Nendran Banana Chips Recipe – Authentic Kerala-Style & Crispy

Last Updated on 4 months by Neha Deshmukh

Nendran Banana Chips Recipe – Authentic Kerala-Style & Crispy

Hey everyone! If you’ve ever been to Kerala, you know the magic of a good banana chip. Seriously, those crispy, golden slices are impossible to resist! I remember my first trip to Kerala – every tea stall had a fresh batch, and I was instantly hooked. Today, I’m so excited to share my family’s recipe for authentic Nendran banana chips with you. It’s easier than you think, and the results are so worth it.

Why You’ll Love This Recipe

This recipe isn’t just about making chips; it’s about bringing a little piece of Kerala into your kitchen. These aren’t your average banana chips – they’re perfectly crispy, subtly spiced, and utterly addictive. Plus, they’re surprisingly simple to make with just a handful of ingredients. Get ready to impress your friends and family (and maybe keep a batch all to yourself!).

Ingredients

Here’s what you’ll need to make these delightful chips:

• 2 Raw Nendran Bananas
• ½ tsp Turmeric powder
• 2 tbsp Water
• Salt as needed
• Cooking oil, to deep fry

Ingredient Notes

Let’s talk ingredients for a sec – a few little things make all the difference!

Nendran Bananas: The Star of Kerala Chips

Nendran bananas (also known as plantain) are the key to authentic Kerala chips. They have a unique texture and flavor that regular bananas just can’t match. They’re starchier and less sweet, which is perfect for frying.

Turmeric Powder: Color, Flavor & Health Benefits

Don’t skip the turmeric! It gives the chips that beautiful golden color and a subtle earthy flavor. Plus, turmeric is packed with antioxidants – so you can feel a little good about snacking!

Choosing the Right Cooking Oil

Traditionally, coconut oil is used in Kerala for making banana chips, giving them a distinct aroma. However, you can use any neutral-flavored oil with a high smoke point, like sunflower oil or vegetable oil. I often use sunflower oil as it’s readily available and works beautifully.

Authentic Kerala Variations

There are so many ways families in Kerala make these chips! Some add a pinch of chili powder for a spicy kick, while others use a different type of salt. It’s all about personal preference. My grandmother always added a tiny bit of asafoetida (hing) to the turmeric water for extra flavor – it’s worth a try if you have some!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the Nendran bananas. Immediately place them in a bowl of water to prevent them from turning brown. This is a super important step!
2. In a small bowl, mix the turmeric powder, salt, and water. Give it a good stir and set it aside. This is our flavor boost.
3. Heat the cooking oil in a deep pan over medium heat. You want enough oil to fully submerge the banana slices.
4. Now, this is where a banana slicer comes in handy! Thinly slice the bananas directly into the hot oil in small batches. Don’t overcrowd the pan.
5. Fry the banana slices, tossing occasionally, until they turn golden brown and the bubbling stops. This usually takes about 5-7 minutes per batch.
6. Once they’re crispy, sprinkle the turmeric-water mixture over the chips and toss to coat them evenly.
7. Remove the chips from the oil and drain them on tissue paper to remove any excess oil.
8. Let them cool completely before storing them in an airtight container. They’ll stay fresh for up to a week (if they last that long!).

Expert Tips

Want to take your banana chips to the next level? Here are a few tips I’ve learned over the years:

Achieving Maximum Crispiness

The key to crispy chips is frying them at the right temperature and not overcrowding the pan. Also, make sure to drain them well on paper towels.

Preventing Discoloration

Bananas oxidize quickly, so keeping them submerged in water is crucial. You can also add a squeeze of lemon juice to the water for extra protection.

Oil Temperature Control

If the oil isn’t hot enough, the chips will be soggy. If it’s too hot, they’ll burn quickly. Aim for a medium heat – you should see gentle bubbling around the chips.

Variations

Let’s get creative!

Vegan Nendran Banana Chips

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Nendran Banana Chips

These chips are also naturally gluten-free, making them a great snack for everyone.

Spice Level Adjustments (Adding Chili Powder)

My friend Priya loves a spicy kick, so she adds about ¼ tsp of chili powder to the turmeric water. Feel free to adjust the amount to your liking!

Festival Adaptations (Onam & Vishu)

Banana chips are a staple during Onam and Vishu celebrations in Kerala. They’re often served as part of the sadya (festive meal).

Serving Suggestions

These chips are perfect as a snack on their own, or you can serve them with a cup of chai. They also make a great accompaniment to rice and curry.

Storage Instructions

Store the cooled chips in an airtight container at room temperature. They’ll stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

What is Nendran Banana and can I substitute it?

Nendran bananas are a specific variety of plantain commonly used in South Indian cuisine. While you can use other plantains, the texture and flavor won’t be quite the same. If you absolutely can’t find Nendran bananas, try using a firm, slightly unripe plantain.

How do I know when the oil is hot enough for frying?

A good way to test the oil is to drop a small piece of banana into it. If it sizzles and floats to the surface, the oil is ready.

Why are my banana chips not crispy?

This is usually due to the oil not being hot enough, overcrowding the pan, or not draining the chips well enough.

How long do homemade banana chips stay fresh?

Homemade banana chips will stay fresh for up to a week if stored in an airtight container at room temperature.

Can I make these chips in an air fryer?

While traditionally fried, you can try making these in an air fryer! Lightly brush the banana slices with oil and air fry at 180°C (350°F) for about 10-15 minutes, flipping halfway through. They won’t be quite as crispy as the fried version, but it’s a healthier alternative.

Enjoy making these delicious Kerala-style banana chips! Let me know how they turn out in the comments below. Happy cooking!