Thin slices of firm banana fried until crisp, sometimes sweetened. Sold bagged in groceries and by vendors — the sweeter cousin of the plantain chip.
Banana chips fill the snack aisle of African and Caribbean groceries and ride along in lunchboxes as a 'healthy-seeming' option that often is not. They are a useful teaching food for reading a label, since the gap between baked-unsweetened and fried-sweetened is enormous.
Banana carries potassium and B6, but banana chips are the most processed end of the fruit-chip family — usually deep-fried and often coated in sugar or honey, which stacks fried oil on top of fruit sugar. The whole banana is the better food by a wide margin. If banana chips are the available snack, read the bag: unsweetened, baked versions keep the potassium without the sugar coat. As sold in most stores, treat them as a sweet, not a serving of fruit.
Slice firm, slightly underripe bananas thin. Commercial chips are deep-fried in coconut or palm oil and often tossed in sugar syrup. Home version: bake thin slices at 250°F low and slow until crisp, no added sugar.
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