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From Wikipedia, the free encyclopedia

Banana chips
Dried banana chips
Dried banana chips
Nutritional value per 100g
Energy2,170 kJ (520 kcal)
58.40g
Sugars35.34g
Dietary fiber7.7g
33.60g
Saturated28.970g
Monounsaturated1.950g
Polyunsaturated0.630g
2.30g
VitaminsQuantity %DV
Vitamin A equiv.
1%
4 μg
Vitamin A83 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 C
8%
6.3 mg
Vitamin E
2%
0.24 mg
Vitamin K
1%
1.3 μg
MineralsQuantity %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 constituentsQuantity
Water4.3 g

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

Banana chips (sometimes called banana crisps), with origins in Kerala, India are dried, generally crispy 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 are more commonly fried in oil and spices and have a salty or spicy taste.[1]

Jaggery chips
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

Banana chips being prepared by deep frying
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

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

Fried banana chips are 4% water, 58% carbohydrates, 34% fat, and 2% protein. In a 100 gram reference amount, fried banana chips supply 520 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.[citation needed]

Uses and variations

India

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

Indonesian kripik pisang (banana chips)
Indonesian kripik pisang (banana chips)

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.

America

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 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

See also

References

  1. ^ Food processing, EPa. "How to Make Sweet and Salted Banana Chips". Archived from the original on 28 December 2011. Retrieved 16 May 2012.
  2. ^ "Banana Chips from Kerala, india". The Hindu. Retrieved 2013-04-13.
  3. ^ "banana chips (keripik pisang)". Indonesian original recipe.
This page was last edited on 13 July 2020, at 02:59
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