Kerala Banana Chips
Thin, crisp rounds of raw Nendran banana, seasoned with salt and turmeric and deep fried in coconut oil until golden and crackling. A savoury Onam Sadya classic that is just as good with evening chai any day of the year.
Servings 4 people
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
Raw, fully green Nendran banana works best.
A riper banana peels more easily but the difference in taste is minimal.
Do not soak the slices in the turmeric water for long.
A quick dip and drain is enough; a long soak makes the chips absorb more oil.
Fry in small batches so the oil temperature does not drop.
Store in a dry, airtight container at room temperature for two to three weeks.
Do not refrigerate.