Kerala Banana Chips Recipes

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.

NENDRAN CHIPS RECIPE | KERALA NENDRAN BANANA CHIPS

Steps:

• First, get ready with the ingredients. In a bowl add turmeric powder, salt and water. Mix it well, the liquid should not be thick, little runny. Trim the edges of the banana and peel the skin completely.
• Immerse the banana in a bowl of water to prevent de-colouration, until slicing. Now start slicing the banana's using a slicer. The slices should not be too thick nor very thin, just medium thickness. Now transfer the slices to bowl and add 1 tsp of turmeric - saltwater.
• Mix well so the banana slices get evenly coated. Spread the banana slices in kitchen towel and pat dry 15 minutes. There should be no moisture. Heat oil in a heavy-bottomed kadai, just drop a slice in the oil, if it raises immediately, the oil temperature is perfect. Drop the slices in the oil gently one by one. Don't overcrowd, fry in batches only. Fry well on both sides, once the 'shhh' sounds stops, take the chips out of the oil and drain it in kitchen towel. Also check for salt in the first batch itself, if required adjust salt level.
• Mix turmeric powder, salt and water in a bowl. I used adjustable wooden slicer for this method. Slice the banana as per thickness preferred.
• Heat oil in a kadai / pan and drop the banana slices. Add 1 tsp of turmeric - saltwater. At first, the oil splutters and gives a sizzling sound, don't get panic. Also, stand away from oil as it splutters. Flip it on both sides and fry it well. Once the sizzling sound subsides, and the chips turn crisp take out from the oil. Allow it to cool and store it in an airtight container.Enjoy these nendran chips as a tea time snack.

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.

BANANA CHIPS RECIPE | HOMEMADE DRIED BANANA WAFERS | KELE KE CHIPS

Steps:

• firstly, slit the banana and peel the skin of raw banana. make sure to use nendra banana if you have access to.
• peel off the skin completely. grease the hand with oil if it turns sticky.
• now slice to medium thickness.
• transfer to a large bowl and add 1 tsp salt and ½ tsp turmeric.
• pour 4 cup water and give a good stir. adding turmeric helps to give a bright yellow colour to chips.
• drain off the water completely.
• now deep fry in hot coconut oil. make sure to spread and drop into the oil to avoid sticking from each other.
• stir occasionally, and fry on medium flame.
• fry for 10-12 minutes or until it turns crisp yet not turn golden brown.
• drain off over kitchen paper to remove excess oil.
• finally, enjoy banana chips or store in an airtight container for a month.

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.

NENDRAN CHIPS-KERALA BANANA CHIPS

Steps:

• Buy mature nendrankai (see picture below). Peel the skin and put them in water to prevent discoloration. (I dropped them in water after cutting into half).
• Dissolve salt in 1/2 cup of water, add turmeric powder, mix well and keep it aside.
• You have to fry it batch by batch.
• Heat oil in a kadai, once oil is hot, reduce the heat to medium. To find out if the oil is hot enough, drop a small piece of sliced plantain into the oil, if it raises to the surface immediately, then the oil is hot enough for frying.
• Take a banana, pat it dry and then using the slicer, slice one or half of the banana depending upon the quantity of oil and size of the kadai.
• Immediately after slicing, drop it into the oil, separating the pieces which is very important. You will hear a sizzling/ bubbling sound.
• After a few seconds, add 3/4-1 tsp of salted water. After adding that water, you will hear more noise. Do not panic. Stir using a ladle, so that the plantain slices will get cooked evenly.
• Once cooked, the sizzling noise will stop and the oil will be clear as seen in the picture (right) below.
• Remove the chips with a slotted ladle and place it in a colander or paper towel to drain off excess oil, if any.
• Repeat the same process for the rest of the plantain/ nendrankai.
• Serve as a side dish for rice or variety rice or enjoy as a snack anytime of the day.
• Note - After frying the first batch, taste and check for salt. If you feel it is salty, reduce the salt water to half tsp. If you feel, you need more salt, add 1 tsp salt water or you can add more salt to the water, mix it well and then add. It is your personal preference.
• Use only coconut oil for deep frying. It is the coconut oil which takes this chips to a different level and makes it so addictive. If you do not want to use coconut oil, then I suggest you make vazhakkai chips (link below) instead of nendran chips.
• Storage and shelf life - Store it in an air tight container at room temperature. Stays fresh and crisp for 7-8 days.

BANANA CHIPS RECIPE | HOW TO MAKE BANANA CHIPS AT HOME | YELLOW KERALA BANANA CHIPS RECIPE

Steps:

• To make the perfect Banana chips, first take Kerala Banana/Chips Banana.
• Now, place a pan, add coconut oil for deep fry, and heat well on low flame.
• Now, take a Banana and peel them.
• Now, take a bowl and add 3 to 4 tbsp of water.
• Now add 1 tbsp of salt, 1/2 tsp of turmeric powder, and mix well.
• Now, take a medium-thick slicer to cut the banana chips.
• Now, slice the Banana directly into the oil on the low flame one by one.
• Now add 1 tbsp of turmeric water, mix well and fry.
• After the banana chips turn golden and crispy, transfer them to a plate.
• Now follow the same steps and prepare chips from all Banana.
• Now your Banana chips are completely ready, and You can enjoy them.

