Plantain chips are a kind of snack food with a crispy taste, which is widely loved by consumers. It not only retains the nutrients of plantain, but also is convenient for storage and transportation. So what is the process of producing plantain chips?
 

The main production process of plantain chips
Peeling: The raw materials used to make plantain chips are mostly green plantain, because such plantain are harder and more suitable for slicing and subsequent frying. Since the plantain peel is thicker and the shape of the plantain is inconsistent, the peeling process often relies on manual operation to ensure that the flesh is intact and not damaged.
Slicing: Peeled plantain need to be sliced immediately to prevent oxidation and discoloration. The thickness of the slices is generally controlled between 2-4 mm. A dedicated slicer is often used to ensure that the thickness of the slices is uniform, which is conducive to the unified processing of subsequent processes.
Blanching: Heating plantain slices in hot water for a short time has two main purposes: one is to inactivate enzyme activity and prevent banana oxidation and discoloration; the other is to initially soften the flesh and improve the texture. The blanching time is usually 1-2 minutes, and the temperature and time need to be strictly controlled to avoid affecting the flavor and taste of the finished product.
Sugar dipping (optional): In order to improve the taste and increase the flavor, some production processes will add the "sugar dipping" step, that is, soaking the plantain chips in a certain concentration of sugar solution. This process can enhance the sweetness of plantain chips. However, some products choose not to do this step in order to maintain the natural flavor or meet the trend of healthy eating.
Frying: Frying is one of the key steps in the processing of plantain chips. Plantain chips are quickly fried in high-temperature vegetable oil, which not only forms a crispy taste on the outside and tender on the inside, but also achieves dehydration and preservation by evaporating water. The frying temperature is generally controlled at 160℃~180℃, and the time is about 1-3 minutes. It is qualified when the surface is golden and the texture is crispy.
Degreasing: The surface of fried plantain chips often has a lot of oil. If it is not removed in time, it will not only affect the taste but also shorten the shelf life of the product.
 
Why are "frying" and "de-oiling" key steps?
Frying and de-oiling have a direct impact on the taste, appearance, flavor and shelf life of the finished plantain chips:
Determine the taste of the finished product: The frying temperature determines whether the banana chips are crispy, so the frying process needs to be carefully controlled.
Affect the flavor and color of the product: Reasonable frying temperature and time can lock in the aroma of plantain, making the product golden in color and attractive in appearance.
De-oiling affects health and preservation: Too much residual oil not only makes the finished product taste greasy, but also easily oxidizes and deteriorates, affecting the shelf life and food safety. Fully de-oiled plantain chips are less greasy and more popular with consumers.