredients:
- Dried Banana Chips: Naturally dried at low temperatures without oil, preserving their natural sweetness.
- Fried Banana Chips: Crispy texture achieved by frying in coconut or palm oil.
- Honey-Coated Banana Chips: Coated with honey for a slightly sweet flavor.
- Salted Banana Chips: Lightly salted or spiced, ideal as a savory snack.