Name: Crispy Kerala Banana Chips (Nendran Kaya Varuthathu): A South Indian Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Nendran Banana (raw); 1/2 tsp Turmeric Powder (optional); 1/4 cup Water; Coconut Oil (for deep frying, or your preferred cooking oil); 1/2 tsp Salt (or to taste); 1 tbsp Water

Crispy Kerala Banana Chips (Nendran Kaya Varuthathu): A South Indian Delight

25 minutes

949 reads

3.75 from 4 votes

South Indian

About Crispy Kerala Banana Chips (Nendran Kaya Varuthathu): A South Indian Delight

Crave a taste of South India? Experience the irresistible crunch of Kerala Banana Chips, also known as Nendran Kaya Varuthathu, a crispy delight traditionally enjoyed during Onam Sadya feasts.

These golden chips, made with thinly sliced Nendran bananas fried in coconut oil, offer a unique flavor and satisfying texture. This simple recipe guides you from a turmeric bath for the bananas to achieving that perfect golden hue and subtle salty taste.

Enjoy these homemade Kerala Banana Chips with a warm cup of chai or as a standalone snack—a delightful treat for any occasion.

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Recipe Time & More

Prep10

Cook15

Total25

Calories147 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

▢ 1 Nendran Banana raw
▢ 1/2 tsp Turmeric Powder optional
▢ 1/4 cup Water
▢ Coconut Oil for deep frying, or your preferred cooking oil

For Salting

▢ 1/2 tsp Salt or to taste
▢ 1 tbsp Water

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Instructions

Trim both ends of the raw Nendran banana.
Make a straight cut along the banana peel to help with peeling. Use your thumb to peel the skin off completely.
In a bowl, combine the turmeric powder and water. This turmeric bath helps prevent browning and adds a vibrant color to the chips. Submerge the peeled banana in the turmeric water for 10-15 minutes.
Remove the banana from the turmeric water and pat it dry thoroughly. Excess moisture can cause splattering during frying.
Using a mandoline slicer or a sharp knife, slice the banana into thin, approximately 1mm thick rounds. Spread the slices on a clean, dry cloth or in a strainer to further absorb any excess moisture. This prevents the chips from sticking together while frying.
Heat the coconut oil in a large pan over medium heat. To test if the oil is hot enough, drop a small banana slice into the oil. If it rises to the top immediately, the oil is ready.
Carefully add the banana slices to the hot oil, ensuring not to overcrowd the pan. Fry the chips until the sizzling sound subsides, indicating they are becoming crispy.
Dissolve the salt in 1 tablespoon of water. Sprinkle this saltwater mixture over the frying chips. This helps season the chips evenly. Be cautious as the oil may splatter slightly.
Continue frying until the bubbling settles down and the chips turn a light golden color. Remove the chips from the oil and drain them on a wire rack or paper towel-lined plate to remove excess oil.
Once the chips have cooled completely, store them in an airtight container to maintain their crispness. Enjoy these delicious Kerala Banana Chips as a snack or serve them as an accompaniment to rice dishes.

Recipe Notes

Good To Know

Ensure the banana slices are separate and slightly dry before frying to prevent sticking.
Avoid overcrowding the pan to ensure even cooking.
You can slice the banana directly over the oil, but exercise caution with the hot oil.
Turmeric powder is optional, as nendran bananas naturally turn yellow when fried.
Slice the bananas evenly for crispier chips.
Do not reuse the oil after frying.

Expert Tips

For extra-crispy chips, soak the banana slices in salted water for 10-15 minutes, then pat them completely dry before frying. This removes excess starch and helps prevent sticking.
Add a pinch of red chili powder or black pepper to the freshly fried chips for a spicy kick.
Fry the chips in small batches at a consistent medium-high temperature to ensure even crispness and prevent sogginess.

Storage Instructions

Store cooled chips in an airtight container lined with a paper towel to absorb moisture.
Chips will stay fresh and crisp for up to two weeks if stored away from humidity.