Cooking banana chips with coconut-ginger dip

Name: Cooking banana chips with coconut-ginger dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 l vegetable oil; 2 plantains (à approx. 250 g); 30 g Coconut flake; 15 g fresh ginger tuber; 200 g Schmand; 1 TABLESPOON Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 l vegetable oil
2 plantains (à approx. 250 g)
30 g Coconut flake
15 g fresh ginger tuber
200 g Schmand
1 TABLESPOON Lime juice
7-10 Tbsp Salt
7-10 Tbsp Chilli powder

Directions

1
Heat the oil to approx. 175 °C. Peel bananas and cut or slice them into thin slices. Fry banana slices in portions for about 3 minutes. Drain fat well on kitchen paper.
2
For the dip, roast the grated coconut in a pan without fat for approx. 5 minutes, turning, remove. Peel and finely grate the ginger. Mix sour cream, ginger, lime juice and grated coconut. Season to taste with salt.
3
Season banana chips with chilli powder and salt. Arrange dip and chips.