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Message: <blockquote data-quote="uart" data-source="post: 1457837" data-attributes="member: 41696">1. Peel them2. Slice diagonally into 1-2 cm slices.3. Fry in butter or ghee or coconut oil. About 4 to 5 minutes a side.4. Remove from the pan and squish them flat. (Not sure why this is needed but all of the authentic recipes seem to do it this way)5. Return to the pan and fry them a bit more until they're golden brown, with the edges nice and crispy.This is not a sweet food. It is salted and eaten savory. The taste is very much like potato chips or wedges.Google "resistant starch", it is a completely different thing. Normal starches like you'd find in bread and pasta turn into simple sugars almost immediately after you eat them. Resistant starch however doesn't do this! It's digested rather more like the soluble fibre in vegetables is. That is, it isn't broken down until it makes it to the large intestine, and then not so much into sugars but more into short chain fatty acids.</blockquote>

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