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.
Servings: 12 servings
- 4 Raw banana/Nenthrangai Long ones
- For frying Oil
- 1 tsp Turmeric powder
- 1 tsp Salt
- ¼ cup Water
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).
Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Iron: 1mg