Kerala Banana Chips Recipes

KERALA BANANA CHIPS

Steps:

• Wash the bananas and pat them dry with a tissue paper.Score the banana skin from top to bottom, along the ridges. This helps to peel the banana easily.
• Cut the banana into thin slices, using a slicer or knife. (If you are using a slicer, keep 2-3 tbsp of oil in a small bowl and dip the tip of the banana in the oil after 2-3 slice. This helps you to slice the banana easily and also keeps the slices separate). Separate the slices and keep aside.
• Heat oil in a deep and wide pan for deep frying. Heat the oil on medium - high flame. To test whether the oil has reached the correct temperature, add a single slice. If the oil starts bubbling and the slice pops to the top immediately, the oil is ready.
• Reduce the temperature to low and add the sliced bananas. Make sure the pieces are not sticking together and also the pan is not crowded. Once you add enough slices for a batch, increase the flame to medium - high. Gently stir the chips using a slotted spoon. Cook for 2-4 mins (refer notes). Once the chips are almost crisp, you can hear a crackling sound. Add 1 - 1.5 tsp of salt mixture to the chips. Be careful while adding this, since oil bubbles up a lot. Once the bubbling sound,settles down, cook for a min or so and start removing the chips using a slotted spoon. Drain the chips on paper towel.
• Follow the same procedure with the remaining batches. Once the chips cool completely, store it in an airtight container. It can be stored for 2-3 weeks.

BANANA CHIPS

Steps:

• Remove top and bottom of banana. Make slit on the banana. Peel the skin. Immerse the peeled banana in cold water.
• Mix salt, turmeric and water in a bowl. Set aside.
• Heat oil for deep frying.
• Use a slicer and slice the banana directly over the oil.
• Add a little of the salt and turmeric mix.
• Fry till crispy.
• Drain on some paper towel.
• Cool it down.
• Store in a air tight container.

KERALA BANANA CHIPS

Steps:

• Grease your palms with half tea spoon of oil. Put a vertical slit on the the bananas as shown in the photo and peel the skin off.
• Slice them to thin rounds with a vegetable slicer. Spread them on a paper or kitchen towel till the oil gets heated.
• Heat oil for deep frying in a pan. In a cup take 100 ml of water. Add turmeric powder and salt to it. Put a spoon in it and keep nearby. Once the oil is well heated put handful of banana slices to oil. Now keep the flame medium and fry the chips.
• Keep stirring till the oil bubbles minimise and the frying sound becomes less. Pour two teaspoons of water mixture to the oil. it gives out bubbles and noise for a while and settles down. Transfer the chips to a bowl.
• Repeat the process with the rest of the slices. For the next lots decrease the amount of water mixture while adding to the oil since very time it absorbs salt. This chips tastes too good when done with semi ripened banana.

BAKED BANANA CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice.
• Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
• Let bananas cool until crispy, at least 5 minutes.