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One recipe to sign off on: banana slices from the Philippines, cane sugar and coconut oil. No palm oil, no preservatives and no added flavourings, which keeps a kitchen specification short Sweet, not salty: cane sugar belongs to the recipe and carries the banana flavour through the drying. About 35 g of sugars per 100 g, which is why a small handful already goes a long way in a bowl Crisp straight out of the pack: thin slices stay firm and break with a clean snap. They take up moisture, which is why dry storage matters and why they turn softer in yogurt, porridge or warm milk The numbers before the first bite: 525 kcal, 34 g fat of which 29 g saturated, 58 g carbohydrates and 7 g fibre per 100 g. Coconut oil is what carries the richness and keeps the portion small 3 kg in one tub: bulk snacks with a working container for a cafe counter or a weighing scoop. Store dry and out of sunlight, and keep the small hard pieces away from children under three years