"Banana chips" redirects here. For the song by Shonen Knife, see Happy Hour (Shonen Knife album).
Banana chip
Alternative names
Banana Crisp (British English)
Type
Crisps
Course
Deep-fried snack, side dish
Serving temperature
Room temperature
Media: Banana chip
Banana chips
Banana chips from the Philippines
Nutritional value per 100g
Energy
2,170 kJ (520 kcal)
Carbohydrates
58.40g
Sugars
35.34g
Dietary fiber
7.7g
Fat
33.60g
Saturated
28.970g
Monounsaturated
1.950g
Polyunsaturated
0.630g
Protein
2.30g
Vitamins
Quantity
%DV†
Vitamin A equiv.
0%
4 μg
Vitamin A
83 IU
Thiamine (B1)
7%
0.085 mg
Riboflavin (B2)
1%
0.017 mg
Niacin (B3)
4%
0.710 mg
Vitamin B6
15%
0.260 mg
Folate (B9)
4%
14 μg
Vitamin C
7%
6.3 mg
Vitamin E
2%
0.24 mg
Vitamin K
1%
1.3 μg
Minerals
Quantity
%DV†
Calcium
1%
18 mg
Copper
23%
0.205 mg
Iron
7%
1.25 mg
Magnesium
18%
76 mg
Phosphorus
4%
56 mg
Potassium
18%
536 mg
Sodium
0%
6 mg
Zinc
7%
0.75 mg
Other constituents
Quantity
Water
4.3 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]
A banana chip (sometimes called banana crisp) is a deep-fried or dried, generally crispy slice of banana. It is usually made from firmer, starchier banana varieties ("cooking bananas" or plantains) like the saba and Nendran cultivars. It can be sweet or savory and can be covered with sugar, honey, salt, or various spices.[3][4]
Banana chips are the only processed banana product with significant international trade. The main exporter of banana chips worldwide is the Philippines. Export markets for banana chips are also established in Thailand and Indonesia.[5][6]
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
^mis.dost.gov.ph. "How to Make Sweet and Salted Banana Chips". EntrePinoys Atbp. Archived from the original on 28 December 2011. Retrieved 16 May 2012.
^Cite error: The named reference Pillay was invoked but never defined (see the help page).
^Robinson, John Charles; Galán Saúco, Víctor (2010). Bananas and Plantains. CABI. p. 16. ISBN 978-1-84593-738-6.
^Molina, A.; Valmayor, R. V. (1999). "Banana Production Systems in Southeast Asia". In Picq, C.; Fouré, E.; Frison, E. A. (eds.). Bananas and Food Security / Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire. Bioversity International. p. 434.
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