Raw Banana chips is one of my ever favorite kind of chips and I can eat this all day. It is so much fun making it at home and I am happy that I learned the technique from my mother.
No South Indian Wedding meal is complete without these tiny yellow chips at a corner. I always used to wonder why they only serve a tiny bit of this chips and not a whole lot, because I could literally munch on these for the whole day.
I love chips and this banana chips is one of my favorite kinds of chips. The store-bought raw banana chips have a different flavor and texture compared to the ones we make at home.
Making them is very simple provided we have the right tools. Having a mandolin is very essential for making these chips.
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When making the chips my mother taught me pour turmeric powder and salt mixed in water directly into the oil. I am always amazed at how the oil does not splatter all over when we add this yellow salted water into the hot oil.
Doing this when the chips are cooking, gives the chips the required salt and the yellow color. Also slicing the chips directly over the hot oil makes the chips not to clump with one another.
If we slice it ahead of time, the banana slices could change color and also will stick to one another.
Ingredients to make Raw banana Chips –
- Raw banana/Nenthrangai (long ones) – 4
- Oil – for deep frying the chips
- Turmeric powder – 1 tsp
- Salt – 1 tsp
- Water – ¼ cup
Procedure –
- Peel the banana and wash it. Pat it dry on a kitchen towel and keep it ready.
- Add the turmeric powder and salt to the water and mix it well. Keep it aside.
- Heat oil in a deep pan and once the oil heats up start slicing the bananas directly over the oil. Hold the mandolin with one hand and slice with the other hand. Keep a safe distance from the oil. Make sure you adjust the mandolin slicing width thin, to get even thin chips.
- After slicing about ½ a banana, pour a teaspoon of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
- Mix it well and let the chips cook on medium-high heat.
- Once the sizzle of the oil stops and the sides of the chips appear golden brown, remove them on a paper towel.
- Repeat this with the rest of the chips and once completely cool, store them in an airtight container.
- The chips will stay fresh for up to a couple of weeks (if it lasts that long).
- Happy Munching!!!
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Raw banana Chips | Nenthrangai Varuval
Equipment
- pan
Ingredients
- 4 Raw banana/Nenthrangai Long ones
- For frying Oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- ¼ cup Water
Instructions
- Peel the banana and wash it. Pat, it dries on a kitchen towel and keeps it ready.
- Add the turmeric powder and salt to the water and mix it well. Keep it aside.
- Heat oil in a deep pan and once the oil heats up start slicing the bananas directly over the oil. Hold the mandolin with one hand and slice with the other hand. Keep a safe distance from the oil. Make sure you adjust the mandolin slicing width thin, to get even thin chips.
- After slicing about ½ a banana, pour a teaspoon of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
- Mix it well and let the chips cook on medium-high heat.
- Once the sizzle of the oil stops and the sides of the chips appear golden brown, remove them on a paper towel.
- Repeat this with the rest of the chips and once completely cool, store them in an airtight container.
- The chips will stay fresh for up to a couple of weeks (if it lasts that long).
- Happy Munching!!!
Suma Gandlur says
They are great for snacking.
Saraswathi Tharagaram says
Crispy chips.Looks yumm
Preeti Garg says
Wow Banana chips look perfect... as we brought from market.
Manju says
Love this, haven't tried home. Adding turmeric and salt to oil is new to me.
Padmajha PJ says
If served fully, this could become a meal right!An all time fav snack.
Pavani N says
We love these banana chips. Thanks for the detailed recipe, will try to make them at home.
Sangeetha Priya says
delicious n crispy chips...loved ur stepwise preparation...
Arthy shama says
Oh.. wat an luvely snack.. yum.. yum..
Veena Theagarajan says
crispy and difficult stop
Rita Bose says
So crispy and delicious!! 🙂
https://www.rita-bose-cooking.com/
Gayathri Kumar says
Very delicious and crispy treat. Loving the addition of salt and turmeric water while frying...
Srivalli says
That's a delicious snack!..I remember lovely it with pepper powder..nice one..
vaishali sabnani says
These are the best munches one can ever have..very addictive, I totally freak out on these.good one Sandhya.
Manjula Bharath says
my fav chips 🙂 lovely recipe dear 🙂 looking very crispy and yumm
Nalini's Kitchen says
Crispy and crunchy chips,our family's all time favorite....
Chef Mireille says
one of my faves and I love all the helpful tips you gave...will try making it your way next time
Gayathri Ramanan says
crispy chips..love to munch with evening tea
The Pumpkin Farm says
loved the step by step capture, looks beautiful
Swathi Iyer says
Delicious chips, We make chips with raw plantains.
PriyaVaasu says
My Favorite!!! Bookmarking to try!!!
Harini-Jaya Rupanagudi says
Lovely chips!
Priya Suresh says
My mom do the same way, but i feel like slicing before dropping the chips in hot oil..Crispy chips,love to munch.
divya says
looks so delectable..
Suja Manoj says
Crispy yummy chips,love it
Rajani S says
Chips stand is a common thing in Kerala and I love to munch on these (who doesn't!). These look perfectly done and I just wish I could stretch my hand and grab some :)!