Crunchy goodness homemade banana chips or plantain chips! You can toss it in your favorite chili powder, paprika, barbeque powder or cheese flavoring. Or just eat it plain. Either way, its a good appetizer for everyone. You can add it on to any salads, oatmeals, soak it in milk like cereals or toppings for smoothies and sundaes.You can also dip it to any of your favorite dippings or dressings. Fantastic!
5-7 fresh saging na saba (banana plantains)
3 cups cooking oil, for deep frying
a large bowl of chilled icy water
1 tsp salt
For added flavor:
1 tsp Cheese Powder, or paprika, or turmeric
1 tsp Chili powder
Slice each tip of the bananas and start to peel off. Transfer the peeled bananas into the salted iced water. Let it soaked for about 5 minutes. Drain water and remove excess moist.
Using a thin slicer or knife, slice each bananas into very thin slices in lengthwise or in small round chips. Transfer into a tray with cloth and lay it for about 5 minutes to remove water and excess moisture.
In a large pan, pour enough oil and heat over medium fire. Once oil is hot enough, adjust to low. Start frying banana slices in batches for about 1-2 minutes or until golden brown and crispy.
Drain from oil using strainer and transfer cooked banana chips into a bowl lined with paper towels to remove excess oil.
Season with salt and a pinch of chili powder or preffered powder flavoring. Toss altogether by gently shaking the bowl. Serve and enjoy!
Transfer extra servings into an airtight containers or sterile bottles. Shelf life is about 1 week.
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