It must be the abundance of locally grown bananas back home in Malaysia that so many end up in the fryer. Or maybe because fried bananas are just so delicious.
At every night market in Malaysia, you’ll either find bananas breaded & deep fried whole into crispy Pisang Goreng, or sliced and fried into addictingly, crunchy banana chips.
When I’m looking for a similar banana snack at home, I skip the fryer and bake the banana chips instead – less mess and a lot healthier.
I also like to give the banana chips a little extra tropical treatment, by first coating them with coconut palm sugar to add a rich, carmelized flavor, and then after they’re baked, topping them with toasted coconut flakes and sprinkles of our Sweet Ginger Sea Salt.
Gobble down these Banana Chips with Sweet Ginger Sea Salt & Toasted Coconut straight from the oven, or let them cool down, and use them as a topping on a bowl of vanilla ice cream.
Banana Chips with Sweet Ginger Sea Salt & Toasted Coconut
Ingredients:
3 slightly unripe bananas – thinly sliced (about 1/8 inch thick)
Coconut oil or light olive oil
1 tbsp of coconut palm sugar
Sprinkles of Season with Spice’s Sweet Ginger Sea Salt
1/4 cup unsweetened coconut flakes
Method:
1. Preheat oven to 400F.
2. Line a baking tray with parchment paper or silpat mat. You want to grease the parchment paper with just enough oil to prevent sticking. If you have a silpat mat, you can use less oil.
3. Coat each banana slice with a little bit of coconut palm sugar on both sides and lay them on the lined baking tray. Brush the tops of the banana slices with some more oil.
4. Bake in the oven for 20-25 minutes, flipping over once. Be sure to keep an eye on them toward the end of the baking time to prevent burning. The edges should get crispy brown, while the centers a more chewy texture.
5. While the banana slices are baking, toast the coconut flakes in a small skillet over low heat. Keep stirring the coconut flakes until fragrant and lightly browned. Remove from heat and set aside.
6. Once the banana slices are done, let cool slightly. Sprinkle with Sweet Ginger Sea Salt and top with the toasted coconut flakes. Enjoy!
Ingredients:
3 slightly unripe bananas – thinly sliced (about 1/8 inch thick)
Coconut oil or light olive oil
1 tbsp of coconut palm sugar
Sprinkles of Season with Spice’s Sweet Ginger Sea Salt
1/4 cup unsweetened coconut flakes
Method:
1. Preheat oven to 400F.
2. Line a baking tray with parchment paper or silpat mat. You want to grease the parchment paper with just enough oil to prevent sticking. If you have a silpat mat, you can use less oil.
3. Coat each banana slice with a little bit of coconut palm sugar on both sides and lay them on the lined baking tray. Brush the tops of the banana slices with some more oil.
4. Bake in the oven for 20-25 minutes, flipping over once. Be sure to keep an eye on them toward the end of the baking time to prevent burning. The edges should get crispy brown, while the centers a more chewy texture.
5. While the banana slices are baking, toast the coconut flakes in a small skillet over low heat. Keep stirring the coconut flakes until fragrant and lightly browned. Remove from heat and set aside.
6. Once the banana slices are done, let cool slightly. Sprinkle with Sweet Ginger Sea Salt and top with the toasted coconut flakes. Enjoy!
