Banana chip

Sliced thin across and fried twice, so they stay crisp under the glaze.

Vegan.

Ingredients

• 8 saba bananas, barely ripe
• 150 g caster sugar
• 4 tablespoons water
• oil, for deep frying

Method

1. THESE ARE SLICED THIN ACROSS, which is what separates them from every other fried banana on this site. A thick slice gives you something soft; 2 mm gives you a crisp.
2. Use bananas that are still firm and barely yellow. Ripe ones are too sweet and too wet, and they fry to leather.
3. Slice 2 mm thick on a mandoline or with a very sharp knife.
4. FIRST FRY at 150C for 3 minutes, to drive off water without colour. Lift out and rest 5 minutes.
5. SECOND FRY at 180C for 1 to 2 minutes, until pale gold. They crisp as they cool, so stop before they look done.
6. Boil the sugar and water to a thin syrup, pour over the chips and toss fast, then spread them out on a rack to set in a single layer.
7. Airtight once completely cold. Warm, they sweat and go chewy in the jar.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes