Healthy, matured, unripe banana of two varieties (Grand Naine and Monthan) were washed in tap water, peeled and cut into slices of 2 mm thickness. The slices were subjected to various pre-treatments viz., fumigation with sulphur @ 2g/kg fresh slices for 30 minutes, dipping in 0.5% KMS for 30 minutes, dipping in 0.5% CaCl2 solution for 10 minutes and deep frying in ground nut oil. After pre-treatments, the slices were steeped in sugar syrup of 60 0B for 12 hrs. Then, slices were dried in an electric tray drier at temperature of 65 0C to obtain sweetened crunchy product named 'crisps'. Dehydrated banana slices (crisps) were packed in 200 gauge polyethylene bags and stored in a cool and dry place. The maximum recovery (54.43%) was noticed in crisps of T1 made from Grand Naine variety and crisps made from Grand Naine showed the lowest drying time in T4 (8.58 hrs). Whereas, with respect to browning reaction and non-reducing sugars, crisps made from Monthan showed the lowest OD value in T2 (0.156) and crisps made from Grand Naine showed the highest non-reducing sugars in T3 (21.39%) respectively. With respect to sensory quality the highest score for overall acceptability (4.20) recorded in crisps of T5 made from Grand Naine.