Ingredients:
- 5–6 raw green bananas
- 1 teaspoon salt (or rock salt for fasting)
- ½ teaspoon turmeric powder
- 2 cups water (for soaking)
- Coconut oil (or cooking oil of choice) – for deep frying
Instructions:
- Peel raw bananas and slice them thinly into rounds using a slicer.
- Mix salt and turmeric powder in 2 cups of water.
- Soak the banana slices in this turmeric-salt water for 8–10 minutes.
- Drain and spread the banana slices on a clean cloth. Pat them dry thoroughly.
- Heat coconut oil in a deep pan or kadhai.
- Deep fry the banana slices in small batches on low to medium heat.
- Stir occasionally and fry until golden and crisp.
- Remove using a slotted spoon and place on paper towels to drain excess oil.
- Cool completely and store in an airtight container.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 1g
- Fat: 9g
- Fiber: 2g
- Potassium: 350mg
- Sodium: 200mg (depending on salt used)
Cooking Tips & Variations:
- Use a mandoline slicer for uniformly thin banana slices.
- For spicier chips, sprinkle black pepper or red chilli powder after frying.
- You can also air-fry or bake banana chips for a healthier version.
- For vrat (fasting), use rock salt and avoid turmeric if needed.
Common Mistakes & Fixes:
- Mistake: Chips turn soggy.
Fix: Ensure banana slices are dried completely before frying. - Mistake: Chips absorb too much oil.
Fix: Keep oil temperature consistent and avoid overcrowding the pan. - Mistake: Chips stick together.
Fix: Separate slices before dropping into the oil and stir occasionally.
Chef’s Tips & Tricks:
- Soaking banana slices in turmeric water gives them a beautiful golden color.
- Coconut oil adds authentic Kerala-style flavor.
- Always cool chips fully before storing to retain crispiness.
- Use raw, unripe bananas (not sweet) for the best taste and crunch.
Brand Suggestions:
- Raw Bananas: Available at Indian/Asian stores (e.g., Quality Foods, Asda World Foods section)
- Coconut Oil: KTC, Biona Organic (Tesco, Sainsbury’s, Holland & Barrett)
- Turmeric Powder: TRS, Natco (Indian stores, Tesco)
- Salt/Rock Salt: Saxa, East End Rock Salt
Equipment & Tools:
- Sharp knife or mandoline slicer
- Deep frying pan or kadhai
- Slotted spoon
- Mixing bowl
- Paper towels
- Airtight container for storage
Pairing Suggestions:
- Serve as a tea-time snack with masala chai.
- Great as a crunchy side with South Indian meals.
- Pack in snack boxes for travel or picnics.
Allergen Information:
- Gluten-Free: Yes, naturally gluten-free.
- Nut-Free:
- Vegan:
- Allergens: Ensure oil used is allergen-free and uncontaminated.
Recipe Instructions Step by Step:
Step 1: Peel and Slice Bananas
Use a knife or mandoline to peel and slice 5–6 raw green bananas into thin round chips.
Step 2: Soak in Salt-Turmeric Water
In a bowl, mix 1 tsp salt and ½ tsp turmeric powder in 2 cups of water. Soak banana slices for 8–10 minutes.
Step 3: Drain and Dry
Remove the soaked slices and dry them on a kitchen towel to absorb moisture completely.
Step 4: Heat Oil
Heat coconut oil in a deep frying pan or kadhai on medium flame.
Step 5: Fry Banana Chips
Fry the banana slices in small batches until they turn crisp and golden. Stir occasionally.
Step 6: Drain and Cool
Take out the fried chips and place them on tissue paper to absorb excess oil.
Step 7: Store or Serve
Once completely cooled, store in an airtight container or enjoy fresh!