Peel the bananas and slice them thinly using a mandoline slicer or a sharp knife. Aim for thin, uniform slices for even frying.
In a large frying pan or pot, heat enough vegetable oil for deep-frying over medium-high heat. Make sure the oil is hot but not smoking.
Carefully add the banana slices to the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.
Fry the banana slices for 2-3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
While the banana chips are still warm, you can sprinkle them with a pinch of salt for a savory version, or you can leave them plain for a sweeter flavor.
Let the banana chips cool completely before serving. Enjoy as a crunchy snack or as a topping for yogurt, ice cream, or salads.
