For the banana chips, remove the skin from the bananas with a kitchen knife and cut into slices about 3 cm thick.
Heat the oil to 180 °C and bake the banana pieces in batches for about 5 min. Take them out and let them drain on kitchen roll.
Flatten the slices with a wide kitchen knife to just under 2 cm thick. It doesn’t matter if they crack a little at the edges.
Put the flattened slices again into the hot oil and bake for another 1-2 min until golden brown. Sprinkle with salt and serve the banana chips while still lukewarm.
Variation Yucca frita: Boil the yucca in salted water for 25 minutes, dab dry and fry in oil until golden brown. Also salt and serve lukewarm.
Preparation Tip:
The banana chips and yucca frita go very well as a side dish with meat, especially poultry.
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