Last Updated on 2 months by Neha Deshmukh

Nendran Banana Chips Recipe – Authentic Kerala-Style Turmeric Crisps

Introduction

Oh, banana chips! Is there anything more satisfying than that perfect crunch and subtle spice? These aren’t just any banana chips, though. We’re making authentic Kerala-style Nendran banana chips – the kind my grandmother used to make, and the kind that disappear within minutes at any family gathering. They’re a little bit special, a little bit addictive, and surprisingly easy to make at home. I remember the first time I tried making these myself; it felt like unlocking a secret family treasure! Let’s get chipping!

Why You’ll Love This Recipe

These Nendran banana chips are more than just a snack. They’re a taste of Kerala, a burst of flavor, and a seriously satisfying crunch. Here’s why you’ll adore them:

• Authentic Flavor: Made with Nendran bananas and a touch of turmeric, these chips capture the true essence of Kerala cuisine.
• Crispy Perfection: Achieving that perfect crisp is easier than you think with my expert tips!
• Simple Ingredients: You only need a handful of ingredients, most of which you probably already have in your pantry.
• Quick & Easy: Ready in under 30 minutes – perfect for a quick snack or festive treat.

Ingredients

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

• 2 raw Nendran bananas (approximately 200-250g)
• 2 teaspoons turmeric powder (about 8g)
• 1 cup water (240ml)
• Salt to taste (approximately 1/2 – 1 teaspoon or 3-6g)
• As needed coconut oil (approximately 1-2 cups or 240-480ml) for frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Nendran Bananas: The Key to Authentic Flavor

Nendran bananas are the star of the show. They’re short, stout, and have a slightly tangy flavor that’s perfect for frying. You can usually find them at Indian grocery stores. If you absolutely can’t find them, see the FAQ section for alternatives.

Turmeric Powder: Quality and Color

Use good quality turmeric powder for the best color and flavor. The brighter the turmeric, the more vibrant your chips will be! I always check for a strong aroma when I buy mine.

Coconut Oil: Traditional vs. Refined

Traditionally, coconut oil is used for that authentic Kerala flavor. Refined coconut oil has a neutral flavor if you prefer. I personally love the subtle coconut taste the traditional oil imparts.

Salt: Balancing the Flavors

Salt is crucial for balancing the sweetness of the banana and enhancing the turmeric flavor. Start with 1/2 teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Turmeric Water: In a bowl, mix the turmeric powder and salt with the water. Stir well and set aside. This is our flavour bath for the chips!
2. Prep the Bananas: Peel the Nendran bananas and trim the edges. Immediately place them in a bowl of water to prevent discoloration. This is a must – they brown quickly!
3. Heat the Oil: Heat the coconut oil in a pan on medium flame. You’ll need enough oil for shallow frying – about 1-2 inches deep.
4. Slice and Fry: Using a thin slicer (a mandoline works great!), carefully slice the bananas directly into the hot oil. Don’t overcrowd the pan!
5. Add Turmeric Water: Immediately and carefully add 2-3 teaspoons of the turmeric-salt water to the oil. Be cautious, as it might splutter.
6. Fry to Perfection: Fry the banana chips until they turn golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 5-7 minutes.
7. Drain and Cool: Remove the chips from the oil and drain them on paper towels. Let them cool completely before storing. This is important – they crisp up as they cool!

Expert Tips

Want to take your banana chips to the next level? Here are my go-to tips:

Achieving the Perfect Crisp

• Oil Temperature: Maintaining the right oil temperature is key. It should be hot enough to fry the bananas quickly but not so hot that they burn.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier chips.
• Thin Slices: The thinner the slices, the crispier the chips!

Preventing Discoloration

• Water Immersion: Always keep the peeled and sliced bananas immersed in water until you’re ready to fry them.
• Quick Frying: Fry the bananas immediately after slicing to minimize browning.

Managing Oil Splatter

• Careful Addition: Add the turmeric water slowly and carefully to avoid splattering.
• Use a Splatter Screen: A splatter screen is your best friend when frying!

Variations

Let’s get creative!

Vegan Option

This recipe is naturally vegan! Just ensure your coconut oil is vegan-certified.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Adding Chili Powder)

Love a little heat? Add 1/2 teaspoon of chili powder to the turmeric-salt water for a spicy kick. My friend, Priya, adds a pinch of cayenne pepper too!

Festival Adaptations (Onam, Vishu)

These 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 banana chips are perfect on their own as a snack. But they also pair beautifully with:

• A cup of chai
• A bowl of sambar
• As a side dish with rice and curry
• Simply enjoyed as a crunchy treat!

Storage Instructions

Store the cooled banana chips in an airtight container at room temperature. They’ll stay crispy for up to 3-4 days, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

What is a Nendran Banana and where can I find it?

Nendran bananas are a variety of plantain commonly found in South India, especially Kerala. They’re known for their unique flavor and texture. You can find them at Indian grocery stores or online retailers.

Can I use other types of bananas if Nendran bananas are unavailable?

While Nendran bananas are ideal, you can try using other firm plantains like monthan or even slightly underripe regular bananas as a substitute. The texture and flavor won’t be exactly the same, but it’s better than nothing!

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

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

Why is it important to immerse the banana slices in water?

Bananas oxidize and turn brown quickly when exposed to air. Immersing them in water helps prevent this discoloration.

How long do these banana chips stay crispy?

Properly stored in an airtight container, they should stay crispy for 3-4 days. However, they’re best enjoyed fresh!

Can I make these in an air fryer?

While traditionally fried, you can attempt to make them in an air fryer. Slice the bananas, toss them with a little oil and turmeric, and air fry at 180°C (350°F) for about 10-15 minutes, flipping halfway through. The texture won’t be quite as crispy as deep-fried chips, but it’s a healthier option.