Heat fat in a saucepan. Peel the plantains. Cut into narrow slices with a vegetable slicer, sliding directly into the fat. Bake banana pieces in about two minutes until golden brown, remove with a slotted spoon, drain on kitchen paper and cool. Keep banana chips in a well-sealed tin.
Rinse banana leaves, dry and cut into large triangles (approx. 30 x 35 x 45 cm). Form into bags and wrap the protruding corners at the top edge to the inside – so the bags stay in place and do not open. Fill the banana chips into the bag.
The banana chips taste best when sprinkled with salt and cayenne pepper.
Shelf life: at least 8 days
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