Fa’i Kaukau
The Quirky Foodster Team
Ingredients
- Large green bananas, peeled — 4
- Oil for deep frying
- Salt, — to taste
Method
- Slice the green bananas very thinly using a mandoline or sharp knife.
- Heat oil to 170°C (340°F) in a deep pan.
- Fry the banana slices in batches for 2-3 minutes until golden and crisp, stirring occasionally.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with salt while still hot and serve.
Introduction: Thin, crisp fried green banana chips, a simple and popular Samoan snack.
Cultural Background: Green banana chips make use of Samoa’s abundant banana crop before it ripens, fried into crunchy, lightly salted chips enjoyed as an everyday snack or party starter.
Tips: Slice the bananas as evenly and thinly as possible for uniform crisping. Fry in small batches to keep the oil temperature steady.
Variations: Dust with a little chilli powder or paprika for a spicier version; drizzle lightly with honey for a sweet-salty snack.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: These chips are best fresh and are not typically reheated; a brief spell in a low oven can help restore crispness if softened.
Nutrition: Approx. 160 kcal, 1 g protein, 30 g carbohydrate, 5 g fat per serving.
FAQs:
Q: What makes a banana ‘green’?
A: It refers to unripe bananas, firmer and starchier than ripe yellow bananas, ideal for frying into chips.
Q: Can these be baked instead of fried?
A: Yes, thinly sliced and baked at a low temperature, though the texture will be drier rather than crisp-fried.
- Large green bananas, peeled — 4
- Oil for deep frying
- Salt, — to taste
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