A method for producing banana chips which retain the inherent taste of fresh banana, have excellent appearance without quality repairment due to drying and without any browning. Thie method comprises the steps of (a) cutting bananas into small pieces; (b) subjecting the pieces of bananas to a temperature conditioning treatment; (c) expanding the temperature conditioned pieces of bananas by quickly reducing the pressure from normal pressure to a prescibed reduced pressure; and (d) heating the expanded pieces of bananas under a reduced pressure; the time elapsed from the cutting step (a) to the completion of reduction of the pressure in the step (c) being not more than 20 minutes.