Tips To Make South Indian Banana Chips At Home; Recipe Inside
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Originating from the Southern parts of India, banana chips have made their way into homes throughout the country and even some parts of the world. The subtle sweetness and crispy chips are just the perfect accompaniment to evening teas, coffees, and even to munch on between meals.

While banana chips are now readily available at most grocery stores across the country, the added preservatives and salts can make you double-guess your cart. But the good news is that making banana chips at home is not as difficult as you might think. If you want to make a batch at home, here is an easy recipe followed by tips to make crispy banana chips.

How To Make Banana Chips At Home?

Ingredients:

  • 3 raw Nendran bananas
  • 1 tsp turmeric powder
  • 1 tbsp salt
  • 4 cups water
  • Oil for deep frying

Instructions:

  1. Peel bananas and slice evenly using a mandoline slicer.
  2. Mix some turmeric powder in water and salt, and soak the slices for about fifteen minutes.
  3. Take the slices out of the water and pat them dry.
  4. Heat some oil in a kadhai and deep fry the banana slices on medium heat
  5. Keep stirring to separate the banana slices.
  6. Carefully drizzle about 1-2 teaspoons of the saltwater solution over the chips.
  7. Once crisp, transfer the banana chips to a paper towel and drain excess oil.
  8. Let the chips cool before serving or serving.

Tips To Make A Crispy Batch Of Banana Chips

Use Raw Bananas

One of the most important steps to the crispiest banana chips is to use raw, completely green, and firm bananas. Also known as nendran pazham in Kerala, these raw bananas are starchy and have low sugar content, making them perfect for frying into chips.

Slicing Techniques

Once you have bought the raw bananas, the next step is to slice them. Since you’d want your chips to be of uniform thickness, carefully slice the bananas evenly. You can either use a very sharp knife or invest in a mandoline slicer that is used to chop bananas into thin slices.

Turmeric Water Solution

Raw bananas turn black very quickly. To prevent the sliced bananas from oxidising, you need to keep a turmeric water solution handy. All you need to do is mix a teaspoon of haldi (turmeric powder) in 2-3 cups of water. After slicing the bananas, soak them in the prepared solution for about fifteen minutes.

Deep Fry

For a traditional South Indian flavour, it is recommended that you deep fry the banana chips in coconut oil. As an alternative, you can use sunflower oil or a high-quality vegetable oil. Just make sure that the oil is heated to a temperature of 160-170°C, which can be achieved on a medium flame, before you put the banana slices in the kadhai.

Drizzle Salt Water

One of the important hacks that can help you make crispier banana chips at home is using a saltwater solution. You can drizzle a little salt solution when you see the banana chips getting crispy. Since this can be tricky as the oil might splash, you need to be careful and gently sprinkle a few drops and step aside.