Banana chips are one of the simplest and most profitable cottage food-processing businesses in Kenya. This Standard Operating Procedure (SOP) outlines the exact steps used by small processors and cottage industries to produce high-quality banana chips for sale.

1. Raw Material Selection

Choose the right bananas for chips.

Best varieties in Kenya:

• Cavendish
• Uganda green bananas (Matoke)
• Plantains

Requirements

• Slightly mature but not overripe
• Firm texture
• No bruises or rot

Example quantity

• 1 sack bananas = 80–100 kg

2. Washing and Cleaning

Purpose: Remove dirt, latex, and microorganisms.

Procedure

1. Wash bananas thoroughly in clean water.
2. Add a small amount of food-grade sanitizer or salt to the water.
3. Rinse again with clean water.

Equipment

• Plastic basin
• Clean water
• Food-grade sanitizer (optional)

3. Peeling

Procedure

1. Use a knife to peel the bananas.
2. Remove all peel completely.
3. Place peeled bananas in clean water to prevent discoloration.

Tip

Add salt or lemon juice to the water to prevent browning.

4. Slicing

Goal: Produce thin, uniform slices.

Procedure

1. Slice bananas into 1–2 mm thickness.
2. Use a banana slicer or mandoline cutter for uniform chips.

Equipment

• Manual slicer (KSh 1,500–3,000)
• Knife (for small production)

Uniform slices ensure:

• Even frying
• Better texture

5. Pre-Treatment (Optional but Recommended)

This step improves color and crispiness.

Prepare a solution:

• 1 liter water
• 1 teaspoon salt
• 1 teaspoon lemon juice

Procedure

1. Dip banana slices for 2–3 minutes.
2. Remove and drain.

6. Frying

Procedure

1. Heat cooking oil to 170–180°C.
2. Add sliced bananas in small batches.
3. Fry for 3–5 minutes until golden.
4. Stir occasionally to prevent sticking.

Equipment

• Deep frying pan or fryer
• Cooking stove or gas burner
• Frying spoon

Tip

Do not overcrowd the fryer.

7. Oil Draining

Remove excess oil.

Procedure

1. Place chips on oil-absorbent paper.
2. Allow chips to cool.

This improves:

• Crispiness
• Shelf life

8. Flavoring (Optional)

Add flavor while chips are still warm.

Common flavors in Kenya:

• Salt
• Sugar
• Chili
• Cinnamon
• Honey glaze

Procedure

1. Sprinkle seasoning evenly.
2. Mix gently.

9. Cooling

Before packaging:

• Allow chips to cool completely (15–20 minutes).

If packaged hot:

• Moisture forms
• Chips become soggy

10. Packaging

Proper packaging maintains crispness and shelf life.

Packaging options

• 50 g snack packs
• 100 g packs
• 250 g packs

Materials

• Food-grade plastic pouches
• Heat sealer

Shelf life

• 2–3 months if sealed properly.

11. Labeling

A basic label should include:

• Product name
• Ingredients
• Net weight
• Production date
• Expiry date
• Contact details

If supplying supermarkets, certification may be required from the Kenya Bureau of Standards.

12. Storage

Store finished chips in:

• Cool dry place
• Airtight containers
• Away from sunlight

Recommended storage temperature:

• 20–25°C

Example Small-Scale Production Output

From 10 kg bananas

• Banana chips produced: 4–5 kg

If packed in 50 g packets:

• 5 kg → 100 packets

Selling price per packet:

• KSh 20–30

Revenue potential:

• KSh 2,000 – 3,000

Basic Equipment Needed

Startup cost: about KSh 12,000 – 15,000

Key Quality Tips

✔ Maintain clean working surfaces

✔ Use fresh cooking oil

✔ Maintain consistent slice thickness

✔ Avoid moisture during packaging

✔ Keep chips fully cooled before sealing

✅ Business insight:

Banana chips are one of the fastest-selling snack products in Kenyan kiosks, schools, and supermarkets, making them ideal for a home-based micro-processing venture.