Hello Beautiful People!
How are you doing today? There are like a hundred kinds of chip(s) available at the junk food aisle in the super market, but nothing beats good homemade, banana chips deep fried in clean coconut oil with a hint of salt. It is just perfect! Back in Kerala, we have this thing about having something at 4 O’clockin the evening. Its called ” Nallu Mani Chaya” and with the Chai aka tea, we also need something to “bite into”. That would basically suggest anything from a biscuit to mixture anything! But what always tops the list is good Banana Chips. They are super easy to make, takes no time and are really good when they are hot. Now why am I sharing it here? Because with Onam around the corner, you want to make sure that you have these too. Usually the Sandhya is served starting on the left with Papadam, a raw banana and deep fried banana chips in two ways. I will share the other kind soon.
Now traditionally these banana chips resemble your potato chips, round and thin. But I decided to give a little twist. I used my Kitchenaid Spiralizer to make these and they came out perfect! In the recipe section you may want to watch out for small tips and tricks I have suggested in order to make this recipe easier and also safer cause DUH! you are playing with a lot of hot oil and water too. So make sure to give it a good read. But don’t worry I am sure once you have gone through it, it will be a cake walk, or a banana chip walk :p Ok bad one.
The trick to get these banana chips right / AKA Ethakka Chips , is to look for the right kind of banana. And the answer is get the raw green kind. Now I have seen some shop keepers make it with the yellow big kind but what happens is that they soak up more oil and somehow they don’t taste as great as these do. Now if you still dont know what I am suggesting then here is a link to the banana I have used .
These originally grow in tropical places but I am sure you can get them any where. Once you pick the green banana, make sure to press it a bit, you want it to be hard and not soft to touch.Thats is the kind I have always used and it works well for this recipe. As always with “deep fried” recipes, I have not added the quantity of oil, but make sure you have enough to cover 70% of a deep pot. Make sure to leave some space over the level of oil, because you are going to fry these bananas and they are going to retain some water therefore making the oil rise up. If you want to know which oil I used here Is a link
Once you have made them, place them over a kitchen towel or paper to drain out the excess oil. Store in an airtight container and they should easily last you a week or two, but I doubt that it will last that long because they are HIGHLY addictive!
- Raw Bananas - 4
- Turmeric Powder - 1 tbsp
- Salt - 1 tbsp
- Coconut Oil - 4 cups ( or as required for frying)
- Now I am going to share the way I made these spiralized chips, but the process is just the same if you have a mandoline slicer
- In a large bowl fill it up with water
- Then add a pinch of salt and turmeric and set aside
- Now using a knife cut the top and bottom off the banana and make a slit from top to down
- This way you should be able to peel the banana.
- If you think that the banana peel is too hard, use a knife and cut off the peel
- The trick is to work fast. As soon as you have the peel off dunk the banana into the turmeric salt water
- Now if you are using a spiralizer, load the banana into the machine and use as suggested in your manual. If you are using a mandoline slicer, then slice the banana into the turmeric water
- Once you are done with all the bananas, its time to fry !
- Heat oil and bring it up to smoking point, then reduce the flame to medium
- Slowly in batches add the soaked banana Chips into the oil. Mind you they will SPLUTTER !
- Be careful!
- Now while the bananas fry, in a bowl add the salt and turmeric powder with 1/4 cup water and give it a good mix
- Slowly with a teaspoon add the turmeric salt mixture to the chips. Divide the liquid in accordance to the number of batches of banana chips you have
- Once the chips are a light golden, set to drain on a kitchen paper
- After you are done with all the batches, cool and store in an airtight container
- Make sure to use good coconut oil ( fresh and not reused)
- Always fill the oil pot only 70% of the way so when you add the bananas, the oil does not spill out
- Use raw bananas and soak them in water once the peel is off
- The turmeric is for the colour and mild taste but you can add or reduce the quantity as you like