Banana Chips
Ripe bananas, sliced thin and fried in coconut oil until they snap. Sweet, tropical, and satisfying in a way that raw bananas never quite are.
What It Is
These are not the soft, chewy banana chips you might expect. Frying in coconut oil gives them a firm, audible crunch and a slightly caramelized sweetness from a touch of organic sugar. The flavor is concentrated banana, brighter and richer than the fresh fruit.
They come from a long tradition of frying or drying bananas across tropical regions of Asia, Latin America, and the Caribbean, where preserving the harvest in this form made practical and delicious sense. Three ingredients, nothing hidden.
What To Do
Eat them out of hand as a snack, or crush them lightly and use them as a topping for oatmeal, yogurt, or ice cream. They hold their crunch in trail mix and pack well for road trips or lunchboxes. Try them alongside something salty, peanut butter or a sharp cheese, and the combination will surprise you.
Store in an airtight container at room temperature. They stay crisp for several weeks if they last that long. Humidity is their only enemy.
