The first time I ate them was at a beach in Brazil. I still remember the face of the woman whom I used to buy it from! She used to walk all along the beach selling little packages full of banana chips. I used to sit there and wait for her every Sunday. At some point I decided to make them at home. After some research I realized that the secret to the perfectly crunchy banana chips is to use green (not ripen) plantain bananas and slice them very thin with the help of a vegetable/fruit slicer.
The chips can be eaten hot or at room temperature. In fact, if you don't eat them all within 15 minutes, you can store them in air tight containers and them should keep well for a few days.
I suggest serving them with very good coffee or along with your favorite vanilla ice-cream.
Cinnamon-Sugar Banana Chips
2 green plantain bananas, peeled and thinly sliced
canola oil for deep frying
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1- Peel the bananas and, with the help of a slicer, slice them very thin.
2- In a medium bowl mix sugar and cinnamon until well combined.
3- Place a double layer of paper towels over a large plate.
4- Fill about 1/3 of a small pot with oil and heat it on the stove over medium-high heat. When oil is hot, add the bananas (about 12 slices at a time). Stir it occasionally and when banana slices start to look golden in color remove them from the pot using a slotted spoon and place them over the paper towels. After most of the frying oil is absorbed by the paper towels, transfer banana to the cinnamon sugar bowl. Using your hands or a spoon make sure all the slices are well coated with the cinnamon mixture. Serve hot or at room temperature.
Make sure the plantain bananas are green:
Peel and slice them:
Prepare cinnamon sugar:
Deep fry banana slices being careful not to overcrowd the pot:
When they look golden in color transfer them to the paper towel:
After excess oil is absorbed by the paper towel, place the bananas into the cinnamon-sugar bowl:
With your hands or with a spoon, make sure all slices are coated with the cinnamon-sugar mixture:
Serve it hot or at room temperature.