Banana and Ridged Potato Chips

Headnote

This dish is built on contrast: the clean sweetness of banana set against the dry, savoury crunch of ridged potato. It is simple in composition, but exacting in execution, with each element fried separately to preserve its own character. The result should be crisp, light, and sharply seasoned, with no excess oil and no softness left in the chips.

Recipe essentials

Dish category: Crisp snack

Cuisine or origin: Contemporary

Course type: Snack

Yield: 1 serving

Serving size: 198 g

Prep time: 15 minutes

Cook time: 12 minutes

Total time: 27 minutes

Difficulty: Moderate

Equipment

Sharp knife

Mandoline or ridged slicer

Medium heavy saucepan

Slotted spoon or spider

Paper-lined tray

Fine grater or microplane

Kitchen thermometer

Ingredients

For the chips

Potato, 140 g, peeled

Banana, 40 g, peeled

Rapeseed oil, 450 g, for frying

Salt, 3 g

To finish

Salt, 2 g

Method

1. Cut the potato into thin ridged slices, approximately 2 mm thick, keeping the cuts even so the chips cook at the same rate. Slice the banana into thin rounds, 3 mm thick, and keep them separate from the potato.

2. Place the rapeseed oil in a medium heavy saucepan and heat it to 170°C. Line a tray with paper.

3. Fry the potato in batches for 4 to 5 minutes, stirring gently, until the ridges are deeply golden and the chips are rigid and dry at the edges. Lift out and drain well on the paper-lined tray.

4. Fry the banana slices for 1 to 2 minutes, turning once, until pale gold with crisp edges and a delicate caramel aroma. Remove immediately and drain thoroughly.

5. Season the hot chips with the 3 g salt while they are still warm, then allow them to cool for 2 minutes so the surface sets fully. The texture should be brittle, not leathery.

6. Combine the potato and banana chips just before serving and finish with the remaining 2 g salt. The final weight should be approximately 198 g.

Plating and serving

Arrange the chips in a shallow, loose mound rather than a compact pile. The banana should appear as a sweet interruption among the ridged potato, with both textures clearly visible and distinct. Serve immediately while the chips remain crisp.

Professional notes

Keep the oil temperature steady; if it falls, the chips will absorb fat and lose their clean snap. The banana must be fried briefly and drained at once, or it will collapse into softness. Season in two stages to preserve clarity on the palate.