Begin by mixing lime juice and peels in a large bowl of water to prevent banana browning and release their natural ‘juice’.

Peel the bananas and soak them in this mixture.

After soaking for 3 minutes, thinly slice the bananas.

Heat oil in a wok or skillet, adding pandan leaves for aroma. Fry the banana slices, adding them to the pan one by one to prevent sticking. Drain using a colander or transfer to kitchen towels.

In a pan over medium heat, combine water and sugar.

Stir until the sugar syrup thickens.

Turn off the heat, adding fried banana slices to the syrup. Stir and lift them with a spatula until sugar crystals form. Let the coated chips cool before serving.