I’ve never tried banana chips before but I’ve been craving them for a long time.
So I decided to give it a try.
Here’s how to make them.
The ingredients are all fairly simple but they do require some cooking skills to get right.
For this recipe, I used a lot of dried bananas and peeled them all up.
I also put in a lot more coconut milk than I usually use, as I don’t have a banana-flavoured milk like I normally do.
For the chips, I started by slicing bananas in half.
This gives you two slices.
If you don’t want to use two slices, you can slice the banana halves in half again.
You’ll have about two thirds of a banana and a quarter of a coconut.
If that’s all you’ve got, you’ll need to cut that half in half and use that half for the chips.
The remaining half is used to make the chocolate-browning syrup, which is what I used for the banana chips.
I used chocolate-coated peanut butter, which I think tastes great, and chopped some almonds.
The bananas also contain a lot less oil than usual, so I thought I’d use less butter.
After that, you just heat them until they’re just warm, then add the peanut butter.
The nuts and almonds are added afterwards.
This makes the chips a bit softer than normal, but they still retain the crunchy texture you’d expect.
You could use more butter if you wanted, but I found it tasted a little bit too sweet.
I usually make these as a snack, but it’s also good with a bit of meat.
For more on banana chips, check out our banana bread recipe.
The best part about these is they’re super easy to make.
All you need is a bowl, some kitchen tools, and some banana slices.
You can make them ahead of time, or you can cut them up and freeze them.
I prefer freezing the bananas because I’m pretty sure you’ll have plenty left.
The recipe is also quite forgiving when it comes to salt.
If your banana is a bit mushy, you might need to add more salt.
To make the syrup, you use a little coconut milk.
The next step is to make some chocolate sauce.
You add a couple of tablespoons of chocolate chips, but make sure to keep them away from the milk.
You also add some peanuts, dried mango, and almonds.
Add a little of the coconut milk and coconut chips to the chocolate sauce and mix well.
I added a little more peanut butter because I like it a little smoky.
The result is creamy, rich and delicious.
They’re also delicious with a side of chips or with your favourite breakfast or lunch.
I made a few batches of this recipe for the holiday dinner table, but you can also use it as a topping for a burger or pizza. Enjoy!