Name: Crispy Kerala Banana Chips: Homemade Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 Plantains (but firm; about 1.5 lbs total, ripe); 1 cup Coconut Oil; 3 tbsp Water; 1.5 tsp Salt (or to taste); 2 tsp Turmeric Powder (haldi)

Crispy Kerala Banana Chips: Homemade Recipe

35 minutes

923 reads

5 from 4 votes

South Indian

About Crispy Kerala Banana Chips: Homemade Recipe

Experience the irresistible crunch of authentic Kerala banana chips, made easily at home! This recipe uses just a few simple ingredients to deliver perfectly crispy, salty, and delicious chips that rival store-bought versions. It's a healthier, hygienic alternative, perfect for snacking anytime.

These golden-brown chips are a delightful treat for all ages, offering a wholesome snack option for kids and a taste of South Indian tradition for the whole family. Get ready to savor the simple satisfaction of homemade goodness in every bite!

With minimal prep time and straightforward instructions, you'll be enjoying these addictive chips in minutes. Prepare to be amazed by how easy it is to recreate this beloved Kerala snack!

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Recipe Time & More

Prep15

Cook20

Total35

Calories642 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

For the Banana Chips

▢ 3 Plantains but firm; about 1.5 lbs total, ripe
▢ 1 cup Coconut Oil

For the Turmeric Brine

▢ 3 tbsp Water
▢ 1.5 tsp Salt or to taste
▢ 2 tsp Turmeric Powder haldi

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Instructions

Prepare the Turmeric Brine

In a small bowl, whisk together the water, salt, and turmeric powder until completely dissolved. Set aside.

Prepare the Plantains

Peel the plantains and, using a mandoline slicer or sharp knife, slice them thinly and evenly. Aim for slices about 1/8 inch thick for optimal crispness.

Fry the Banana Chips

Heat the coconut oil in a large, heavy-bottomed skillet or frying pan over medium heat. Once the oil is hot (a small piece of plantain should sizzle immediately), reduce the heat to medium-low. Carefully add the plantain slices to the hot oil, working in batches to avoid overcrowding the pan. Fry for a few minutes per side, until the edges begin to crisp and turn golden brown.

Add Turmeric Brine and Finish Frying

Reduce the heat to low, carefully sprinkle a tablespoon or two of the turmeric brine over the frying chips. (Caution: The brine may splatter slightly). Increase the heat back to medium and continue frying until the chips are deeply golden and crispy. The sizzling sound will diminish as they crisp.

Drain and Serve

Remove the chips from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve immediately for the best flavor and crispness, or store in an airtight container at room temperature for up to a week.

Recipe Notes

Expert Tips for Perfect Banana Chips

Choose the Right Plantains: Select ripe but firm plantains for the best texture. Avoid overripe plantains, as they may be too soft to fry properly.
Thinly Sliced is Key: Evenly thin slices are crucial for even cooking and maximum crispness. Invest in a mandoline slicer for consistent results.
Don't Overcrowd the Pan: Fry the banana slices in batches to ensure even browning and crispiness. Overcrowding will lower the oil temperature and result in soggy chips.
Adjust Salt to Taste: Start with the suggested amount of salt, but feel free to adjust to your preference. You can also experiment by adding other spices like chili powder or black pepper for a unique flavor profile.