MediaHound
06-04-2007, 10:55 PM
Banana Chips made from Ae Ae fruits!
We start with two Ae Ae fruits
http://www.bananas.org/gallery/watermark.php?file=3253&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3253)
Slice the Ae Ae fruits and fill a bowl with water (H20) and about a tablespoon or two (1tbsp. - 2 tbsp.) of salt (NaCl).
http://www.bananas.org/gallery/watermark.php?file=3254&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3254)
Cut off the Ae Ae peels
http://www.bananas.org/gallery/watermark.php?file=3255&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3255)
Cut them off like this:
http://www.bananas.org/gallery/watermark.php?file=3257&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3257)
Soak the slices in salt water for anywhere from 30 minutes - 2 hours.
Your fingers at this point probably look powdered sugar coated and feel like they're covered in flour.
This step pulls starch out.
http://www.bananas.org/gallery/watermark.php?file=3258&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3258)
Compost the peels.
That's a Jamaican Red peel in the compost bin (thanks, Sean).
I use this bin to bring the scraps out to the barrels.
http://www.bananas.org/gallery/watermark.php?file=3259&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3259)
After waiting 30 minutes or so, drain the water, and rinse them a few times to remove the starch.
Set them to dry in a row.
http://www.bananas.org/gallery/watermark.php?file=3260&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3260)
Set them to dry in rows like this:
http://www.bananas.org/gallery/watermark.php?file=3261&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3261)
Then, pat them dry with another layer of paper towel squares
http://www.bananas.org/gallery/watermark.php?file=3262&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3262)
Any vegetable oil should work well. Here we use Wesson vegetable oil in a 2" or so frying pan. I prefer the oil be very deep.
The oil should be brought up on 10 high, then turn down to 8 or so once it's ready for frying. Alternatively, measure the temp up until it reaches 350 degrees F.
http://www.bananas.org/gallery/watermark.php?file=3263&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3263)
Fry the plantain chips in vegetable oil for a couple minutes, 1-3 minutes or so.
Start with one chip
http://www.bananas.org/gallery/watermark.php?file=3264&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3264)
Fry one chip first.
Starting with one chip will get you a feel for the time it needs to fry - the combination of the thickness of the chip (1mm - 2mm) and the oil temperature will produce different results.
As it is cooling, place two or three more in the oil.
http://www.bananas.org/gallery/watermark.php?file=3265&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3265)
Place the fried chips on paper towels to dry.
Flip them a few times to drain the oil.
Then, garnish the chips with salt (NaCl) and let cool.
Lime, garlic optional.
http://www.bananas.org/gallery/watermark.php?file=3266&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3266)
http://www.bananas.org/gallery/watermark.php?file=3267&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3267)
We start with two Ae Ae fruits
http://www.bananas.org/gallery/watermark.php?file=3253&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3253)
Slice the Ae Ae fruits and fill a bowl with water (H20) and about a tablespoon or two (1tbsp. - 2 tbsp.) of salt (NaCl).
http://www.bananas.org/gallery/watermark.php?file=3254&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3254)
Cut off the Ae Ae peels
http://www.bananas.org/gallery/watermark.php?file=3255&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3255)
Cut them off like this:
http://www.bananas.org/gallery/watermark.php?file=3257&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3257)
Soak the slices in salt water for anywhere from 30 minutes - 2 hours.
Your fingers at this point probably look powdered sugar coated and feel like they're covered in flour.
This step pulls starch out.
http://www.bananas.org/gallery/watermark.php?file=3258&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3258)
Compost the peels.
That's a Jamaican Red peel in the compost bin (thanks, Sean).
I use this bin to bring the scraps out to the barrels.
http://www.bananas.org/gallery/watermark.php?file=3259&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3259)
After waiting 30 minutes or so, drain the water, and rinse them a few times to remove the starch.
Set them to dry in a row.
http://www.bananas.org/gallery/watermark.php?file=3260&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3260)
Set them to dry in rows like this:
http://www.bananas.org/gallery/watermark.php?file=3261&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3261)
Then, pat them dry with another layer of paper towel squares
http://www.bananas.org/gallery/watermark.php?file=3262&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3262)
Any vegetable oil should work well. Here we use Wesson vegetable oil in a 2" or so frying pan. I prefer the oil be very deep.
The oil should be brought up on 10 high, then turn down to 8 or so once it's ready for frying. Alternatively, measure the temp up until it reaches 350 degrees F.
http://www.bananas.org/gallery/watermark.php?file=3263&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3263)
Fry the plantain chips in vegetable oil for a couple minutes, 1-3 minutes or so.
Start with one chip
http://www.bananas.org/gallery/watermark.php?file=3264&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3264)
Fry one chip first.
Starting with one chip will get you a feel for the time it needs to fry - the combination of the thickness of the chip (1mm - 2mm) and the oil temperature will produce different results.
As it is cooling, place two or three more in the oil.
http://www.bananas.org/gallery/watermark.php?file=3265&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3265)
Place the fried chips on paper towels to dry.
Flip them a few times to drain the oil.
Then, garnish the chips with salt (NaCl) and let cool.
Lime, garlic optional.
http://www.bananas.org/gallery/watermark.php?file=3266&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3266)
http://www.bananas.org/gallery/watermark.php?file=3267&size=1 (http://www.bananas.org/gallery/showphoto.php?photo=3267)