Yes, We Have Many Bananas
A Quick Recipe for Chips
Seasons come and seasons go here in Thailand. The October rain seems to be finally waning. The summer excess of Jack fruit is all gone and I’m waiting on the star fruit to ripen in its bimonthly rhythm so I can make some wine. The coconut and papaya are the most reliable and consistent producers we always have a few of those around but nothing excess. A seasonal brown skinned honey flavored fruit is also in season.
The one thing we have in crazy excess right now is bananas. Lots and lots of bananas.
They grow in cords which can sometimes weigh up to 50 pounds. Usually you harvest them when they are green, cut them into bunches, and store in a dry safe place. Like avocados they ripen faster if placed in paper or a cardboard box.
There are many varieties of bananas here. This kind is shorter and has a harder skin than the ones you would see in grocery stores, and also contains a few hard black seeds inside. There are a lot of green banana recipes for this variety, which are sometimes boiled with coconut milk and sugar added. We decided to make banana chips. Any hard skinned green banana or plantain would likely work for these. First you slice them into strips and boil them.
My husband says he boils them for about five minutes with salt added to the water. This releases some of the bitter latex chalky green banana flavors.
Drain the chips afterwards, then fry in oil with salt. Sugar can be added afterwards if you like a sweeter flavor but that's not for me. They are delicious as chips.
Aroy mak! Better than potato chips. Happy eating..
Thai food is the best food. Hands down.