I did a banana chip making demo. The director took a sample, ate it and commented,”the banana chips tasted like raw bananas, mapakla pa“. Of course it did, it was made of green bananas. As stated in my previous note, “Using Raw Bananas and Artificial Flavors for Banana Chips”, ripe bananas are not fit for chip making. Artificial banana flavor is used to mask the raw taste.
Well, the following changed my belief.
Mom gave me ripe Saba bananas yesterday. I set aside two pieces for my little crazy thing. The rest went to boiling water the next day, as nilagang saging.
I removed the banana peels. Cut off and ate both ends. Sliced thinly, about 1-2 mm thick. Then fried the slices in oil over very low flame for ten minutes. This method is from the idea of “How to Make Cassava Fries“, cook the slices before browning occurs.
The browning started from center and edges. Getting wider and wider until the ten minutes time frame. It was not crunchy while in oil and immediately after removal. It became crispy after two minutes of cooling.
Crunchy dark brown banana chips with a bitter sweet taste and unpleasing appearance.