Authentic Plantain Chips Recipe – Kerala Style Banana Fry

Last Updated on 4 months by Neha Deshmukh

Authentic Plantain Chips Recipe – Kerala Style Banana Fry

Hey everyone! If you’ve ever been to Kerala, you know no gathering is complete without a big bowl of crispy, golden plantain chips. Seriously, they disappear in minutes! I remember my grandmother always having a huge batch ready whenever we visited – the smell alone brings back so many happy memories. Today, I’m sharing my version of this classic Kerala snack with you. It’s easier than you think, and trust me, homemade is so much better than store-bought.

Why You’ll Love This Recipe

These aren’t just any chips. They’re light, incredibly crunchy, and have a subtle earthy flavor thanks to the turmeric. Plus, making them at home lets you control the ingredients and the level of salt – perfect for a healthier snack. They’re seriously addictive, and a fantastic way to experience a little bit of Kerala’s culinary magic.

Ingredients

Here’s what you’ll need to make about 4 cups of these delicious chips:

• 3 unripe plantains (ethakka)
• 1 tsp turmeric powder
• 1-2 tbsp salt (adjust to your taste!)
• 4-5 cups coconut oil

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Unripe Plantains/Ethakka: This is key. You want plantains that are still green and firm. The greener, the better! They shouldn’t have any yellow spots.
• Coconut Oil – Regional Variations & Quality: Traditionally, Kerala-style chips are fried in coconut oil. It gives them that authentic flavor. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut taste. Some families even prefer using a blend of coconut oil and a neutral oil like sunflower oil.
• Turmeric Powder – Benefits & Source: Turmeric isn’t just for color and flavor; it also has amazing health benefits! I always try to get good quality turmeric from a local spice market. It makes a difference in the aroma and vibrancy of the chips.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your plantains. The easiest way is to make grooves in the skin with a knife and then gently peel them off. Don’t worry if you don’t get it perfect – it takes a little practice! You can even reserve the peels to make thoran, a delicious Kerala vegetable stir-fry.
2. Dissolve the turmeric powder in about 2 cups of water. Now, soak the peeled plantains in this turmeric water for about 30 minutes. This gives them a lovely color and helps with crisping.
3. Heat the coconut oil in a deep pan over medium-high heat. You want the oil to be almost smoking – that’s when it’s ready. Be careful not to overheat it!
4. While the oil is heating, pat the plantains completely dry with kitchen towels. A little moisture is okay, but you want them as dry as possible for extra crispiness.
5. Now for the fun part! Using a mandoline slicer (be careful!), slice the plantains thinly directly into the hot oil, or into a bowl first if you prefer.
6. Fry the plantain slices until they start to sizzle and turn a light golden color. Don’t let them get too brown, or they’ll be bitter.
7. Here’s a little trick my mom taught me: Mix the salt with 2 cups of water. Carefully sprinkle this salt water over the frying chips. This helps the salt stick and adds extra flavor.
8. Drain the chips on paper towels to get rid of any excess oil.
9. Let them cool completely before storing. This is important – if you store them warm, they’ll get soggy.

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy chips. If it’s not hot enough, they’ll absorb too much oil.
• Don’t Overcrowd the Pan: Fry the plantains in batches to avoid lowering the oil temperature.
• Mandoline Safety: If you’re using a mandoline, always use the handguard!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Plantain chips are naturally gluten-free.
• Spice Level – Adding Chili Powder: My brother loves a little heat, so I sometimes add ½ tsp of chili powder to the turmeric water.
• Festival Adaptations – Onam/Vishnu: During Onam and Vishnu festivals, these chips are a must-have! Some families add a pinch of asafoetida (hing) to the oil for a unique flavor.

Serving Suggestions

These chips are perfect as a snack on their own, or you can serve them with:

• A cup of hot chai
• Sambar and chutney for a complete South Indian meal
• As part of a festive sadya (feast)

Storage Instructions

Store the cooled chips in airtight containers. They’ll stay crispy for 2-3 days at room temperature. For longer storage, you can refrigerate them for up to a month, but they might lose a little of their crispness.

FAQs

Let’s answer some common questions:

• What type of plantain is best for chips? Definitely unripe, green plantains! The firmer, the better.
• Can I use a different oil for frying? While coconut oil is traditional, you can use other oils like sunflower or vegetable oil, but the flavor won’t be quite the same.
• How do I prevent the chips from becoming soggy? Make sure the plantains are completely dry before frying, don’t overcrowd the pan, and let them cool completely before storing.
• Can I make these ahead of time? Yes, you can fry them a day or two in advance, but store them properly in an airtight container.
• What is the purpose of soaking the plantains in turmeric water? It adds color, flavor, and helps the chips crisp up beautifully!