###### Abstract  
Due to their contribution to human health, healthy snacks have garnered the attention of the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green banana chips using two varieties: Barraganete and Dominico. The aim was to identify a treatment geared toward producing healthy snacks. Initially, the physicochemical properties of the raw materials were analyzed, revealing significant differences in starch, fat, fiber, and protein content. Subsequently, the bananas were processed into baked and fried chips. Multivariate statistical techniques such as ANCOVA, MANOVA, and post-hoc tests were applied to examine the influence of initial characteristics and detect variations attributable to the cooking method. The main findings show that the initial protein level had a significant covariate effect on the final content in the chips. The Dominico variety generally proved more suitable for making baked chips, retaining higher percentages of protein, starch, and fiber and lower fat content than Barraganate. Baked chips showed significantly lower sodium and fat values than fried ones when differentiated by processing method. The \"Dominico + Baked\" treatment emerged as the superior alternative, with favorable levels of protein and starch and low levels of sodium and fat, positioning it as the most suitable for producing a healthy snack. healthy snack; selection; processing method; statistical analysis; baked chips +
Footnote †: journal: Medical  
leading to increased scientific interest in developing new processes and technologies aimed at producing low-fat foods [11; 12; 13; 14]. The plantain, scientifically known as Musa paradisiaca and belonging to the Musaceae family, is predominantly cultivated in tropical and subtropical regions. It is recognized as a significant source of nutrients, including potassium, vitamin C, vitamin B6, and fiber. Additionally, it is ranked as the fourth most important crop globally, following rice, wheat, and maize [15; 16]. Previous research identified Ecuador as one of the leading countries in export crops, ranking as the eighth largest producer worldwide [17]. The Ecuadorian Amazon boasts considerable potential for producing certain products thanks to its favorable climatic and geographical conditions. This region yields various varieties of plantains, each exhibiting distinctive characteristics in terms of flavor, texture, color, and culinary applications [18]. For instance, the Barragane variety is known for its firm pulp and is primarily used in making fried chips. Conversely, the Dominico variety, with its soft and creamy pulp, is used in producing both sweet and savory fried chips depending on its ripeness [18]. Previous research has found that frying and baking are thermal cooking techniques used in agri-food industries [19]. Baking involves the preparation of dough-based products and cooking food in an oven, which may or may not involve adding steam [12]. Frying is a unit operation that involves dehydrating food submerged in hot oil as a heat transfer medium. Fried foods are known for their appealing sensory characteristics but are high in fat, posing significant nutritional concerns [20; 21]. The academic community has made significant efforts to find an alternative to the conventional method of deep-frying in oil. Baking has emerged as a viable technique, offering a food processing option that potentially reduces the fat content in the final product. The conventional oven, a culinary device that uses heat conduits for food preparation, operates without a fan or other mechanism that generates a forced airflow. Although this cooking technique is widely adopted, the scientific literature lacks studies that appropriately compare frying and oven cooking. Additionally, [19] suggests that oven cooking might represent a healthier method of food preparation given the absence of the need to add exogenous fats, such as oils.