Kerala Banana Chips are deep-fried crispy slices of raw Nendran banana, known for their unique flavor and texture. A popular snack that can be enjoyed anytime.
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Remove the peel of the bananas.
Mix water with a little turmeric powder and immerse the peeled bananas in it for 10 minutes to prevent darkening.
After 10 minutes, remove the bananas from the turmeric water and pat dry with a clean kitchen towel.
Slice the bananas using a mandoline slicer.
In a bowl, mix 1/4 cup water with 1 tsp turmeric powder and salt. Set aside.
Heat coconut oil for deep frying.
Once the oil is hot, add the banana slices. Keep the flame medium to high and avoid overcrowding.
Stir the slices. When the oil bubbles slightly reduce, sprinkle a spoon of the turmeric and salt water over them.
Continue frying for 2-3 minutes or until the sizzling and bubbling stops.
Remove the chips from the oil using a slotted spoon.
Ensure the banana slices are evenly thin for consistent frying.
Do not overcrowd the frying pan to ensure even cooking.
Use a slotted spoon to remove excess oil from the chips.
What type of banana is used for Kerala Banana Chips?
Nendran bananas are used for Kerala Banana Chips due to their firm texture.
Why are the bananas soaked in turmeric water?
Soaking in turmeric water prevents the bananas from darkening.
Can I use any other oil instead of coconut oil?
Coconut oil is traditional, but you can use other oils if preferred.
How do I ensure the chips are crispy?
Ensure the oil is hot enough and do not overcrowd the pan while frying.
How long can I store these banana chips?
Store in an airtight container for up to two weeks.
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