| 1. |
Peel and cut the bananas into thin rounds. |
2. |
Dissolve salt in a cup of water. |
3. |
Heat the coconut oil in a kadai and fry a few chips at a time. |
4. |
When half done, sprinkle salt water, stand well away or the hot oil will splash on you. |
5. |
Fry till golden and crisp. Drain and set aside to cool. |
6. |
When thoroughly cooled, store in airtight tins. |
