Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 338 kcal | 96 kcal |
| Protein | 4.5 g | 1.3 g |
| Fat | 11.2 g | 3.2 g |
| saturated | 1.2 g | 0.3 g |
| Carbohydrate | 56.7 g | 16.1 g |
| sugars | 42.1 g | 11.9 g |
| Fibre | 5.7 g | 1.6 g |
| Sodium | 3 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.2 kg bananas (about 18 medium), peeled and cut into 1/4 pieces
- 1 1/4 cups honey, diluted slightly with water
- 2 1/4 cups crushed walnuts
Instructions
- Slice the bananas straight into the diluted honey rather than letting them sit on the board. Banana starts browning within a minute of being cut, and the honey coats and seals each face as it goes in.
- Thin the honey with just enough warm water that it runs off a spoon in a thread. Neat honey is too thick to coat evenly and leaves sticky patches that never set.
- Lift each slice out, let the excess drip back, and lay them on a mesh-lined tray without overlapping. A slice sitting in a pool of honey welds itself to the tray.
- Press the crushed walnuts onto the slices now, while the surface is still tacky. Sprinkled on later they simply fall off, because there is nothing left for them to hold to.
- Run the first stage at 57 °C for 2 hours. The higher setting takes the surface water off quickly, which is what stops the honey wicking down and gluing everything to the mesh.
- Drop to 46 °C for 9 hours to finish. Sugar browns and turns bitter if it is held hot for long, so the bulk of the drying happens at the lower setting.
- Test a chip that has sat off the tray for a minute rather than one straight out of the machine. Honey stays pliable while it is warm, so a chip that seems chewy up there is often crisp by the time it reaches your hand.
- Store them in a jar with a tight lid and eat them within a month. Honey draws moisture out of the air, and these go leathery in a bag left open on the bench.
