Thai Fried Banana Chips Recipe

Ingredients

• 15Thai bananas (see notes)
• 1lime
• as neededoil for frying
• 1pandan leaf, roughly chopped (optional)
• 150 g (¾ cup)white sugar
• 79 ml (⅓ cup)water

Instructions

1. 1

   Soak the bananas

   Fill a bowl with water, squeeze in the lime juice and add the lime peels. Peel the bananas and submerge them in the lime water for 3 minutes.

2. 2

   Slice the bananas

   Use a vegetable peeler or mandoline to cut the bananas into long, paper-thin ribbons, aiming for an even thickness.

3. 3

   Fry until crisp

   Heat neutral oil in a heavy-bottomed pan to 175°C (350°F). If using pandan, add it to the oil to infuse. Carefully add the banana strips one at a time so they do not clump. Fry until deep golden and rigid, then lift them out with a strainer and drain.

4. 4

   Make the syrup

   In a clean, wide pan over medium heat, combine the sugar and water. Stir continuously until the sugar dissolves and the syrup thickens, with heavy bubbles forming.

5. 5

   Coat the chips

   Turn off the heat and add the fried banana strips to the pan. Gently toss and lift them with a spatula until coated all over. As the syrup cools, it will change from clear to a white, frosted crust.

6. 6

   Cool completely

   Arrange the coated chips in a single layer and leave them to cool completely. They will crisp further as they reach room temperature.

What are Thai fried banana chips?

Fried banana snacks are enjoyed in several parts of Southeast Asia, including Thailand, where bananas are a familiar ingredient in sweet treats. This version uses thin ribbons rather than thick slices, then coats them with a crystallised sugar syrup.

Thin, evenly cut bananas fry to a crisp texture, while the final coating gives the chips their pale, frosted appearance. Lime water helps keep the peeled fruit ready for slicing and frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 3g protein, 93g carbs, 1g fat.

The bananas provide most of the carbohydrates, while the sugar adds more; the frying oil contributes most of the fat. The listed protein is modest, so pair a portion with yoghurt or another protein-rich food if you want a more balanced snack.

Choosing and preparing the bananas

Bananas: Thai bananas are specified for this recipe, so use them if available. Choose fruit firm enough to slice into ribbons without turning mushy.

Lime water: Squeeze the lime into a bowl of water and add the peels before submerging the peeled bananas for 3 minutes. Drain them before slicing so excess water does not travel into the hot oil.

Getting thin, even ribbons

Slicing: A vegetable peeler or mandoline makes long, paper-thin strips. Keep the thickness as uniform as you can so the ribbons cook at a similar pace.

Handling: The strips are delicate, so separate them carefully as you add them to the oil. Dropping them in one by one helps prevent clumps.

Frying to a crisp finish

Oil temperature: Bring the neutral oil to 175°C before frying. If it is cooler, the chips may take longer to crisp; if it is hotter, they can darken quickly.

Doneness: Look for a deep golden colour and ribbons that feel rigid when lifted from the oil. Fry in batches if needed, without crowding the pan.

Making the frosted sugar crust

Syrup: Use a clean, wide pan to combine the sugar and water over medium heat. Stir continuously until the sugar dissolves and the liquid thickens with heavy bubbles.

Coating: Turn off the heat before adding the fried strips, then toss and lift gently with a spatula. The syrup’s change from clear to white and frosted is the cue that the sugar coating is forming.

Cooling and serving

Cooling: Spread the coated chips in a single layer rather than piling them up. Leave them until fully cool; they continue to crisp as they reach room temperature.

Serving: Offer them as a snack with tea or coffee, or serve a small handful alongside fresh fruit for a contrast in texture.

Recipe notes & tips

• Slice the bananas to a consistent thickness so they fry evenly.
• Add the strips to the oil one at a time to reduce clumping.
• Use a strainer to lift the chips out and let excess oil drain away.
• Keep stirring the syrup until it thickens and develops heavy bubbles.
• Spread the coated chips out straight away so they cool without sticking together.

Variations

• Add pandan: Infuse the frying oil with the optional roughly chopped leaf for a fragrant note.
• Use a mandoline: Cut the bananas into thin, even ribbons with a mandoline instead of a peeler.
• Make smaller chips: Cut the ribbons into shorter pieces before frying for bite-sized snacks.
• Serve with fruit: Add fresh fruit on the side for a contrast to the crisp, sweet chips.

Common mistakes to avoid

• Uneven slices: Keep the ribbons as uniform as possible so they cook at a similar rate.
• Clumped strips: Add the banana ribbons to the oil one by one rather than all at once.
• Crowded frying pan: Fry in batches so the strips have room to crisp.
• Pale, soft chips: Fry until the ribbons are deep golden and feel rigid before draining.
• Sticky coating: Spread the coated chips in a single layer and let them cool completely.

How to store

Once completely cool, store the chips in an airtight container at room temperature and eat them within a few days for the best crispness. They are best enjoyed without reheating, as warmth can soften the sugar coating.

Frequently asked questions