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Chilli and thyme green banana chips recipe image

Print Chilli and thyme green banana chips

During our recent trip to our banana growers in the Dominican Republic, we found that unripened bananas are commonly used in everyday cooking, and became increasingly addicted to this crunchy, moreish snack.' (Guy Watson) This can be made either with green bananas or plantains, and is good with ceviche, or as an appetiser with tomato salsa and cold beers. Be careful not to stain your clothes (or anything else) with the sticky banana juices.


  • 5 green bananas
  • ⅓ dried chilli, finely chopped
  • 3 sprigs of thyme, leaves removed & chopped
  • Oil for deep frying e.g. vegetable or sunflower
  • Salt & pepper


  1. First, peel the bananas (being careful not to stain your clothes with the skin juices as mentioned above). Peeling them will be more difficult than with yellow bananas, so you may need a knife to get into each one.
  2. Cut each banana in half and then into long batons, about 5mm thick.
  3. Heat a deep fat fryer to 180˚C and cook the chips for 4-5 minutes, or until golden brown. Remove with a slotted spoon, drain on kitchen paper and toss in the chilli and thyme, along with some salt and pepper.
  4. Serve immediately.
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