These oven-baked coconut and banana chips make a delicious side to serve with your favourite curry. And they’re perfect for kids’ lunchboxes.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
3 bananas, sliced
¼ lemon, juice
¼ cup grated fresh coconut
¼ cup coconut oil, melted
½ tsp salt

METHOD
1. Preheat oven to 150°C and line a baking tray.
2. Dip the banana slices in the lemon juice, then in the coconut and arrange on the baking tray.
3. Drizzle with oil and sprinkle with salt. Bake for 25 minutes, until the bananas are crispy and the coconut is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more chip alternatives? Make these deep-fried pap chips with curry mayo for a budget-friendly option!