This is the healthiest stand-in for a tortilla chip that you’ll find – and a fun snack for kids.

If your little one hates bananas, then use the mango salsa on top of quesadillas, chili, or grilled chicken.

Yield: 4 to 5 servings

2 ripe bananas

cayenne pepper, for dusting

kosher salt, to taste

Preheat oven to 200˚F.

Peel bananas and, using a sharp knife, cut into very thin slices. Place slices on a baking sheet lined with parchment paper. Lightly sprinkle with cayenne pepper and salt. Place in oven and bake 3 hours, turning occasionally.

Allow to cool about 2 hours before stacking in a container.

In a medium bowl, add oil and lemon juice and whisk. Season with salt and add rest of ingredients.

Mix well and taste. Adjust seasoning, if necessary.

Wrap and refrigerate until serving.