Choose pisang kepok that has low density and low water content. The texture of this banana allows it to be thinly sliced and stay crispy after frying.

Choose bananas that are not too ripe to facilitate the frying process. Bananas that are still slightly firm have lower water content, making them more suitable for processing into chips.

Use a sharp knife to produce banana slices with uniform thickness, around 0.6 cm to 1 cm. This is important so that the bananas can evenly ripen when fried.

Soak sliced bananas in an acidic solution like lemon juice or vinegar for a few minutes. This helps to remove moisture and sap from the bananas, as well as prevent them from changing color.

Choose coconut oil or vegetable oil that has a high smoke point. Make sure to use enough oil so that all parts of the banana are completely submerged when frying.

Preheating the oil before use is important to ensure that the banana absorbs the oil well. The ideal temperature for frying banana chips is around 160-180 degrees Celsius.

Just fry the banana chips for about 3-4 minutes. Make sure to always pay attention to the frying process so that the chips are not too oily or burnt.

"After frying, drain the chips on kitchen tissue to absorb excess oil. Let the chips cool and enjoy! By following the simple tips above, Sahabat Dream can easily make delicious and crispy banana chips at home. Good luck and enjoy the homemade snacks that are just as tasty as the ones sold outside! Source: Diadona."