Spicy banana chips

I saw these being made one rainy evening in an Indian hill station called kumili. I have to say they are very moorish, and perfect with a cold beer. When I ate them they were just plain, so I’ve add the sea salt and chilli powder for a little bit of a kick.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g unripe bananas
• hot chilli powder
• sea salt
• vegetable oil, for frying

Instructions

If you have a wok then this is great for frying these otherwise just use a deep saucepan. The oil needs to be about 190°C.

Peel and thinly slice the bananas, deep fry them until golden brown, remove with a slotted onto kitchen paper and drain.

Place in a bowl and sprinkle with the sea salt and chilli powder.

Serve with a good cold beer!

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.