Crisp golden yellow hued banana chips mildly flavoured with coconut oil is a delicacy. Those perfectly fried chips have a sweet taste and the light pungency of coconut oil rounds up the flavours. Can I say that I like banana chips better than potato chips (may be not, I love them both!). I love making banana chips at home, it’s very quick and easy to make.
I generally don’t fry the entire lot in coconut oil (but please do if you want). I add a few drops of coconut oil for that unmistakable flavour in my banana chips. Ensure you have kept the frying pan with hot oil on the back burner, a sincere suggestion is to not do this with small children around. Although frying on medium heat will not splutter when turmeric solution is added, it’s good be precautious.
It’s quite easy to peel the raw banana, score the banana skin with the edge of a sharp knife. Carefully peel the skin off, there is no need to use a peeler. This way you can retain the shape of the slices when you fry the banana chips. Try more snack recipes from FOI, hara bhara kabab, sweet potato cutlet, baked nippattu, roasted mung dal to be served at tea-time. Try more raw banana recipes like baalekayi akki roti etc.
- 2 Nendran raw banana/nendra baalekayi/plantain
- ½ Cup water
- 2 Tsp turmeric
- 1 Tsp sea salt/table salt
- Coconut oil/Sunflower oil to fry
- Wash and wipe the plantain/raw banana
- Chop off the ends
- Score the banana (i.e. make slits) along the skin without touching the inside part (it is easy you will get a feel for it)
- Now remove the skin along the scored lines and pat the banana dry with a paper towel, heat oil for frying
- Mix salt and turmeric
- Add enough water and mix to get an yellow salted solution
- When the oil has heated up, directly slice the peeled banana using a mandoline, this will prevent sticking of the banana slices
- The chips start cooking and bubbling up in hot oil, fry on medium heat
- After about 40-50 seconds, carefully add few teaspoonfuls of yellow salted turmeric water
- Keep frying, chips turn yellow and salted
- Once the chips turn crispy, drain them onto paper towels
- Serve crisp, enjoy!
If you not have a mandoline you can slice a few and quickly add to hot oil for frying
Do NOT fry on high heat
Store in airtight container until stocks last!
Banana Chips Stepwise:
Wash and wipe the plantain/raw banana
Chop off the ends
Score the banana (i.e. make slits) along the skin without touching the inside part (it is easy you will get a feel for it)
Now remove the skin along the scored lines and pat the banana dry with a paper towel, heat oil for frying
Mix salt and turmeric
Add enough water and mix to get an yellow salted solution
When the oil has heated up, directly slice the peeled banana using a mandoline, this will prevent sticking of the banana slices
The chips start cooking and bubbling up in hot oil, fry on medium heat
After about 40-50 seconds, carefully add few teaspoonfuls of yellow salted turmeric water
Keep frying, chips turn yellow and salted
Once the chips turn crispy, drain them onto paper towels
Serve crisp, enjoy!
