These crunchy chips, inspired by a Sri Lankan street food, are best enjoyed straight out of the oil while they are still hot and crispy
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 309 |
| Fat | 18.3g |
| Saturates | 1.9g |
| Protein | 2g |
| Carbs | 38.4g |
| Sugars | 18.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a mixing bowl, combine the chilli powder, turmeric, cumin, salt and rice flour.
Thinly slice the bananas then add to the spice mix. Toss gently to coat each slice evenly.
Heat the oil in a deep-frying pan over a medium-high heat. Once hot, add the banana slices to the pan, making sure not to overcrowd the pan. Fry the slices until they are golden brown and crispy, stirring occasionally. Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels. Repeat with the remaining banana slices.
Once all the chips are fried, sprinkle them with a little more salt, if desired.
Serve the banana chips immediately as a snack, or with your favourite dip.
