For the chips: 

1-2 bananas

100 g corn flour + a little more to sprinkle on the work surface

90 g wholemeal wheat flour

140 ml water

2 tbsp olive oil

Salt

Cumin

Paprika powder

For the guacamole:

2 shallots

2 garlic cloves

1 chilli pepper

2 tbsp. sesame oil

1 tbsp tomato paste

3 bananas

3 tbsp lemon juice

½ tsp turmeric

Salt

Pepper

1 bunch coriander

For the banana chips: Peel the bananas, cut into thin slices and spread on a baking tray covered with baking paper. Dry in a hot oven at 80 °C convection for approx. 1.5 hours. Leave to cool and remove from the baking paper.

For the tortilla chips: Mix both types of flour and knead into a smooth dough with 140 ml water, olive oil, salt, pepper and a little cumin. Wrap the dough in foil and leave to soak for 30 minutes. Then roll out the dough in portions on a little corn flour until wafer-thin and sprinkle with a little paprika powder. Cut into triangles with a knife. 

Preheat the oven to 160 °C convection. Spread the dough wedges on several baking sheets lined with baking paper and bake in the oven at 160 °C convection for approx. 25-35 minutes until golden brown.

For the dip: Peel and finely dice the shallots and garlic. Remove the seeds from the chilli and chop finely. Fry everything in the sesame oil, stir in the tomato paste and fry briefly. 

Peel the bananas and cut them into pieces. Finely mash the bananas and lemon juice and mix with the shallot mixture. Season with turmeric, salt and pepper. Chop the coriander and stir in. Serve the dip, tortilla chips and banana chips. 

Let's dip it!

Your Dole team