Banana chips are deep-fried and/or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. Banana chips are commonly found in Indonesia (as kripik) and India. Variants of banana chips may be covered with chocolate instead. Banana chips are not to be confused with chifle, made from firmer, starchier fruit varieties of the genus Musa commercially called plantains or "cooking bananas".
Usually, the chips are produced from under ripe bananas, of which slices are deep-fried in sunflower oil or coconut oil, which are dry (like potato chips), which can be salted, spiced, sugar coated or jaggery coated. If ripe bananas are used they come out oily. They are used for desserts, not for dry chips.
Raw bananas can be used for finger chips too. Plantains give tastier chips.
Some varieties of banana chips can be produced using only food dehydration. Banana slices that are only dehydrated are not dark yellow and crunchy, but rather are brown, leathery and chewy. They are very sweet and have an intense banana flavor. These are ideally made from bananas that are fully ripe.
Another kind is made by baking in an oven, although this process may not result in the same intense banana flavor.