INGREDIENTS
- 3–4 raw bananas (Surti/Kerala variety)
- 3–4 tbsp water mixed with ¼ tsp turmeric powder and 1 tsp salt
- Oil, for deep frying
- Black pepper powder (optional)
- Chilli powder (optional)
INSTRUCTIONS
- Peel and clean the raw bananas.
- Heat oil in a deep kadhai for frying.
- Keep a slicer ready, as the bananas will be sliced directly into the hot oil. Be careful while doing this.
- Slice the bananas directly into the hot oil.
- Do not overcrowd the pan.
- Fry for 1–2 minutes on one side and gently separate the slices.
- Pour 2–3 teaspoons of the turmeric-salt water mixture over the surface of the frying banana slices.
- Be careful, as the oil will bubble vigorously and may splutter.
- Continue frying until the banana chips are crisp and the bubbling reduces.
- Remove and drain on a kitchen towel.
- Your banana chips are ready.
- While still hot, divide them into batches and season as desired.
- Try chilli powder or black pepper powder for different flavours.
SWEET VARIATION
- For sweet banana chips, replace the turmeric-salt water mixture with a sugar and water solution.
TIP
- For authentic Kerala-style banana chips, use coconut oil instead of regular cooking oil for frying.
- Enjoy!
