This Kerala banana chips recipe makes thin, crisp rounds of raw Nendran banana. They are fried in coconut oil until pale gold, and they crackle when you bite into them.
The salt and turmeric go into the water before frying, not sprinkled on after. That way, every chip tastes seasoned all the way through.
This is the snack that lands first on the banana leaf at an Onam Sadya, Kerala’s big harvest feast. It is served right after the salt, and it is just as good with evening chai any regular day.
It keeps well in a jar for weeks too. (step-by-step-recipe-video)
What is Kerala Banana Chips?
Kerala banana chips are thin, fried slices of raw Nendran banana. In Malayalam, they are called ethakka upperi or kaya varuthathu.
They are seasoned with salt and turmeric, then deep fried in coconut oil until crisp. They stay savoury, not sweet, with a pale golden colour.
On its own, the word upperi just means a fried snack in Malayalam.
Ethakka upperi is the more exact name for this particular chip.
Kerala banana chips are not the same as sharkara varatti, the other banana snack from the same Onam Sadya spread. Sharkara varatti is coated in jaggery syrup and eaten as a sweet, while this one stays salty and plain.
They are also different from the thin banana wafers sold in supermarkets across India.
Those are usually made from regular bananas fried in refined oil. This recipe uses raw Nendran banana and coconut oil instead, for a deeper flavour and a firmer bite.
This is also what people usually mean when they search for a raw banana chips recipe. Not baked, not air fried, but properly deep fried the traditional way.
Regional Variations of Kerala Banana Chips
Banana chips change a little from state to state, even though the idea stays the same. Here is how a few regions make theirs.
Kerala. In Kerala, banana chips are made with raw Nendran banana, coconut oil and just salt and turmeric. Nothing else goes in, and the coconut oil is what gives it that deep, unmistakable flavour.
Tamil Nadu. In the Kanyakumari and Nagercoil area, banana chips are often lighter in colour and more intensely seasoned than Kerala’s. Some makers there fry them in groundnut oil instead of coconut oil.
Karnataka. Along the coastal Karavali and Malnad belt of Karnataka, the same chip is called balekai or baalekayi chips. It is usually fried in coconut oil too.
Spiced versions with red chilli or black pepper are common there as well.
Andhra Pradesh and Telangana. In Andhra and Telangana kitchens, banana chips are usually spiced with chilli powder, turmeric and black pepper. They are rarely left plain and salty.
It is a hotter, more masala forward chip than the Kerala original.
Pan-India banana wafers. The thin banana wafers sold in packets across the rest of India usually skip the Nendran banana altogether.
They are made from regular bananas, fried in refined vegetable oil. They come out thinner and milder than the real Kerala chip.
The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
How to Get Crispy Kerala Banana Chips (Preparation Tips)
Most of what decides whether your chips turn out crisp happens before they ever touch the oil.
Pick bananas that are still fully green. Ripe or half-ripe bananas turn soft and sweet when fried instead of crisp.
Oil your hands before you peel. Raw banana sap stains fingers black, and a little oil on your palms stops that completely.
Slice the chips thin and even, about 2 to 3 mm thick. Thicker pieces stay soft in the centre even after the outside turns golden.
Do not soak the slices for long. I just mix them through the salt and turmeric water once, then drain right away. A long soak makes the chips absorb more oil.
Keep the flame at medium, the way I do in my video. Too high, and the outside browns before the inside cooks.Too low, and the chips soak up oil instead of frying crisp.
Fry in small batches. “A crowded kadai, my deep Indian frying pan, drops the oil temperature fast. The chips turn soft instead of crackly.”
If your chips are not turning crisp, it is almost always damp slices or a crowded pan. Pat the slices dry after draining the turmeric water, and give them room to fry.
Listen for the sound instead of watching the clock. The chips are done when the bubbling settles into a light crackling.
That is exactly how I check mine.
Why This Kerala Banana Chips Recipe Works
This recipe works because it copies exactly what already works in Kerala kitchens, without adding anything extra.
Raw Nendran banana holds its shape in hot oil. Its low sugar and high starch mean the slices fry crisp instead of turning mushy.
Turmeric goes into the soaking water, not sprinkled on after frying. This colours every slice evenly and helps stop the raw banana from turning dark while you work.
Coconut oil is not optional here. It is what makes a Kerala banana chip taste different from a plain chip fried in any other oil.
The sound test takes the guesswork out of frying. Instead of trusting a timer, you fry until the oil quiets down and the chips start to crackle.
That trick works no matter how big your batch is.
Five ingredients, one pan, thirty minutes. There is nothing here that needs a special trip to the store or a tricky technique.
