Nendran chips are deep fried raw banana chips which is originally fried in coconut oil. It is very popular in Kerala and is usually served in onam sadya function or any special occasions. These chips are very tasty and are so flavourful by itself. Nendran chips are perfect snacks to munch anytime in the day or with tea/coffee. Nendran is a variety of banana grown in some parts of South India and is the most ideal variety for making these chips.
Traditionally, the raw nendran bananas are skinned, sliced into thin slices and deep fried in coconut oil. But you can also use any normal cooking oil. During deep frying, the chips are sprinkled with a mixture of little salt and turmeric water to make them salty and bright yellow in colour.
Plantain chips can be bright yellow even without adding turmeric powder. You can skip adding turmeric powder if you dislike it. But turmeric can be used for cleaning purpose and give a nice wash/rinse to the plantains before slicing them. There is another method for making these chips, where the slices are added to the salt-turmeric mixture and then deep fried.
I have followed the first method and found it easy for me. Nendran chips are very easy and simple to make and can be stored in an airtight container for future consumption.