Crispy Air Fryer Banana Chips

Peel the green bananas and slice them into uniform thin rounds, about 2 mm thick, using a mandoline or a sharp knife.

Place the banana slices in a large bowl and cover them with 2 cups of cold water.

Add 1 tsp salt and ½ tsp turmeric powder to the water, stirring until dissolved, then let the slices soak for 3–5 minutes to remove excess starch and infuse flavor.

While the bananas are soaking, pre‑heat the air fryer to 350°F (350°F) for 3 minutes.

Drain the banana slices in a colander and pat them completely dry with a clean kitchen towel or paper towels; moisture will prevent crisping.

Transfer the dried slices to a large mixing bowl and give them a light spray of oil, just enough to coat each piece without making them greasy.

Arrange the banana slices in a single layer in the air fryer basket, ensuring they do not overlap; you may need to work in batches.

Air fry the first batch at 350°F for 5 minutes, then open the basket, shake gently to turn the slices, and continue cooking for another 5 minutes until they turn golden brown and are crisp throughout.

Check the chips for doneness; if any pieces need extra crispness, add 1–2 more minutes, watching closely to avoid burning.

Remove the finished banana chips and place them on a cooling rack for 2 minutes; they will continue to crisp as they cool.

Repeat the process with the remaining slices, spraying a little more oil if needed for each new batch.

Once all chips are cooled, transfer them to an airtight container and store at room temperature for up to 3 days.

Serve the crispy banana chips as a snack on their own or with a dip of your choice.