I was still in intermediate school when I first encounter the word banana chips. I thought it was not different from crackers and kroepek that can be bought easily from sari-sari store. That time my brother tried to make banana chips by slicing ripe bananas, frying it in oil and adding sugar to it while frying. The result was just an sliced version of banana cue, fried ripe bananas with sugar coating. We tried the procedure several times and we get the same results, not crispy, shiny and delectable banana chips.
I learned the right procedure when I took up Bachelor of Science in Agriculture major in Food Processing. Ripe bananas cannot be cooked as banana chips because their sugar content will caramelized during frying / toasting.
I was a former Food Processing Trainor, banana chips was one of the requested recipes. I cooked banana chips for my audience, all the comments were good but the reaction of my superior was different. My superior commented that my banana chips tasted like raw bananas. I replied that it was because the material for cooking are raw bananas.
I attended a food exhibition. One of the exhibitors brought banana chips as their main exhibit product. Luckily, this exhibitor gave me a sample package because she is a good friend of my friend. We ate the fruit snack while going home. I noticed that this chips tasted like real ripe bananas and not the raw counterpart. I also noticed banana flavor was written in ingredient list. To conclude, this was a banana chips with a banana flavor.
Adding banana flavor to banana chips seems not a right thing to do because it is already a banana. On the other hand it can make the product taste like real ripe bananas and make it more delectable.
Update as of June 13, 2012. See “Ripe Saba Banana for Making Banana Chips” to read updates.