Indonesian banana chips are a sweet and crunchy snack loved worldwide. They are made from firm, slightly sweet bananas, fried in coconut oil, and lightly sweetened.

Traditionally, they are prepared using small local bananas, such as the Pisang Kepok or small Cavendish variety, which are naturally sweet and firm, ideal for frying.

Making these chips at home allows us to control the ingredients, avoid preservatives, and enjoy a fresh, healthy snack anytime. Plus, we can experiment with flavors and thickness to suit our own taste.

Why Choose the Right Bananas?

Choosing the right bananas is key to making perfect chips. Overly ripe bananas become too soft and mushy when fried, while very green bananas are too starchy and lack sweetness. Slightly firm bananas, yellow with a hint of green, are ideal—they hold their shape, fry evenly, and develop a golden color.

The Pisang Kepok variety is traditional in Indonesia. It's smaller, naturally sweeter, and has less water content, which helps the chips turn crispier. If we can't find this type, small Cavendish bananas work just as well.

Ingredients You Need

For about 2–3 servings, we will need:

- 4 medium firm bananas

- 100 ml coconut oil, for authentic flavor and crispiness

- 2 tablespoons granulated sugar, optional for sweetness

- ½ teaspoon salt, optional to balance flavor

- 1 teaspoon lemon juice, to prevent browning

- We also need a medium-sized pan, a slotted spoon, paper towels, and a plate for cooling. These kitchen tools are usually readily available, so we don't need special equipment.

Step 1: Prepare the Bananas

1. Peel the bananas carefully, keeping the flesh intact. Handle carefully to avoid bruising the slices.

2. Slice the bananas evenly into thin rounds, about 2–3 mm thick. Thin slices fry crispier, while thicker slices have a chewier texture.

3. Place the banana slices in a bowl and drizzle 1 teaspoon of lemon juice over them. The acidity prevents oxidation, keeping the slices from turning dark while we cook.

Practical tip: Prepare all slices before heating the oil so that frying is continuous and even.

Step 2: Heat the Coconut Oil

1. Pour 100 ml of coconut oil into a medium pan.

2. Heat over medium-low heat until ready. Test by placing one slice in the oil—if it sizzles gently, it's perfect. Too hot oil will burn the bananas quickly, while too low will make them greasy and soft.

Pro tip: Maintaining medium-low heat throughout ensures even cooking and prevents burnt edges.

Step 3: Fry the Banana Slices

- Add slices in a single layer. Avoid overcrowding; frying in small batches gives the best crispiness.

- Fry for 2–4 minutes, flipping occasionally for even golden color with a slotted spoon for even golden color.

- Remove slices with a slotted spoon and place on paper towels to drain excess oil.

Common mistakes:

- Using high heat causes chips to burn outside but remain soft inside.

- Uneven slicing leads to inconsistent crispiness.

Step 4: Sweeten and Season

1. While slices are still slightly warm, sprinkle 2 tablespoons of sugar and ½ teaspoon salt evenly.

2. Toss gently so each slice is coated. The sugar caramelizes slightly while cooling, adding crunch and a balanced sweet-salty flavor.

Flavor variations:

- Sprinkle cinnamon or nutmeg for a warm, aromatic twist.

- Add a tiny pinch of chili powder for a spicy kick.

Step 5: Cool Completely

1. Spread banana chips on a plate in a single layer.

2. Let them cool completely to achieve maximum crispiness. Warm chips may seem soft but will harden as they cool.

Storage tip: Store fully cooled chips in an airtight container. They stay fresh and crispy for up to 5 days. Avoid moisture, which softens the chips.

Additional Tips for Perfect Indonesian Banana Chips

- Firm, slightly under-ripe bananas are best.

- Slice evenly for consistent frying.

- Use coconut oil to enhance flavor and crispiness.

- Fry in small batches to prevent uneven cooking.

- Cool completely before storing.

Feel free to experiment with slice thickness, sugar coating, and spices to match your preference. The process is simple but requires patience and attention to detail to make perfect, golden, crispy chips.

Enjoying Our Homemade Chips

Your homemade Indonesian banana chips are ready! They make a sweet, crunchy snack, perfect for enjoying anytime at home. We can pair them with tea or coffee, or eat them as a quick treat during breaks.

Making these chips at home is not only delicious but also fun. We control the ingredients, adjust flavors, and get the satisfaction of creating a healthy, tasty snack from scratch.

Lykkers, let's grab our bananas this week, fry them to golden perfection, and enjoy the sweet, crispy taste of Indonesian banana chips right in our kitchen!