Banana Chips

Golden slices that snap under the tooth before revealing a firm heart. Sea salt and a touch of lime acidity balance the fruit's natural sweetness.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 223
• Protein: 1 g
• Carbs: 24 g
• Fat: 13 g

Ingredients

• 4 piece Banana (peeled) ( green, sliced into 1mm rounds )
• 2 tbsp Lime juice ( for the soaking water )
• 750 ml Peanut oil ( for frying )
• 2 pinch Gray sea salt ( for seasoning )
• 1 pinch Turmeric powder optional ( for color )

Instructions

1. Fruit preparation

   Peel the bananas. Slice them into regular 1mm thick rounds using a mandoline. Immediately plunge them into a bowl of cold water with lime juice to stop oxidation.

2. Thorough drying

   Drain the rounds. Spread them on a clean cloth and pat them dry thoroughly. They must be perfectly dry to ensure crispness and avoid oil splatters.

3. Frying

   Heat the peanut oil to 170°C. Submerge the bananas in small batches to keep the temperature steady. When the bubbles subside and the chips float up, golden and rigid, remove them.

4. Seasoning

   Place the chips on absorbent paper. Immediately sprinkle with grey sea salt and a pinch of turmeric while they are still hot so the seasoning sticks.

Chef's tips

• You must use very green bananas; ripe bananas have too much sugar and will burn before they get crispy.
• Oil temperature is key: if it's too cold, the banana absorbs the fat; if it's too hot, it browns without drying out.

Storage

Store in an airtight container away from humidity for 3 to 4 days.