Banana chips

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

banana chipsLook at what I’m munching right now… banana chips! I bought a small bag of sweet banana chips last week, my husband saw them and ate them all. Last night, when he went to the supermarket to buy bread, he came home with a whole jar of banana chips. I guess the small bag left him unsatisfied. Well, he’s out at work right now and the banana chips are all mine. smile

Banana chips are made from hard, green Saba or Cavendish. They are produced for local consumption and for export. The Department of Agriculture website has detailed instructions on how to make them the traditional way. There are more complex processes for high-volume production such as vacuum frying and freezing.

Most banana chips are round with the banana cut horizontally into rings. The best banana chips I have ever eaten was from the canteen of the Our Lady of Lourdes Hospital. They were thinner and longer (the bananas were sliced vertically) and, ergo, lighter and crispier. I was almost eight months pregnant with our first child and, due to some complications, I had to be confined at the hospital a week before my scheduled Caesarian Section. Close monitoring until I completed the eighth month then out comes the baby. I never could complete nine months of pregnancy. So, for a week, I did nothing but rest, read and watch TV. I was on IV drip and moving around wasn’t allowed. The whole time, I had my supply of those unforgettable banana chips.

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