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Home » Appetizers » Raw banana Chips | Nenthrangai Varuval

Published: Apr 5, 2013 · Modified: Jan 9, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Raw banana Chips | Nenthrangai Varuval

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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.

Raw banana Chips in a jar

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.

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.

Nenthrankkai Varuval with raw banana

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
Nenthrankkai Varuval in a jar

Procedure –

  • Peel the banana and wash it. Pat it dry on a kitchen towel and keep it ready.
Raw banana peeled
  • Add the turmeric powder and salt to the water and mix it well. Keep it aside.
Turmeric and salt water
  • 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.
Sliceing and frying banana
  • After slicing about ½ a banana, pour a tsp of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
Frying by adding turmeric water
  • 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.
Removing chips from oil
  • 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!!!
Nenthrankkai Varuval ready and served

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Raw banana Chips in a Mug

Raw banana Chips | Nenthrangai Varuval

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.
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Course: Snack, Snacks
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 85kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

  • 4 Raw banana/Nenthrangai Long ones
  • For frying Oil
  • 1 tsp Turmeric powder
  • 1 tsp 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 tsp 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!!!

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Previous Post: « Aviyal / Mixed Vegetable Stew In Coconut Based Sauce
Next Post: Pineapple Rasam | Spicy Indian style Pineapple Soup »

Reader Interactions

Comments

  1. Suma Gandlur says

    May 09, 2013 at 7:44 pm

    They are great for snacking.

    Reply
  2. Saraswathi Tharagaram says

    April 15, 2013 at 9:40 pm

    Crispy chips.Looks yumm

    Reply
  3. Preeti Garg says

    April 14, 2013 at 7:08 am

    Wow Banana chips look perfect... as we brought from market.

    Reply
  4. Manju says

    April 10, 2013 at 7:48 pm

    Love this, haven't tried home. Adding turmeric and salt to oil is new to me.

    Reply
  5. Padmajha PJ says

    April 10, 2013 at 11:12 am

    If served fully, this could become a meal right!An all time fav snack.

    Reply
  6. Pavani N says

    April 08, 2013 at 2:40 am

    We love these banana chips. Thanks for the detailed recipe, will try to make them at home.

    Reply
  7. Sangeetha Priya says

    April 07, 2013 at 3:20 am

    delicious n crispy chips...loved ur stepwise preparation...

    Reply
  8. Arthy shama says

    April 06, 2013 at 3:39 pm

    Oh.. wat an luvely snack.. yum.. yum..

    Reply
  9. Veena Theagarajan says

    April 06, 2013 at 3:58 pm

    crispy and difficult stop

    Reply
  10. Rita Bose says

    April 06, 2013 at 9:40 am

    So crispy and delicious!! 🙂
    https://www.rita-bose-cooking.com/

    Reply
  11. Gayathri Kumar says

    April 06, 2013 at 10:20 am

    Very delicious and crispy treat. Loving the addition of salt and turmeric water while frying...

    Reply
  12. Srivalli says

    April 06, 2013 at 7:47 am

    That's a delicious snack!..I remember lovely it with pepper powder..nice one..

    Reply
  13. vaishali sabnani says

    April 06, 2013 at 2:00 am

    These are the best munches one can ever have..very addictive, I totally freak out on these.good one Sandhya.

    Reply
  14. Manjula Bharath says

    April 06, 2013 at 12:26 am

    my fav chips 🙂 lovely recipe dear 🙂 looking very crispy and yumm

    Reply
  15. Nalini's Kitchen says

    April 06, 2013 at 5:07 am

    Crispy and crunchy chips,our family's all time favorite....

    Reply
  16. Chef Mireille says

    April 06, 2013 at 4:48 am

    one of my faves and I love all the helpful tips you gave...will try making it your way next time

    Reply
  17. Gayathri Ramanan says

    April 05, 2013 at 11:42 pm

    crispy chips..love to munch with evening tea

    Reply
  18. The Pumpkin Farm says

    April 06, 2013 at 4:34 am

    loved the step by step capture, looks beautiful

    Reply
  19. Swathi Iyer says

    April 06, 2013 at 3:17 am

    Delicious chips, We make chips with raw plantains.

    Reply
  20. PriyaVaasu says

    April 05, 2013 at 7:29 pm

    My Favorite!!! Bookmarking to try!!!

    Reply
  21. Harini-Jaya Rupanagudi says

    April 05, 2013 at 8:03 pm

    Lovely chips!

    Reply
  22. Priya Suresh says

    April 05, 2013 at 7:37 pm

    My mom do the same way, but i feel like slicing before dropping the chips in hot oil..Crispy chips,love to munch.

    Reply
  23. divya says

    April 05, 2013 at 7:34 pm

    looks so delectable..

    Reply
  24. Suja Manoj says

    April 05, 2013 at 7:22 pm

    Crispy yummy chips,love it

    Reply
  25. Rajani S says

    April 05, 2013 at 7:22 pm

    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 :)!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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