To make Kerala banana chips, peel and thinly slice nendran bananas, then soak them in salted turmeric water for 10-15 minutes. Rinse, drain, and pat dry. Heat coconut oil in a deep pan, then fry banana slices in batches until they're golden and crispy. For even seasoning, sprinkle a saltwater solution into the hot oil while frying. Drain on paper towels and allow them to cool completely. Store in an airtight container to keep the chips fresh.
Ingredients:
- 4 raw nendran bananas (Kerala bananas, available at specialty stores)
- Salt, to taste
- tsp turmeric powder
- Coconut oil (for authentic flavor) or vegetable oil for frying
- Water for soaking and rinsing
Steps:
- Prepare the Bananas:
- Peel the bananas by slicing down the side and gently removing the peel. It helps to cut off both ends of the banana.
- Slice the bananas thinly using a mandoline slicer or a sharp knife. Ideally, the slices should be thin and even for uniform frying.
- Soak the Slices:
- Place the banana slices in a bowl of water and add a pinch of salt and turmeric powder. Let them soak for about 10-15 minutes; this step helps enhance the color and flavor of the chips.
- After soaking, rinse the slices under cold water and drain well. Pat them dry with a clean cloth or paper towel.
- Prepare the Oil for Frying:
- In a deep frying pan or a heavy-bottomed wok, heat coconut oil on medium heat. Coconut oil gives an authentic flavor, but vegetable oil can be used as an alternative.
- To check if the oil is ready for frying, drop a small piece of banana in it. If it sizzles and floats up, the oil is hot enough.
- Fry the Banana Slices:
- Carefully add a handful of banana slices to the hot oil, making sure not to overcrowd the pan. Overcrowding will reduce the oil temperature, causing soggy chips.
- Fry the slices on medium-high heat, stirring occasionally to ensure even cooking. They should turn crispy and golden-yellow. This takes about 2-3 minutes per batch.
- Season While Frying (Optional):
- For an extra flavor boost, dissolve a little salt in a few drops of water. Once the banana slices are almost done frying, sprinkle this saltwater solution into the hot oil, being very cautious as it will splatter.
- The salt solution evenly seasons the chips, giving them a savory taste without directly adding salt.
- Drain and Cool:
- Remove the fried chips from the oil with a slotted spoon and place them on paper towels to absorb excess oil.
- Allow the chips to cool completely, as they will continue to crisp up as they cool down.
Storage:
Once fully cooled, store the chips in an airtight container to keep them crispy. They stay fresh for up to 1-2 weeks if stored in a cool, dry place.
Tips:
- Use raw nendran bananas for the authentic taste and texture.
- Ensure the oil is at the right temperature for crispiness.
- If you prefer a spicy variation, sprinkle a little black pepper or chili powder over the chips after frying.
Enjoy your homemade Kerala banana chips as a delicious snack.
