Banana Chips
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a deep, heavy-based saucepan, pour enough vegetable oil to fill the pan about a third of the way
2
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F, or until a bread crumb sizzles, and turns golden brown when dropped in it
3
Caution: Hot oil can be dangerous - do not leave unattended
4
Add the slices of banana to the pan and, and using a slotted spoon, try to separate the chips from each other as they fry, otherwise they will stick together
5
Mix together the water, turmeric powder, and salt, in a small bowl
6
When the banana chips are beginning to become crisp and the edges are golden brown, carefully add the turmeric-salt powder to the pan
7
Take care as the oil will sizzle when the water is added
8
Stir gently to combine
9
When the banana chips are golden brown and cooked through, remove them with a slotted spoon, and drain on a tray lined with paper towels
10
Sprinkle the chile powder, to taste, over the chips, and serve while the chips are hot