Raw Banana Chips Recipe – Authentic Vazhakkai Fry & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Raw Banana Chips Recipe – Authentic Vazhakkai Fry & Spice Blend

Hey everyone! If you grew up in an Indian household, or have ever visited during festival season, chances are you’ve been happily munching on vazhakkai chips – crispy, golden, and utterly addictive raw banana chips. I remember my grandmother making huge batches of these during Onam, and the whole house would smell amazing! Today, I’m sharing my go-to recipe for these classic chips, so you can enjoy that same homemade goodness. It’s surprisingly easy, and I promise, once you start, you won’t be able to stop!

Why You’ll Love This Recipe

This recipe isn’t just about making chips; it’s about recreating a little piece of home. It’s quick, requiring only about 30 minutes from start to finish. Plus, it uses simple ingredients you likely already have in your pantry. But the best part? The satisfying crunch and the perfect balance of salt and pepper. Seriously, these are so good!

Ingredients

Here’s what you’ll need to make a generous 3 cups of these delightful chips:

• 1 count raw unripe banana (vazhakkai)
• To taste salt
• 1 heaped teaspoon pepper powder
• Cooking oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Raw Unripe Banana (Vazhakkai): This is the star! You absolutely need green, unripe bananas. They should be firm to the touch, with no sign of yellowing.
• Choosing the Right Cooking Oil: I usually use groundnut oil for that authentic flavor, but any neutral-flavored oil with a high smoke point will work – think sunflower, canola, or even refined coconut oil. About 1-2 liters should be enough for deep frying.
• Spice Blend – Pepper & Salt Variations: While salt and pepper are classic, don’t be afraid to experiment! A pinch of turmeric powder adds a lovely color, and a dash of chili powder brings the heat (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the raw banana thoroughly. Trim off the edges and carefully peel the skin using a vegetable peeler. It can be a little tricky, but take your time.
2. Now, you need to slice the banana. The goal is thin, even slices. A mandoline slicer makes this super easy, but if you don’t have one, you can carefully slice them by hand. Just be extra cautious when working with a sharp knife!
3. Heat the oil in a deep frying pan or wok over medium-high heat. You’ll know it’s ready when a tiny piece of banana sizzles immediately when dropped in.
4. Gently add the banana slices to the hot oil, being careful not to overcrowd the pan. Fry until they turn golden brown and the bubbling subsides, flipping them once to ensure even cooking. This usually takes about 3-5 minutes per batch.
5. Remove the fried chips with a slotted spoon and place them on paper towels to drain off any excess oil.
6. While the chips are still warm (this is important!), toss them in a mixing bowl with salt and pepper powder. Make sure they’re evenly coated.
7. Finally, let the chips cool completely before storing them in an airtight container. This helps them stay crispy!

Expert Tips

Want to take your vazhakkai chips to the next level? Here are a few of my secrets:

• Achieving the Perfect Crisp: The key is the oil temperature. Too low, and the chips will be soggy. Too high, and they’ll burn. Medium-high is the sweet spot.
• Preventing Discoloration: Raw bananas tend to oxidize and turn brown quickly. To prevent this, you can soak the sliced bananas in water with a squeeze of lemon juice for about 10-15 minutes before frying.
• Handling Hot Oil Safely: Always add the banana slices to the hot oil away from you to avoid splatters. And never leave hot oil unattended!

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free – perfect for everyone to enjoy.
• Spice Level Adjustment – Adding Chili Powder: My friend Priya loves a spicy kick, so she adds about ½ – 1 teaspoon of chili powder to the spice blend. It’s delicious!
• Festival Adaptations – Onam & Diwali Snacks: These chips are a staple during Onam in Kerala, but they’re also fantastic for Diwali or any festive occasion.

Serving Suggestions

Honestly, these chips are perfect on their own! But if you’re feeling fancy, you can serve them with a cup of hot chai, or as a side dish with sambar and rice. They’re also a great addition to any Indian snack platter.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• What is the best type of raw banana to use for chips? Look for the monthan variety if you can find it – it’s considered the best for chips. Otherwise, any firm, green, unripe banana will work.
• How do I prevent the banana chips from sticking together? Make sure they’re well-drained on paper towels and tossed with the spices while still warm.
• Can I make these chips in an air fryer? While traditionally deep-fried, you can try air frying! Lightly brush the slices with oil and air fry at 180°C (350°F) for about 10-15 minutes, flipping halfway through. The texture won’t be exactly the same, but it’s a healthier option.
• How long do vazhakkai chips stay crispy? Properly stored in an airtight container, they should stay crispy for up to a week.
• What other spices can I add to the chips for a different flavor profile? Get creative! Try adding a pinch of turmeric, cumin powder, or even a little chaat masala.