Name: Crispy Kerala Banana Chips: Authentic South Indian Snack
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8-10 Nendran Bananas (raw); Coconut Oil (for deep frying); 1 tsp Turmeric Powder; 1 tsp Salt (or to taste); 1/2 cup Water

Crispy Kerala Banana Chips: Authentic South Indian Snack

30 minutes

1247 reads

4.34 from 3 votes

South Indian

About Crispy Kerala Banana Chips: Authentic South Indian Snack

Craving a crispy, salty snack with an authentic South Indian flair? These Kerala Banana Chips deliver an irresistible crunch in every bite, offering a true taste of Kerala's culinary treasures.

Made with special Nendran plantains and traditionally fried in fragrant coconut oil, these chips boast a uniquely thin and crispy texture with a perfectly balanced salty flavor. This simple recipe guides you through each step, from plantain prep to achieving that perfect golden hue.

Enjoy these homemade Kerala Banana Chips any time of day – they're the perfect way to experience a taste of South India from your own kitchen!

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Recipe Time & More

Prep10

Cook20

Total30

Calories44 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

▢ 8-10 Nendran Bananas raw
▢ Coconut Oil for deep frying

Turmeric Salt Water

▢ 1 tsp Turmeric Powder
▢ 1 tsp Salt or to taste
▢ 1/2 cup Water

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Instructions

Lightly grease your palms with a little coconut oil. Make a vertical slit in each banana and peel off the skin.
Using a vegetable slicer or mandoline, thinly slice the bananas into rounds. Spread the slices on a paper towel-lined plate or tray to absorb excess moisture.
In a small bowl, combine the turmeric powder, salt, and water. Stir until the salt dissolves.
Heat the coconut oil in a large, deep skillet or pot over medium-high heat. Ensure the oil is hot enough for frying by dropping in a small banana slice – it should sizzle gently.
Carefully add a handful of banana slices to the hot oil. Avoid overcrowding the pan. Fry the chips, stirring occasionally, until they turn light golden brown and the sizzling reduces, indicating they are becoming crisp.
Sprinkle about two teaspoons of the turmeric salt water over the frying chips. This helps create extra crispy chips. The water will cause the oil to bubble briefly, so be cautious.
Once the bubbling subsides and the chips are golden and crisp, remove them from the oil using a slotted spoon. Transfer the chips to a paper towel-lined plate or tray to drain excess oil.
Repeat the frying process with the remaining banana slices, reducing the amount of turmeric salt water slightly for each batch to avoid over-salting. The chips will continue to crisp up as they cool.

Recipe Notes

Good To Know

For ultra-thin and uniformly crisp chips, use a mandoline slicer directly over hot oil, slicing the plantain straight into the pan—a traditional technique that requires caution but yields exceptional results.
Rinse the sliced plantain in salted water and dry thoroughly before frying; this removes excess starch, helps prevent sticking, and promotes a crisper texture.
If you prefer a spicy kick, sprinkle a mixture of black pepper powder and red chili powder over the chips immediately after frying while they're still hot, allowing the spices to adhere well.

Expert Tips

Experiment with different oils for frying. Coconut oil imparts a subtle sweetness, while avocado oil offers a higher smoke point for extra-crispy chips.
Don't overcrowd the pan when frying. Work in batches to ensure even cooking and optimal crispness.
For a fun twist, try seasoning your plantain chips with other spices like smoked paprika, garlic powder, or cinnamon.

Storage Instructions

Store completely cooled chips in an airtight tin or glass jar lined with parchment paper to maintain their signature crunch and prevent them from absorbing moisture.