Banana crisps with curry
Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Ingredients
| 1 | plantain |
| 250 ml | sunflower oil |
| 10 g | curry powder |
Instructions
- Peel the plantain and cut into thin slices using a food slicer or mandoline.
- Cut the plantain with a small cutter so that all the slices are identical in size.
- Pour the sunflower oil into a pan and heat the oil to between 190°C and 200°C.
- Fry the plantain in the oil until nice and crispy.
- Sprinkle curry powder over the crisps and allow them to cool on kitchen paper.
Serving suggestions:
- As part of a dessert or amuse-bouche.
- As an (aperitif) snack.