Wait till your organic banana peels have brown spots to indicate they are ripe. Wash peels with lemon juice, pull peels off, put peeled fresh banana flesh in freezer to prevent discoloration till needed. For each banana, 4 peels, use teaspoon of sweet thick soy sauce. Sprinkle inside peel with mild black garlic powder, sprinkle same amount of smoked paprika, same amount of white pepper. Lay flat in baking dish, soft side up.

While marinading the peels, roast the banana chips. Slice, spray with olive oil, roast 30 minutes at 350F degrees.

Medium Heat large skillet, spray with olive oil, fry four or five peels, soft side up, till juice bubbles out of strips, about five minutes, then flip, outside peel up, fry two minutes. Drain on paper. Fry second batch, drain, serve. They will feel crispy. Pairs well with Dijon mustard and vegan tofu egg scramble.

Sandwich two thin slices of silken egg tofu between four banana peels, two on bottom, two on top. Panfry five minutes on each side, just like bacon, till silken egg tofu has crisped brown. Slice in two strips, serve.