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4 Serves
66 Mins
Peel the raw green bananas using a sharp knife and place them in a bowl of water to prevent oxidation.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
7 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Using a mandoline, slice the bananas into thin, uniform rounds directly into a bowl.
Heat coconut oil in a heavy-bottomed pot over medium-high heat until it reaches the proper frying temperature.
Carefully add the banana slices to the hot oil in batches, stirring with a slotted spoon to ensure they do not stick together.
Once the chips are golden and crispy, remove them from the oil using a slotted spoon and drain on paper towels.
While still warm, toss the chips with salt and pepper to taste.
2
g39
g7
g
