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Tamil Nadu and Kerala are believed to be where banana chips originated from, and the snack now has travelled the world, transcending all boundaries. It is immensely popular in the Caribbean, Southeast Asia, and Latin America where foodies munch on it as a sweet snack or spice it up with chillies. The combinations are referred to as "thong muan" in Thailand, "pajeri nenas" in Malaysia, and "kripik pisang" in Indonesia. In the Caribbean, they are frequently served with salsa or chilli sauce.
Kerala-style banana chips, also known as Nendran chips or ‘upperi’ in Malayalam, are renowned for their unique flavour and crispiness. These crispy slices are a tasty and delightful treat to accompany meals or tea. They are often served on joyful events like marriages, birthdays, and religious festivals.
Choosing And Preparation Of The Bananas
Nendran bananas, also known as plantains, are the best option to prepare Kerala-style banana chips. If they are not available, you can pick any type of unripe variant. Check that the fruit has green skin. Rinse the raw plantains first, then pat dry with a fresh kitchen towel. Next, cut along the rims and peel off the skin. Keep the peeled fruit submerged in water to avoid discolouration. To keep the bananas from sticking to your hands, apply some oil.
Slicing & Flavouring Of Banana
‘Arival Manai’ is a specific slicer traditionally used to prepare the chips; however, a sharp mandoline slicer can also be used. The flavour and colour of the slices are improved by adding salt and turmeric. In a large mixing bowl, combine salt, turmeric powder, and water. Turmeric lends a bright yellow look to chips. Soak the slices in the concoction for 30 to 40 minutes.
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Frying Process
Kerala-style banana chips are usually made using coconut oil, which gives them a unique flavour and aroma. Heat coconut oil in a pan or kadhai over a medium flame. When frying, oil temperature should be kept constantly between 175°C and 190°C. Fry in batches rather than overcrowding the kadhai for even cooking. Deep-fry the banana slices for about two to three minutes or until crisp and lightly golden.
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Seasoning & Storing
After removing the chips from the kadhai, let the extra oil get soaked up by a tissue. Transfer the slices into a bowl after a minute, and sprinkle seasoning. While salt is the standard seasoning for Kerala-style chips, you can also use chilli powder, peri-peri masala, or black pepper. Toss the chips carefully and equally distribute the seasonings. Before storing, let them cool off to avoid moisture buildup that can turn the chips soggy. Keep in a glass or steel airtight container.
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