It exports large quantities to more than 30 countries, including the United States, Canada, the European Union, Japan, Australia, South Korea, China, and Russia.

[6][5][4] There are many variants of banana chips in the Philippines, from traditional dishes like pinasugbo to modern versions coated in cheese powder.

For domestic production and home cooking, they are made directly by deep-frying fresh sliced bananas.

For commercial banana chips for the export market, the main method of production is through osmotic dehydration followed by deep frying at 375 °F (191 °C) in coconut oil for 1 minute.

It is an integral part of the traditional Kerala meal called sadya served during weddings and festivals, such as Onam.

Banana is a native plant of Maritime Southeast Asia and the people of the archipelago have developed many uses of it for ages, including as a snack.

Kripik pisang is a popular crispy snack and can be commonly found in Indonesia, although it seems to be more prevalent in Java and Sumatra.

In North Maluku, popular with pisang mulu bebek is a duck mouth-shaped banana chip.

[11] Usually unripe green bananas are thinly sliced, soaked in lime and salt water solution, and deep fried as chips.