Air fryer recipe · Snacks
Crispy Raw Banana Fry
Thin plantain slices cloaked in rice flour and red chilli, air-crisped into peppery golden chips.
- 22 minTotal time
- 195°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 1.2 gprotein
- 26.0 gcarbs
- 7.4 gfat
- 1.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw banana (plantain), sliced2
- Rice flour3 tbsp
- Red chilli powder1 tsp
- Turmeric1/4 tsp
- Asafoetida (hing)1 pinch
- Oil, for tossing1.5 tbsp
Method
Slice and soak
Peel the plantains and slice them into thin, even rounds, then soak them in salted water for 5 minutes to draw out some starch. Drain and pat them fully dry, because a dry surface is what lets the coating stick and crisp.
Make the spice flour
Mix the rice flour with the chilli powder, turmeric, hing and salt in a wide bowl. This dry dredge crisps far better than a wet batter in the air fryer, giving each slice a light, crackly coat instead of a soft one.
Coat the slices
Toss the dried slices with the oil first, then dredge them in the spice flour until each one is lightly dusted. The thin film of oil helps the flour cling and brown, so the coating does not blow off in the hot air.
Preheat
Preheat the air fryer to 195°C for 3 minutes so the slices start crisping the instant they land. Lay them out so none overlap, because stacked slices trap steam and turn soft instead of crunchy.
Air-fry until crisp
Air fry at 195°C for 14 min, shaking the basket every 5 min for even colour. Pull the slices when the edges curl and turn deep gold, then sprinkle them with a little salt and serve while they are crisp.
