For the best crispiness, pick ripe yet firm bananas, ideally the green kind.
To ensure equal thickness for even frying, peel and finely slice the bananas.
To improve flavor, soak the banana slices in salted water for ten to fifteen minutes.
After draining the soaking slices, use a fresh kitchen towel to pat them dry.
In a deep-frying pan, heat the oil over medium heat until it is hot but not smoking.
Slices of banana should be fried in batches, stirring periodically, until crispy and golden brown.
After removing the chips and draining any extra oil, let them cool completely before storing them in an airtight container.