📝 About This Recipe
Transport your taste buds to the sun-drenched coasts of South India with these impeccably crisp, golden-hued banana chips. Crafted from firm, starchy raw plantains and infused with the aromatic essence of cold-pressed coconut oil and a hint of turmeric, these chips offer a satisfyingly loud crunch and a delicate savory finish. Unlike store-bought versions, these homemade delights are free from preservatives, capturing the pure, earthy sweetness of the fruit in every bite.
🥗 Ingredients
The Base
- 5 large Raw Green Plantains (Nendran variety) (must be very firm and completely green with no yellow spots)
- 3 cups Coconut Oil (refined or cold-pressed for authentic flavor)
The Brine (The Secret to Color & Salt)
- 1/2 cup Water (room temperature)
- 1.5 tablespoons Sea Salt (adjust to taste preference)
- 1 teaspoon Turmeric Powder (provides the iconic bright yellow color)
Optional Seasoning Dust
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kashmiri Red Chili Powder (for a mild heat and color)
- 1 pinch Asafoetida (Hing) (for an authentic savory aroma)
👨🍳 Instructions
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1
Prepare the turmeric brine by mixing 1/2 cup of water with 1.5 tablespoons of salt and 1 teaspoon of turmeric powder in a small bowl. Stir until the salt is completely dissolved and set aside.
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2
Wash the raw plantains thoroughly under cold water and pat them completely dry with a kitchen towel. Any moisture on the skin can make peeling slippery.
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3
To peel, trim both ends of the plantain. Use a sharp knife to make 3-4 shallow longitudinal slits through the thick green skin, being careful not to cut into the flesh. Gently pry the skin away using your thumb and peel it off entirely.
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4
Place the peeled plantains in a bowl of cold water mixed with a pinch of turmeric for 5 minutes to prevent oxidation (browning). After soaking, dry them thoroughly with a paper towel.
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5
Heat the coconut oil in a deep, heavy-bottomed kadai or Dutch oven over medium-high heat. The oil is ready when a small slice of banana dropped in sizzles and rises to the surface immediately (approx. 350°F/175°C).
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6
Using a mandoline slicer, slice the plantains directly over the hot oil for the best results. If you are uncomfortable slicing over hot oil, slice them onto a dry tray first, but ensure they do not overlap and stick together.
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7
Do not overcrowd the pan; fry in small batches. Use a slotted spoon to gently stir the slices so they don't clump together.
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8
Once the bubbles around the chips begin to subside slightly (after about 3-4 minutes), carefully pour 1-2 teaspoons of the prepared turmeric brine directly into the hot oil. Note: It will splutter significantly, so stand back!
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9
Continue to fry until the spluttering sound stops completely. This indicates that the moisture from the brine has evaporated and the salt/color has adhered to the chips.
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10
Fry until the chips turn a vibrant golden yellow and feel light and crisp when moved with the slotted spoon.
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11
Remove the chips using a skimmer and drain them on a wire rack placed over a baking sheet rather than paper towels; this keeps them crispier by allowing air to circulate.
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12
While still slightly warm, sprinkle with a tiny bit of extra salt, black pepper, or chili powder if desired. Toss gently to coat.
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13
Allow the chips to cool completely to room temperature. They will continue to crisp up as they cool.
💡 Chef's Tips
Use only 'Nendran' or high-starch raw plantains; regular dessert bananas will turn soggy and sweet when fried. Always slice the bananas thinly (about 1-2mm); inconsistent thickness leads to some chips burning while others remain chewy. The addition of salt water to hot oil is an authentic technique that seasons the chips inside and out—just be prepared for the steam and noise. Store the cooled chips in an airtight glass jar immediately to maintain their crunch for up to 2-3 weeks. If the oil starts to smoke, reduce the heat immediately; coconut oil has a lower smoke point than vegetable oil and can turn bitter if scorched.
🍽️ Serving Suggestions
Serve as a crunchy accompaniment to a traditional South Indian Sadya (feast) alongside rice and sambar. Pair with a hot cup of Masala Chai or filter coffee for the ultimate afternoon snack. Serve in a bowl with a side of spicy mango pickle for a tangy, salty contrast. Crush them slightly and use as a gluten-free topping for salads or savory yogurt bowls. Pack them in school lunches as a healthy, energy-dense alternative to processed potato chips.