Choose ripe bananas with firm flesh and minimal bruising
Peel bananas and slice into thin, even rounds or lengthwise slices
Soak slices in lemon juice (about 1–2 tbsp lemon juice per bowl of water) for 10–15 minutes
Drain and pat slices dry thoroughly
Toss slices with a light coating of oil (optional) and salt or spices (optional)
Heat oil in a deep pan to 325–350°F (165–175°C)
Fry in small batches until golden and crisp, stirring occasionally
Remove with a slotted spoon and drain on paper towels
Salt immediately while hot (optional)
Cool completely to crisp up further
Store in an airtight container once fully cooled
Alternative oven method: preheat to 250–300°F (120–150°C)
Arrange slices in a single layer on a wire rack over a baking sheet
Bake 1–2 hours, flipping halfway, until dry and crisp
Cool completely before storing