How to turn overripe banana skins into ‘bacon’ – recipe

Don’t knock it until you’ve fried it: Tom Hunt’s banana peel ‘bacon’. Photograph: Tom Hunt/The Guardian

As a cook and food lover, I thrive off new ingredients and techniques. Food movements such as zero-waste cooking, plant-based eating and even health fads, even if some are questionable, often push boundaries, creating new and innovative foods, some of which lead to the discovery of intriguing and welcome new flavour experiences.

If I’m being honest, banana skin “bacon” (or bananacon or facon, as some people call it) isn’t all that similar to bacon, but it is delicious, interesting and fun; it’s also really easy to make. The most important thing is to use organic bananas, to avoid pesticides and fungicides. The second most important thing is that your banana skins are super-ripe, with large brown spots, which will guarantee a sweeter end result.