Wednesday, March 12, 2014

Keripik Pisang (Crispy Banana Chips)

Lovely Alice of I Love.I Cook.I Bake is hosting the Asian Food Fest for this month and her selected country is Indonesia. I do not know much about Indonesian cuisine, so have to depend on my search from the internet. I came across this Keripik Pisang (crispy banana chips), and it is simple enough for me to attempt. We do have our own local banana chips snacks, which are really crispy and coated with sweet caramel, rather addictive! This Indonesian version is much simpler, where the chips are seasoned with a little salt. Looking at these Keripik Pisang from the website, makes me wishing for some Ngaku Chips (Arrow head chips) which I made for the recent Chinese New Year, of course they do not last long in my house! Got to wait a whole year as arrow heads are only available when it's close to Chinese New Year. Since I can't have my Ngaku Chips, I'll make some Keripik Pisang instead!  :)


Keripik Pisang (Crispy Banana Chips)


To make the chips, get some unripe bananas. The ripe ones would not make crispy chips.

To peel the bananas, use a vegetable peeler or slice off the skin with a sharp knife. Skin of young bananas would not peel off easily as when they are ripe. I use a mandolin to slice the peeled bananas diagonally to get even thickness. You may slice the bananas thinly with a very sharp knife. The recipe states that the sliced bananas are to be soaked in a solution of lime juice and water for an hour, drain and mix with a little salt. I have however only soaked them for about 15 minutes, drain, shake off excess water, and sprinkle lightly with a little salt. Deep fry in hot oil until crispy and dry. Drain on kitchen paper towels. Store in airtight container when cool.


I bought a comb of medium-sized unripe bananas and they sort of shrink in size when fried. So choose the bigger ones to get really nice big chips.


Keripik Pisang (Crispy Banana Chips)
(source from : indonesiaoriginalrecipes)
1 unripe banana comb
1 teaspoon lime juice mix with 1 liter of water
cooking oil
salt to taste

  1. Peel the bananas using a vegetable peeler or a sharp knife. Slice the banana thinly, using either a mandolin slicer or a very sharp knife, at a diagonal. (I use a mandolin, slicing the bananas at a diagonal, directly into the water)
  2. Soak bananas for 1 hour. (I soaked for 15 minutes)
  3. Drain bananas, and shake off excess water. Put bananas slices into a container and sprinkle lightly with salt. Stir gently until smooth (no grainy salt visible), let stand for 5 minutes. Shake off excess water if any. 
  4. Heat oil in wok and fry the banana slices, turning them over frequently until they are dry and crisp. Remove with a slotted ladle and drain on kitchen towel to absorb excess oil.
  5. When cool, store in airtight container.


I am submitting this post to Asian Food Fest : Indonesia hosted by Alice of I Love.I Cook.I Bake



20 comments:

  1. I'm telling you Joyce, I just never know what I will be nibbling on when I visit! Banana Chips, oh my goodness and pretty easy too. I bet they are so yummy and yes, pretty addictive too!

    It's going to be such fun discovering other Indonesian foods. Thank you so much for sharing, Joyce...

    ReplyDelete
  2. Delicious and unputdownable banana chips. Wonderfully prepared.
    Deepa

    ReplyDelete
  3. Oh, Joyce, your banana chips look like potato chips & I certainly can't resist with them! Very interesting recipe as I never see banana chips that are fried b4. In the past, I only tried the baked method & they look golden colour after baking.

    ReplyDelete
  4. Hi Joyce
    I used to buy this kerepek pisang when I was young but nowadays I don't really want to buy stalls bought deep fried foods. I never make this before and would love to try out one day as this kerepek pisang really yummy.

    ReplyDelete
  5. OMG! another snack that's gonna be a good addition to my cookie table ... jars and jars of cookies will love these banana chips sitting next to them

    ReplyDelete
  6. Joyce, I love banana chips! I used to eat bags and bags of them in my younger days. I am certainly tempted to try this in my kitchen but I have to wait till the water situation improves first.

    ReplyDelete
  7. They look so evenly thin and crisp!

    ReplyDelete
  8. Love to munch these crispy chips,our family favourite.

    ReplyDelete
  9. Oooh...interesting....never knew it was so easy... but then again...prob it would be me munching on e chips again.

    ReplyDelete
  10. Hi Joyce, I used to buy this kind of crispy banana chip from malay stall.
    Your chips looks so good too, make me craving for them :)

    ReplyDelete
  11. Love these crispy banana chip, everyone favourite!

    ReplyDelete
  12. Hi Joyce , first time I heard of banana chips , love bananas and I will be making these soon , you make it seem so easy . Thanks for sharing :)

    ReplyDelete
  13. Oooo these look mighty crispy. Must be pretty addictive.

    ReplyDelete
  14. Muy bueno lo he probado se ven crujientes,abrazos

    ReplyDelete
  15. Hi Joyce,

    I remember eating these banana chips too... Like to eat them being sugar-frosted :p

    You have deep frying looking so fuss free :p

    Zoe

    ReplyDelete
  16. Hi Joyce, I've never tried deep frying before... will give this a try :D

    ReplyDelete
  17. one of my favorite snacks !!

    ReplyDelete
  18. I don;t think i will stop eating till its all gone!

    ReplyDelete
  19. Joyce, this is one of my favourite snack, and its so difficult to get a good one! Thks for your participation :)

    ReplyDelete
  20. I love banana chip, but I believe it's not lime juice as in citrus, but lime as in limestone.

    ReplyDelete

LinkWithin

Related Posts with Thumbnails