Kerala Banana Chips

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Bananas and Soaking Water

   First, get all your tools ready: a kadhai/wok, large mixing bowl, sharp knife, mandoline slicer (if using), slotted spoon, paper towels, small bowl, and measuring spoons. Peel the 4 raw bananas. You might need to make a shallow cut along the length of the banana skin and then peel it off. Immediately place the peeled bananas into a large mixing bowl filled with 500 ml of water and 1 teaspoon of salt. This prevents them from turning black.

2. 02

   Slice the Bananas

   Take one banana out of the salt water at a time. Using a sharp knife or a mandoline slicer, slice the banana into very thin, round chips, about 1-2 mm thick. If using a knife, try to make them as thin as potato chips. As you slice each banana, immediately put the slices back into the salt water in the large mixing bowl to keep them from discoloring.

3. 03

   Prepare Salt-Turmeric Water

   In a small bowl, combine 1/4 teaspoon of turmeric powder with 1 teaspoon of salt. Add 2 tablespoons of water to this mixture and stir well until the salt and turmeric are fully dissolved. This will be sprinkled over the chips later, so make sure it's a smooth liquid.

4. 04

   Heat the Oil

   Place the kadhai/wok on your stove and pour in 500 ml of coconut oil. Turn the heat to medium-high. Let the oil heat up for about 5-7 minutes. To check if it's hot enough, drop a tiny piece of banana into the oil; it should sizzle immediately and float to the top.

5. 05

   First Fry Batch

   Once the oil is hot, carefully take a handful of banana slices from the salt water. Drain them well by shaking off excess water, or pat them lightly with a paper towel. Gently slide these slices into the hot oil. Do not overcrowd the kadhai; fry in small batches so the chips cook evenly and become crispy. Overcrowding will make them soggy.

6. 06

   Frying Process

   Fry the banana slices on medium heat, stirring occasionally with your slotted spoon to ensure even cooking. You will notice small bubbles forming around the chips. Continue frying for about 5-7 minutes. The chips will start to turn a light golden color and become slightly stiff.

7. 07

   Add Salt-Turmeric Mixture

   When the chips are about 70% cooked (light golden and firm), carefully pour 1-2 teaspoons of the prepared salt-turmeric water directly into the hot oil, over the chips. Be careful as the oil will splutter vigorously for a few seconds. This step adds the final seasoning and helps make the chips extra crispy.

8. 08

   Finish Frying and Drain

   Continue frying for another 3-5 minutes after adding the salt-turmeric water. The chips will turn a beautiful golden yellow and the bubbling in the oil will significantly reduce, indicating that most of the moisture has evaporated. The chips should sound crisp when stirred. Once they are a deep golden color and very crisp, remove them from the oil using a slotted spoon.

9. 09

   Cool and Store

   Transfer the fried chips onto a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining banana slices, ensuring you add the salt-turmeric water to each batch. Let the chips cool completely on the paper towels. They will become even crispier as they cool. Store them in an airtight container once fully cooled.