Raw Banana Chips Recipe – Authentic Kerala-Style Banana Fry

Last Updated on 2 months by Neha Deshmukh

Raw Banana Chips Recipe – Authentic Kerala-Style Banana Fry

Hey everyone! If you’ve ever been to Kerala, you know the magic of a good banana chip. Seriously, those crispy, slightly salty, perfectly spiced chips are impossible to resist! I remember my first trip to Kerala – I think I ate my weight in banana chips. Today, I’m so excited to share my family’s recipe with you, so you can experience that same deliciousness at home. It’s surprisingly easy to make, and trust me, homemade is so much better than store-bought.

Why You’ll Love This Recipe

This recipe isn’t just about making a snack; it’s about bringing a little piece of Kerala into your kitchen. It’s incredibly satisfying to create something so flavorful and crunchy from simple ingredients. Plus, it’s a fantastic way to use up those slightly green bananas! These chips are perfect for tea time, as a crunchy accompaniment to your meals, or just for a satisfying snack any time of day.

Ingredients

Here’s what you’ll need to make a box of these addictive chips:

• 2 large raw bananas
• 1 tsp salt (about 6g)
• ?? tsp turmeric powder (about 1-2g – adjust to your preference)
• 4 cups water (950ml)
• Coconut oil, as needed (about 1-2 cups, depending on your pan)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Raw Bananas: Choosing the Right Variety
You want bananas that are still quite green and firm. Nendran bananas are traditionally used in Kerala, and they give the most authentic flavor and texture. But if you can’t find them, plantains or even slightly unripe cooking bananas will work well.

Coconut Oil: The Key to Authentic Flavor
Don’t skimp on the coconut oil! It really is essential for that classic Kerala flavor. It also has a higher smoke point, which is important for frying.

Turmeric: Benefits and Regional Variations
Turmeric not only adds a beautiful color but also has amazing health benefits. The amount used can vary depending on personal preference and regional variations. Some families like a more vibrant yellow, while others prefer a more subtle hue.

Salt: Balancing the Flavors
Salt is crucial for balancing the flavors. I like to use a good quality sea salt.

Step-By-Step Instructions

Alright, let’s get cooking!

First, slit the raw bananas lengthwise and peel the skin completely. This can be a little tricky if the bananas are very green, so greasing your hands with a little oil helps a lot.

Next, slice the bananas into medium-thick rounds. You can use a knife, but a mandoline slicer makes it much quicker and ensures even slices.

Transfer the slices to a bowl and add the salt, turmeric, and water. Give everything a good mix – this helps bring out the color and slightly tenderizes the bananas.

Let the banana slices soak for 2-3 minutes, then drain the water completely. Make sure they’re nice and dry!

Now, heat the coconut oil in a deep pan over medium heat. You want enough oil to fully submerge the banana slices.

Fry the banana slices in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chips.

Fry for about 10-12 minutes, stirring occasionally, until they’re crisp but not golden brown. We’re aiming for a pale, slightly translucent color.

Remove the chips from the oil and drain them on paper towels to remove any excess oil.

Let them cool completely before storing them in an airtight container. This is important – warm chips will get soggy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect banana chips:

Achieving the Perfect Crispness
The key is to fry at the right temperature and not overcrowd the pan. Patience is key!

Preventing Discoloration
The turmeric helps prevent discoloration, but make sure to cool the chips completely before storing them.

Frying in Batches for Even Cooking
Seriously, don’t skip this! It makes a huge difference in the texture.

Variations

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

Vegan Adaptation
This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Adding Chili Powder)
My friend Priya loves to add a pinch of chili powder (about ¼ tsp) to the turmeric and salt mixture for a little kick. It’s delicious!

Festival Adaptations (Onam, Vishu)
During Onam and Vishu, these chips are a must-have! Some families add a tiny bit of asafoetida (hing) to the soaking water for a more festive flavor.

Serving Suggestions

These chips are amazing on their own, but they’re also great with:

• A cup of hot chai
• Sambar and rice
• As a crunchy topping for salads
• Simply enjoyed as a snack!

Storage Instructions

Store the cooled banana chips in an airtight container at room temperature for up to a month. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

What type of banana is best for making chips?
Nendran bananas are the traditional choice, but plantains or slightly unripe cooking bananas work well too.

How do I prevent the banana chips from sticking together?
Make sure the chips are completely dry after draining them from the oil and before storing them.

Can I use a different oil instead of coconut oil?
You can, but it won’t have the same authentic flavor. Vegetable oil or peanut oil are good alternatives, but coconut oil is highly recommended.

How long do homemade banana chips stay fresh?
They’ll stay fresh for up to a month in an airtight container, but they’re best enjoyed within the first week.

What is the purpose of soaking the banana slices in water and turmeric?
Soaking helps to draw out some of the starch, making the chips crispier. The turmeric adds color and flavor, and also helps prevent discoloration.

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