Name: Crispy Homemade Raw Banana Chips: A Simple Indian Snack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Bananas (raw); 1 tsp Himalayan Salt (pink); 1 tsp Turmeric Powder; 1 cup Water; Oil (for deep frying)

Crispy Homemade Raw Banana Chips: A Simple Indian Snack

30 minutes

977 reads

4.50 from 4 votes

Homestyle Cooking Indian

About Crispy Homemade Raw Banana Chips: A Simple Indian Snack

Craving a crispy, salty snack with an authentic Indian flair? These homemade raw banana chips deliver incredible crunch and flavor without the dangers of deep-frying. Imagine perfectly golden-brown chips, seasoned just right, ready to transport you straight to the bustling streets of India.

This easy recipe swaps hot oil for a safer method, using a simple turmeric-salt brine for that unmistakable taste. A quick soak and dry is the secret to achieving maximum crispiness, ensuring every bite is a delightful snap.

Perfect for tea time, a satisfying snack, or a crunchy complement to your favorite Indian curry, these chips are a must-try. Prepare to be amazed by the simplicity and deliciousness of this homemade treat!

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Recipe Time & More

Prep15

Cook15

Total30

Calories221 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

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Instructions

Peel the raw bananas. In a bowl, combine the salt, turmeric powder, and water to create a brine.
Thinly slice the bananas using a mandoline slicer or sharp knife. Immediately place the banana slices into the turmeric-salt brine. This helps prevent browning and infuses the chips with flavor.
Soak the banana slices for 20 minutes. Then, thoroughly pat them dry with a clean cotton cloth. This step is crucial for achieving extra-crispy chips.
Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully add the dried banana slices to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the chips from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Once cooled, store the crispy banana chips in an airtight container to maintain their crunch.

Recipe Notes

Good To Know

For extra-crispy chips, soak the banana slices in lightly salted water with a pinch of turmeric for 10–15 minutes, then thoroughly pat them dry before frying to remove excess starch and moisture.
If you prefer less oil absorption, try dusting the banana slices lightly with rice flour just before frying—this creates a delicate, crunchy coating while preventing sogginess.
For a spicy variation, toss the freshly fried chips with a pinch of red chili powder or black pepper along with the salt and turmeric while still warm.

Expert Tips

Use a mandoline slicer to ensure evenly thin banana slices, which will fry more uniformly.
Fry the banana chips in small batches to maintain a consistent oil temperature and prevent overcrowding, which can lead to soggy chips.
Experiment with different seasonings beyond salt and turmeric! Cinnamon, nutmeg, or even a sprinkle of garlic powder can create unique and delicious flavor profiles.