Banana Chips

My mother-in-law makes the best banana chips. Crispy, crunchy, thin slices of banana chips. My hubby calls it 'gold'. Hardly comes by. But once here quickly finish cause we can resist not eating it.

After almost 10 years married to my hubby, I finally took some pictures of my mother-in-law while making the 'golds'.

Ingredients : Pisang tanduk (rare), cooking oil and salt.

Method :

1. Peel banana skin.





2. Heat up cooking oil in a wok.


3. Add a teaspoon of salt in the cooking oil.


4. Slice banana into the hot oil and fry till yellowish.

Tips :

• Choose pisang tanduk that is 1 or 2 days chopped down from tree.
• Ask the shopkeeper for 'red' banana, whats underneath the banana skin (actually just yellowish colour). It seems white ones not so crispy.
• To check if frying is done, press down the slices of banana while still in wok. If no bubbles, means there is no more water content in the banana. This to ensure you get the right crisp or else it might turn soft after a while.
• Add oil and salt after 3 or 4 rounds of frying.

After 5 hours of peeling, slicing and frying, the 12 rare bananas has turned to 4 tins of yummy banana chips. Oh ya! I mopped the floor while she clean up the rest.

No pics of the end products. No, I didn't finish eating them. My hands were oily helping mum-in-law. I shall enjoy eating it after posting this. Hee! Hee!

Happy Chinese New Year! Gong Xi Fa Cai!