The green bananas from the Indian store have been languishing in the refrigerator since last Saturday. The idea of making the same old curry was kind of boring. So, I decided to throw dietary caution to the wind and decided to make chips out of them. It was a hot and sticky day with the temperatures in the 80s and it seemed totally appropriate to spend one's time toiling over a hot stove! It did not take long to make them, yet, by the time I was done, my shirt was clinging to my back. But the chips came out crisp and tasty.
What you will need:
1. Green bananas (the ones I used are the Indian variety and are small in size. You can also use the long green plantains).
2. Any oil that has a high smoking point, such as Corn oil or Canola oil
3. Peeler and a slicer
4. Salt and crushed red pepper to taste
Instructions
A. Wash and peel the skin of the bananas.
B. Slice them thinly.
C. Wipe off the moisture from the slices with paper towels.
D. Heat oil in deep frying pan, Test the temperature of the oil by dropping a slice and if it comes up sizzling, then the oil is ready for frying. Add a handful of slices into the hot oil.
E. Remove the chips from the pan when they turn golden brown. Drain them on a paper towel.
F. Sprinkle salt and red pepper and shake the chips to coat evenly.
If you store them in a ziploc bag, these chips will stay fresh and crisp for several days.
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