Homemade banana chips are a delightful and healthy snack option that you can make in your own kitchen. These crispy, thinly sliced bananas offer a burst of natural sweetness and a satisfying crunch. They are a great alternative to store-bought chips that may contain additives or excessive oil.
To make homemade banana chips, you start by selecting ripe bananas. The bananas should be firm yet ripe, as overly ripe ones might be too soft and difficult to slice evenly. Once peeled, the bananas are sliced into thin rounds, either by hand or using a mandoline slicer for consistent thickness.
To prevent the banana slices from browning, a drizzle of lemon juice is added. The lemon juice acts as a natural preservative and also adds a subtle tangy flavor. If you prefer a savory touch, a sprinkle of salt can be added to enhance the taste.
The next step is to cook the banana slices in a small amount of cooking oil in a skillet. The oil should only be used to lightly coat the pan, ensuring that the chips don’t become greasy. The slices are cooked for a few minutes on each side until they turn a beautiful golden brown and become crispy. It’s important to keep an eye on them to prevent burning.
After cooking, the banana chips are transferred to a baking sheet and baked at a low temperature in the oven. This helps to remove any remaining moisture and further crisps up the chips. The baking process can take about an hour or so, depending on the thickness of the slices and desired crispness.
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I’m thinking maybe some curry dumpling soup.
