🇰🇪 Kenyan · Traditional Snacks
🍌 Kenyan Banana Crisps
Ndizi Crisps
Kenyan Banana Crisps — thin slices of green or semi-ripe banana deep-fried until golden and crispy, lightly salted or dusted with cinnamon sugar. A satisfying, naturally sweet-savoury snack that uses Kenya's abundant banana crop in a completely different way.
Banana crisps (made from green or semi-ripe bananas, not ripe ones) have a different character from potato crisps — slightly starchy, with a subtle natural sweetness and a satisfying crunch. They are a popular commercial snack across Kenya and are increasingly made at home. The lightly unripe banana is key — ripe bananas do not crisp properly.
Ingredients
Equipment: Mandoline or sharp knife, Deep frying pan, Paper towels
- 4 green or semi-ripe bananas (not fully yellow)
- Oil for deep frying
- 1 tsp salt — for savoury version
- OR 1 tbsp sugar + ½ tsp cinnamon — for sweet version
- ¼ tsp turmeric — optional for colour
Method
- Peel bananas and slice very thinly — 1—2mm using a mandoline or sharp knife.
- Soak slices in cold water with a pinch of turmeric for 10 minutes — this prevents browning and adds colour.
- Drain and dry completely with paper towels. Completely dry.
- Heat oil to 170°C.
- Fry in small batches for 2—3 minutes until golden and crispy.
- Remove and drain on paper towels.
- Season immediately with salt (savoury) or cinnamon sugar (sweet).
- Cool completely before storing — they crisp further as they cool.
Chef Tips
- Green or semi-ripe bananas are essential — ripe bananas have too much sugar and burn before crisping.
- The thinner the slice, the crispier the chip — use a mandoline for best results.
- They crisp further as they cool — do not judge final crispiness while still warm.
Common Mistakes to Avoid
- Using fully ripe bananas — they burn rather than crisp.
- Wet slices — the oil spits dangerously and chips are not crispy.
- Too thick — chips are chewy rather than crispy.
The Science
Green bananas have a high starch content and low sugar content. During frying, the starch gelatinises and then dehydrates into a crispy structure. Ripe bananas have higher sugar content which caramelises and burns rapidly before the interior dehydrates sufficiently to crisp.
Nutrition (per serving)
Health Benefits
- Green bananas are high in resistant starch — a prebiotic fibre.
- Rich in potassium.
- Gluten-free.
Cultural Note
Banana crisps are an increasingly popular Kenyan snack, reflecting the growing interest in locally produced alternatives to imported potato crisps. Kenya's abundant banana production makes them a sustainable, affordable, and naturally delicious choice.
Storage & Serving
Storage: Airtight container for up to 1 week.
Reheating: Oven at 150°C for 5 minutes to re-crisp.
Serve with: Kenyan Masala Chai, Cold Soda, As a standalone snack