Learning to Listen for the Crackle
The first time I tried to fry banana chips on my own, I stood over the kadai staring at the clock instead of the oil. Every batch came out either soft or too dark, and I could not figure out why.
It was Dilip’s Maa, my mother-in-law, who finally stopped me from watching the timer. She told me to close my eyes for a second and just listen to the oil.
She was right. The moment the loud bubbling turns into a lighter, crackling sound, the chips are ready.
No clock can tell you that as well as your own ears can.
Now every Onam, I fry a big batch of these chips the morning before the feast. The kitchen fills with that same crackling sound.
My daughter stands at the door asking if she can taste one before they cool. I always let her have one, even while it is still too hot to hold properly.
That is exactly how I remember tasting them for the first time too.
A good Kerala banana chip does not need anything fancy behind it. It just needs someone who taught you to listen.
What to Serve with Kerala Banana Chips
On an Onam Sadya, these chips go right after the salt, alongside sharkara varatti, pappadam and a ripe banana.
Outside of festival season, they are just as good with a cup of masala chai in the evening.
They also work well next to a bowl of rasam and rice, adding some crunch to an otherwise soft meal.
Pack a small box for a train journey or a lunchbox. They do not need a fridge, and they will not turn soggy in a few hours.
How to Store Leftover Kerala Banana Chips
Let the chips cool completely on a plate before you put them in a jar. Any warmth left inside turns into moisture, and moisture is what makes fried chips go soft.
Store them in a clean, dry, airtight container at room temperature. They stay crisp for two to three weeks this way.
Do not put them in the fridge. The cold pulls moisture into the chips and turns them chewy instead of crisp.
If a batch does soften after a week or two, spread the chips on a tray. Leave them in the open air for half an hour.
This usually brings most of the crunch back, though it will never be quite as good as fresh.
Pro Tips for Perfect Kerala Banana Chips
These are the small details that separate an average batch from a genuinely crisp one.
Buy bananas a day or two before you plan to fry. Keep them at room temperature, not in the fridge, since cold slows down peeling.
A slightly riper banana peels more easily than a fully green one. The taste of the finished chip does not change much, so pick whichever is easier for you to work with.
Do not worry if some slices come out an odd shape. Very raw bananas can peel unevenly, and the taste is exactly the same either way.
Keep the oil deep enough that the slices float and fry evenly. A shallow layer of oil means you have to keep flipping constantly, and some pieces still brown unevenly.
Use a mandoline slicer or a dedicated chip cutter if you have one. Either tool slices vegetables into thin, even pieces far faster than a knife.
Add the turmeric water to hot oil carefully, not all at once. It will splutter the moment it hits the oil, so pour it in slowly and stand back a little.
Stir gently and turn the chips now and then while they fry. This stops any slices from sticking together or browning on just one side.
Drain the fried chips on a plate lined with a clean kitchen towel. This pulls off the extra oil and keeps them crisp instead of greasy.
Salt the water, not the finished chips. Salting after frying gives an uneven bite, while salting the soaking water seasons every slice the same way.
Coconut oil is worth using here even if it costs more. It is the single biggest reason a Kerala banana chip tastes the way it does.
Make a bigger batch than you think you need. These disappear fast once people know there is a fresh batch in the house.
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Basic Kerala Banana Chips Ingredients Used
Just five simple ingredients go into this recipe, and each one earns its place.
Raw Nendran banana. This is the specific plantain used in an authentic Nendran banana chips recipe. It is firm and starchy compared to a regular banana, which is exactly why it fries crisp instead of turning soft.
Coconut oil. This is what gives Kerala banana chips their real flavour, and there is no good substitute for it here. A neutral oil will fry the chips fine, but the taste will be noticeably flatter.
Turmeric. Turmeric gives the chips their golden colour and helps stop the cut banana from darkening while you work. It also carries a very mild flavour of its own that comes through once fried.
Salt. Salt goes into the soaking water, not sprinkled on afterwards. That way, every chip is seasoned the same, from the first bite to the last.
Water. Water is just the carrier for the salt and turmeric here. It needs to be enough to properly coat the sliced banana, not to soak it for long.
How to Make Kerala Banana Chips (Step-by-Step Recipe)
Here is the full method for this Kerala banana chips recipe, step by step. You can also download the recipe card below and keep it handy while you cook.
Peeling and Slicing the Bananas
Rub a little oil on your hands first, since raw banana sap stains fingers black. Trim the ends off each Nendran banana.
You can peel it two ways. Cut the banana in half and peel from the cut end, or slit the skin lengthwise and lift it away in strips.
