Air fryer recipe · Snacks
Raw Banana Chips
Coastal-style thin banana wafers with a coconut-oil aroma and a salty crunch.
- 24 minTotal time
- 170°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 115kcal
- 0.9 gprotein
- 18.5 gcarbs
- 4.8 gfat
- 2.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw bananas2
- Coconut oil1 tbsp
- Turmeric1/4 tsp
- Salt water2 tbsp
- Saltto taste
Method
Peel under oil
Rub a little coconut oil on your hands and the knife before peeling, because raw banana sap stains and sticks fast. Slice the bananas into thin rounds straight into water mixed with turmeric so they stay pale and do not darken.
Drain and dry
Soak the rounds for 10 minutes, then drain them and spread them out on a towel to dry. Any moisture left on the slices makes the chips turn leathery instead of brittle, so give them time to dry right through before oiling.
Coat lightly
Toss the dried rounds with the coconut oil so each one is just barely glossed rather than wet. Keep a small bowl of the salt water ready to brush on near the end, which gives that Kerala-style salty finish without sogginess.
Air-fry to crisp
Arrange the rounds in a single layer and air-fry at 170°C for 14 min, shaking twice for even colour. Brush them lightly with the salt water in the last 2 minutes, then cool them completely so they harden and snap when you bite.
