Wash the banana peels thoroughly and slice them into thin strips, about half an inch wide.

In a mixing bowl, combine liquid smoke, soy sauce, oil, and spices. Toss the banana peel strips into the marinade and let sit for 15 minutes.

For pan-frying, heat a skillet over medium heat with a drizzle of oil. Fry marinated peels for about 3-4 minutes on each side until golden brown and crispy.

For baking, preheat the oven to 350°F (175°C) and spread strips on a lined baking sheet in a single layer. Bake for 10-15 minutes, checking frequently.

Let the cooked bacon cool slightly before serving. Store leftovers in an airtight container in the fridge for up to 2 days.