Once peeled, slice the banana into thin, even rounds, about 2 to 3 mm thick. A mandoline slicer or chip cutter makes this faster and more even than a knife.
Preparing the Salt and Turmeric Water
Mix the salt and turmeric into the water in a large bowl until it dissolves.
Add the sliced banana rounds and mix once so every slice touches the water. Drain right away, since this is a quick dip and not a long soak.
Frying the Chips
Heat coconut oil in a deep, heavy kadai over medium flame.
Slide the drained banana slices into the hot oil in a single layer, without overcrowding the pan.
Fry on medium flame, turning the chips now and then, until the loud bubbling settles into a lighter, crackling sound. That sound is your cue that the chips have turned crisp.
Lift the chips out with a slotted spoon and drain them on a plate lined with a clean kitchen towel.
Let them cool completely before you taste one or store the batch.
Kerala Banana Chips
Equipment
Ingredients
- 2 large raw Nendran bananas or any firm raw banana/plantain
- 1 tsp salt
- 1/2 tsp turmeric powder
- 4 cups water
- Coconut oil for deep frying
Instructions
- Rub a little oil on your hands, then trim the ends off each banana. Peel by cutting it in half and peeling from the cut end, or by slitting the skin lengthwise and lifting it away in strips.
- Slice the peeled banana into thin, even rounds, about 2 to 3 mm thick, using a mandoline slicer, chip cutter, or a sharp knife.
- Mix the salt and turmeric into the water in a large bowl until dissolved.
- Add the banana slices, mix once so every slice touches the water, then drain right away.
- Heat coconut oil in a deep, heavy kadai over medium flame.
- Slide the drained slices into the hot oil in a single layer, without overcrowding the pan.
- Fry on medium flame, turning occasionally, until the loud bubbling settles into a lighter, crackling sound.
- Lift the chips out with a slotted spoon and drain on a plate lined with a clean kitchen towel.
- Let the chips cool completely before serving or storing.
Notes
Frequently Asked Questions About Kerala Banana Chips
Why are my banana chips not turning crisp?
This usually comes down to damp slices, a crowded pan, or oil that is not hot enough. Pat the slices dry after draining the turmeric water, and fry in small batches at a steady medium flame.
Which banana is best for making banana chips?
Raw, fully green Nendran banana works best because it is low in sugar and high in starch. If you cannot find Nendran, any firm raw banana or plantain will still work, though the taste will be a little different.
Can I make banana chips without a slicer?
Yes, a sharp knife works fine, though it takes longer to get even slices. Try to keep every round the same thickness, since uneven slices fry unevenly.
What is the Malayalam name for banana chips?
They are usually called ethakka upperi or kaya varuthathu. The word upperi alone just means a fried snack in Malayalam and is not specific to banana chips.
Can I use a different oil instead of coconut oil?
You can fry these in any neutral oil and they will still turn out crisp. Coconut oil is what gives the chips their real Kerala flavour, so only skip it if you truly cannot get any.
How long do homemade banana chips stay fresh?
Stored in a dry, airtight container at room temperature, they stay crisp for two to three weeks. Keep them away from the fridge, since cold draws in moisture.
Why did my banana chips turn dark instead of golden?
This usually means the oil was too hot. Or the slices sat too long before frying and started to darken on their own.
Are homemade banana chips healthy?
They are a fried snack, so they are best enjoyed in moderation rather than as an everyday food. Making them at home does let you control the oil and skip the extra preservatives found in packaged chips.
What is the difference between banana chips and banana wafers?
Kerala banana chips are made with raw Nendran banana and coconut oil, which gives a thicker, deeper flavoured chip. Banana wafers, sometimes called yellow banana chips, are the kind sold in packets across India, and they use regular bananas fried in refined oil.
Can I make a spicy version of banana chips?
Yes, you can add a pinch of red chilli powder or black pepper to the turmeric water before frying. This is closer to how banana chips are made in parts of Andhra and Karnataka.
Why do my chips taste raw or bitter in the centre?
This usually means the slices were cut too thick. The outside cooked before the inside had a chance to fry through.
Can I make banana chips with ripe bananas?
No, ripe bananas are too soft and sweet, and they will fall apart in hot oil instead of frying crisp. You need a firm, raw, unripe banana for this recipe.
Recommended Products
A deep, heavy kadai matters more than people expect for this recipe. A thin one heats unevenly, and that is exactly what leaves some chips golden and others pale in the same batch.
I use an Indus Valley kadai for frying these chips. Its thick base holds a steady medium flame, and the depth lets the slices float freely instead of crowding the bottom.
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