100 pieces Saba banana (unripe)
1 kg sugar
1 gallon cooking oil
Materials and Equipment:
Banana Slicer or knife
1) To prepare syrup, mix one kg of sugar with one liter of water. Boil for 30 minutes. Cool. Adjust sweetness intensity by adding or lessening sugar quantity.
2) Select good and uniform sizes of bananas. Green plantain bananas are recommended. Eating bananas like latundan and lakatan do not have enough starch requirement. Ripe tend to darken and resist crispiness during frying.
3) Wash it thoroughly until all the adhering dirt are removed.
4) Peel the bananas and cut both pointed ends. Peel by lifting the skin of with knife. It is tricky and hard at first. You’ll get used to it eventually.
5) Place the peeled bananas in basin of water to prevent browning and to wash off latex.
6) Slice the bananas uniformly. Thickness should be 1/16 inch. Use a guided knife, a manual slicer or a machine slicer capable of high speed work.
7) Heat the cooking oil up to 270°F. In absence of candy thermometer, monitor by placing a slice in oil, it is ready when rapid bubbling appears on sides. Cook the sliced bananas for 15 minutes or until crispy. Remove from oil and cool.
8) Soak the crispy chips into syrup for 3 minutes. Drain. Store the remaining syrup and use it for the next batch.
9) Cooked in oil (270°F) for 5 to 10 minutes. Try to separate slices which are sticking together.
10) Remove the chips from oil. Place on manila paper or clean towel to drain off excess oil. Turn at interval to facilitate draining.
11) Pack into PP bags or other suitable containers.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.