Who doesn’t like chips! Children or grown-ups everyone munches on chips. The first thing we pack for any road trip or picnic is chips. So what makes them our favorite is the salty flavor which is irresistible!
Growing up i remember waiting for the nendra banana season.. so that we could munch on chips that were made at home. The aroma of coconut oil inside the entire home would make it more tempting! Even if we couldn’t make it at our homes.. we would purchase homemade Kerala banana chips from any home-based snack makers that were made in pure coconut oil.
In abroad, anytime we felt like munching on banana chips.. it was hard to find that authentic taste and flavorful chips.. Somewhere in the fall of 2019,we got to taste the authentic Kerala banana chips that where being sold in an exhibition. In no time the counter was empty and SOLD OUT!
Now in the spring of 2020, we where surprised to see raw plantains being sold at a wholesale shop. Guess what? We grabbed them to make these yum chips.. These banana chips doesn’t require any type of soaking or drying. They are very easy to make and trust me.. easier to finish them than making 😉
Step by step video and written recipe of Homemade Kerala banana chips is given below ❤ Enjoy making and eating!
Keli Chips | Homemade Kerala Banana Chips | Raw Banana Wafers
Ingredients
- Large kerala raw banana / Plantains / Nendra banana - 10
- Water - 1 cup
- Turmeric - 1/4th tsp
- Salt to taste
- Coconut Oil / Sunflower Oil for frying
- Mandoline Slicer
Instructions
1. Take the unripe bananas and make a sharp slit.
2. Using the thumb, open the slit and remove the peel. It comes clean.
3. Prepare all the bananas and keep aside.
4. Meanwhile, heat Coconut oil / Sunflower Oil in a Kadai for frying.
5. Now take a cup of water and add little turmeric and salt and mix.
6. Adjust a mandoline slicer to make thin slices of bananas.
7. Check if the oil is hot. Just drop a tiny piece of banana into the hot oil. If they come up steadily on top, the oil is ready. The oil has to be medium hot, so fry on medium flame. Do not fry on low flame as the banana chips will absorb too much oil.
8. Using the mandoline slicer, directly slice the banana into the hot oil. Be careful while doing this step. Alternatively, you can slice the banana chips onto a plate and add the slices in the oil one by one. (Don't slice and keep for too long, or else they turn black!)
9. Do not overcrowd the Kadai with the banana slices while frying. Otherwise, they won't be crisp.
10. Stir the sliced banana pieces into the hot oil so that they don't stick.
11. When they are half done, take 2 tsp of the salt turmeric solution and sprinkle over the chips.(Be very careful while doing this as the oil sizzles and splutters.)
12. After adding the salt solution, continue to fry till the sizzling and bubbling sound stops.
13. Keep turning the chips in between so that they cook evenly.
14. The banana chips will be completely crisp and make a crispy sound when moved.
15. Drain the chips and place the fried banana wafers on kitchen paper towels.
16. Fry all the banana chips in batches. Drain and keep them to cool down.
17. Do I need to mention how to eat 😉 Just store if there are leftovers in an airtight container.
Notes
- Instead of coconut oil, you can use sunflower oil for frying.
- A mandoline slicer is best to make chips. So try to use one or if you think you can make thin slices with a knife then.. you can try! No harm in trying. Just be careful 🙂
- While sprinkling salt turmeric solution onto the oil, be careful and hold a splatter screen so that it doesn't splatter on you!
- Any raw banana can be used to make chips. But, these nendra banana chips taste the best and authentic!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 190Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 152mgCarbohydrates 34gFiber 3gSugar 16gProtein 1g
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