Yes, salt and pepper banana skins. Like salt and pepper squid, but… minus the cephalopod. And minus the batter. This is an amazing topping for sweet potato mash or curries! And it’s a great recipe to reduce food waste.
If you’re sat there wondering if banana skins are even edible, the answer is: yes, they are! Some people argue against eating banana skins, solely because monkeys don’t eat them. But monkeys can’t cook. When you think about it, monkeys don’t eat orange peels either, but I don’t think that’s any reason for people to give up eating marmalade.
Some people have also asked if they should be concerned about pesticide residue. My answer would be that if you ordinarily buy organic food, you probably already buy organic bananas too, in which case there’s no reason to be concerned. Similarly, if you would ordinarily consume non-organic apples, non-organic grapes, non-organic nectarines etc. without peeling them, there’s no reason to be unduly concerned about non-organic banana peels. Either way, just wash the skins thoroughly before you use them.
Banana peels are used to make things like curries and chutneys in other parts of the world; they’re just not a popular ingredient in the West. But they’re actually really tasty! Over-ripe peels can be boiled with vanilla and cardamom to make a delicious banana tea. You can also make curries with banana skins. But these crispy peels are also really, really good. Banana skins have a savoury flavour. This complements sweeter vegetables like sweet potatoes but also adds depth of flavour to other vegetable dishes.
Prep time: 10 mins
Cook time: 20 minutes
1 tbsp garlic oil
3 banana skins, thoroughly washed and cut into thin strips, around 3 inches long.
2 spring onions, sliced
2 red chillis, sliced
Salt and pepper
Heat a medium sized frying pan on high heat. Add the garlic oil.
Add generous amounts of salt and pepper to a bowl and toss the banana skins in the seasoning.
Add the seasoned skins to the frying pan and allow them to crisp up in the hot oil. This usually takes around 10-15 minutes.
When the skins are almost crispy, add the spring onions and red chillies and continue to fry for a further 5 minutes.
Serve as a topping on mashed sweet potato or alongside a curry, with some fresh coriander.