Deep-fried banana chips put a sweet yet savory twist on a familiar snack. As a deep-fried food rich in fat, banana chips aren't healthy in large doses. But banana chips contain fiber, as well as nutrients such as potassium and vitamin A. Use green, unripe bananas or the large cooking bananas known as plantains. These generally make better chips than soft, ripe bananas. The yellow kind are often too mushy when fried and lack a crispy quality.
Peel five green bananas or two large plantains. Cut each banana into slices about 1/4 inch thick.
Pour 6 cups of vegetable oil into a solid, deep-sided cooking pan. Heat on the stove until the oil reaches 350 degrees Fahrenheit, or hot enough to sizzle a bread crumb when you drop it in the pan.
Use a slotted metal spoon to lower the banana chips three or four at a time into the hot oil. Don't overfill the pan or the bananas won't cook properly. Fry them in small batches no more than one layer deep in the pan.
Cook the banana slices for about three minutes, or until the chips become crispy and slightly browned.
Remove the banana chips and place them on a plate with a layer of paper towel to soak up the surface oil. Allow to cool.
Season with salt. Use spices such as turmeric and chilli flakes for extra taste and heat.