Banana chip

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Banana chips
Dried banana chips
Dried banana chips
Nutritional value per 100g
Energy 2,170 kJ (520 kcal)
58.40g
Sugars 35.34g
Dietary fiber 7.7g
33.60g
Saturated 28.970g
Monounsaturated 1.950g
Polyunsaturated 0.630g
2.30g
Vitamins Quantity
%DV
Vitamin A equiv.
1%
4 μg
Vitamin A 83 IU
Thiamine (B1)
7%
0.085 mg
Riboflavin (B2)
1%
0.017 mg
Niacin (B3)
5%
0.710 mg
Vitamin B6
20%
0.260 mg
Folate (B9)
4%
14 μg
Vitamin B12
0%
0.00 μg
Vitamin C
8%
6.3 mg
Vitamin E
2%
0.24 mg
Vitamin K
1%
1.3 μg
Minerals Quantity
%DV
Calcium
2%
18 mg
Copper
10%
0.205 mg
Iron
10%
1.25 mg
Magnesium
21%
76 mg
Phosphorus
8%
56 mg
Potassium
11%
536 mg
Sodium
0%
6 mg
Zinc
8%
0.75 mg
Other constituents Quantity
Water 4.3 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Banana chips are dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste.[1]

Jaggery chips

Banana chips are similar to chifle, usually made from firmer, starchier fruit varieties of the genus Musa commercially called plantains or "cooking bananas".

Fried[edit]

Banana chips being prepared by deep frying

Fried banana chips are usually produced from under-ripe banana slices deep-fried in sunflower oil or coconut oil. These chips are dry (like potato chips), contain about 4% water (table), and can be salted, spiced, sugar coated or jaggery coated. Sometimes banana flavoring is added. If ripe bananas are used, they come out oily. They are used for desserts, not for dry chips.

Dried[edit]

Some varieties of banana chips can be produced using only food dehydration. Banana slices that are only dehydrated are not dark yellow and crunchy, but rather are brown, leathery and chewy. They are very sweet and have an intense banana flavor. These are ideally made from bananas that are fully ripe. Another kind is made by baking in an oven, although this process may not result in the same intense banana flavor.

Nutrition[edit]

Fried banana chips are 4% water, 58% carbohydrates, 34% fat, and 2% protein. In a 100 gram reference amount, fried banana chips supply 519 calories and are a rich source (20% or more the Daily Value, DV) of magnesium (21% DV) and vitamin B6 (20% DV), with moderate amounts of iron, copper, and potassium (10% to 11% DV) (table). Other micronutrients are in negligible amounts.

Uses and variations[edit]

India[edit]

Fried plantain chips, known as nenthra-kaaya oopperi or upperi in Kerala, are fried in coconut oil.[2] Both ripe and unripe plantains are used for this type of chip preparation. The chips may be coated with masala or jaggery to form spicy and sweet variations. Plain banana and plantain chips are called pachkkaya varuthathu and kaya upperi, respectively; sweet jaggery-banana chips are called sharkara upperi. It is an integral part of the traditional Kerala meal called sadya served during weddings and festivals, such as Onam.

Indonesia[edit]

Banana is a native plant of Maritime Southeast Asia and the people of the archipelago has developed many uses of it for ages, including as a snack. In Indonesia, banana chip is called kripik pisang, and is considered as a variant of crispy kripik (traditional chip or crisp). Kripik pisang is a popular crispy snack and can be commonly found in Indonesia, although it seems to be more prevalent in Java and Sumatra.

Usually unripe green bananas are thinly sliced, soaked in lime and salt water solution, and being deep fried as chips.[3] Unripe banana is well suited for deep frying due to its low content of water and sugar, while having high starch content. Pisang goreng is another fried banana snack, although it is not thinly sliced and serves as a sweet hot snack.

Latin America[edit]

The chips are often part of muesli and nut mixes. Other chips, such as patacones, are salty. Similar chips called chifle are made from plantains, the family of fruit that bananas come from. In tropical Latin American cultures, all bananas are considered plantains, but not all plantains are bananas. These deep-fried plantain chips are also quite popular in the southeastern part of Mexico, especially in the state of Tabasco.

Gallery[edit]

See also[edit]

References[edit]

  1. ^ Food processing, EPa. "How to Make Sweet and Salted Banana Chips". Retrieved 16 May 2012. 
  2. ^ "Banana Chips from Kerala, india". The Hindu. Retrieved 2013-04-13. 
  3. ^ "banana chips (keripik pisang)". Indonesian original recipe.