Name: Crispy Kerala Banana Chips Recipe (Homemade Kele Ke Chips)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10-12 Banana (nendran bananas, raw, unripe bananas. other varieties may be used but nendran is traditional.); 2 cup Coconut Oil; 1-2 tsp Salt (adjust to taste. sea salt is recommended.); Optional Paper Towels (for draining excess oil.)

Crispy Kerala Banana Chips Recipe (Homemade Kele Ke Chips)

25 minutes

1073 reads

4.80 from 5 votes

Indian

About Crispy Kerala Banana Chips Recipe (Homemade Kele Ke Chips)

Discover the authentic taste of Kerala with this easy recipe for homemade banana chips! These crispy, golden-brown wafers, also known as Kele Ke Chips, are made from thinly sliced raw Nendran bananas, deep-fried to perfection in fragrant coconut oil. A simple yet incredibly satisfying snack, perfect for tea time or any occasion.

This recipe captures the traditional flavors of South India, bringing a taste of Kerala right to your kitchen. The step-by-step instructions guide you through the process of creating perfectly crunchy banana chips that are sure to impress.

Get ready to experience the irresistible crunch and delicious flavor that will have you craving more!

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Recipe Time & More

Prep10

Cook15

Total25

Calories385 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

Bananas

▢ 10-12 Banana nendran bananas, raw, unripe bananas. other varieties may be used but nendran is traditional.

Frying & Seasoning

▢ 2 cup Coconut Oil
▢ 1-2 tsp Salt adjust to taste. sea salt is recommended.
▢ Optional Paper Towels for draining excess oil.

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Instructions

Prepare the Bananas

Peel the raw Nendran bananas and using a mandoline slicer or sharp knife, slice them thinly and evenly. Aim for consistent thickness for even cooking.

Heat the Oil

Pour coconut oil into a deep, heavy-bottomed pan or kadai. Heat over medium heat. To test if the oil is ready, drop a small banana slice into the oil – it should sizzle and rise to the surface immediately. If not, heat for another minute or two.

Fry the Banana Chips

Working in batches to avoid overcrowding the pan, carefully add the banana slices to the hot oil. Fry, turning occasionally, until they are golden brown and crispy (approximately 2-3 minutes per side). Avoid overcrowding the pan to ensure even cooking and prevent sticking.

Drain and Season

Remove the fried banana chips from the oil and immediately transfer them to a plate lined with paper towels to absorb any excess oil. Sprinkle with salt while still warm, and gently toss to coat evenly.

Cool and Store

Allow the banana chips to cool completely. Once cool and crisp, store in an airtight container at room temperature for up to a week. For longer storage, consider storing them in an airtight container in the refrigerator or freezer.

Recipe Notes

Expert Tips for Perfect Banana Chips

Use a Mandoline Slicer: For perfectly thin and even slices, a mandoline slicer is highly recommended. This ensures consistent cooking and prevents some chips from burning before others are done.
Don't Overcrowd the Pan: Fry the banana slices in batches. Overcrowding will lower the oil temperature, resulting in soggy chips.
Maintain Oil Temperature: Keep the oil temperature consistently medium-high. If the temperature drops too low, the chips will absorb more oil and won't become crispy.
Season Immediately: Salt the banana chips while they're still warm for optimal flavor absorption.