SARKARA VARATTI RECIPE (JAGGERY BANANA CHIPS)

Steps:

• In a big bowl, mix together the water and salt. Keep aside.
• Cut the top and bottom tips of the plantains.
• Score the banana skin from top to bottom, along the ridges.
• Peel the outer skin of the bananas. Make sure to remove the green part fully.
• Immerse the peeled bananas in the salt water for 10-20 minutes.
• Scrub bananas well in salt water and rinse 2-3 times in clear water to remove sap.
• Drain and keep aside for another 10-20 minutes.
• Heat the oil in a deep, wide frying pan on medium heat.
• Pat the drained banana with a tissue paper to dry it, if needed.
• Cut the banana vertically (along the length) into half. Cut the halved banana into ¼" thick semi-round pieces.
• Reduce the heat and slide the sliced bananas into hot oil. Make sure that the pan is not over crowded. Stir gently to avoid slices sticking together.
• Cook in high flame for 2-3 minutes, after that, reduces the flame to medium high.
• Stir occasionally and flip the chips for even cooking. Fry for 10-15 minutes, until chips turns crisp and cooked well.
• Remove the fried banana chips with slotted spoon and then drain on paper towels.
• Follow the same procedure to cook the remaining batches.
• Heat grated jaggery with ¼ cup of water. Strain jiggery syrup to remove impurities, if any.
• Grind together sugar and cardamom and make powder. Grinding both together is a quick way to get powdered cardamom.
• Roast rice powder till it turns light golden colour. Once roasted, add ginger powder and cumin powder and roast together for a minute and turn off.
• Heat a big heavy bottomed, wide pan. Cook the jaggery mixture over medium low flame until it becomes thick and with single thread consistency. To check this, put one drop of the boiling jaggery in cold water. If it reached right consistency, it won't dissolve and instead it should form like a drop.
• Reduce the heat to low and add the fried banana pieces and mix well and stir continuously.
• Add the powdered cardamom and sugar, mix well. This gives a good appearance to the sarkara upperi and the slices do not stick to one another.
• Switch off the stove, add the mix of roasted rice powder, ginger powder and cumin powder.
• Stir continuously, so that all the slices are evenly coated with the jaggery mixture and separated.
• Once the chips cool completely, store it in an airtight container.

KERALA BANANA CHIPS

Steps:

• Combine ground turmeric and water. Keep aside.
• Peel the bananas, and soak them in turmeric water for 10-15 minutes. Then, pat dry with a paper towel, and slice them into thin circles.
• Heat oil in a pan, add the banana slices and cook them in batches. When done, drain on a paper towel.
• Combine ground turmeric and water. Keep aside.
• Slice the bananas into thin circles.
• Heat oil in a deep pan. Add the banana slices in batches, and try not to overcrowd the pan. When they are almost done, add a few teaspoons of turmeric water into the oil. You need to be very careful at this stage as the oil will start to splutter. You will also hear a sizzling sound. The chips will be ready when the sizzling sound stops. Remove the banana chips from oil, and drain them on a paper towel.

NENDRAN CHIPS

Steps:

• Take a bowl add turmeric powder, salt and water. Mix well, Set aside.
• Slit the banana skin and peel the skin off.
• Keep in immersed in water to avoid darkening. Heat coconut oil in medium flame - Slice it directly in hot oil. The flame should be medium when you slice.
• Immediately add prepared turmeric salt water around 2-3 tsp for each batch.
• Turn over and fry until the 'shh' sound stops and the chips is light and crisp before you take it out. Take out and drain in tissue paper or paper towel.
• Cool down and store in airtight container. Repeat to finish. Fry in small batches, do not crowd. Enjoy Nendran Chips!

KERALA BANANA CHIPS

Steps:

• Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
• Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this. Let it rest for 30 mins
• Heat oil in a pan and let it reach almost-smoking point
• Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
• Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
• The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
• Mix the salt in about 2 cups water and keep ready
• Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
• Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
• Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month

KERALA BANANA CHIPS

Steps:

• Peal bananas and slice into thin rounds , Heat oil, fry slices of banana until crispy. , Put in a dish and add salt and red chilli powder.,

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.

KERALA RAW BANANA (PLAINTAIN) CHIPS OR NENDRAN CHIPS

Steps:

• HOW TO MAKE OR PREPARE KERALA BANANA OR NENDRAN CHIPS RECIPE. Take a fresh raw nendran banana. Cut/chop both the extreme ends of the raw banana.
• Give a straight cut to the skin with the help of a knife, which helps to remove the skin. Once the skin is slit, peel it with your thumb. Take a bowl of water and add turmeric powder to it. Immerse the peeled raw banana in it till submerged for 10-15 minutes.
• After 10-15 minutes, take the raw banana out of the turmeric water and pat them dry.
• Slice it into one mm thick round slices with the help of a slicer and keep them ready in a plate. You can spread them on a dry clean cloth or in a strainer to absorb the excess moisture in it. (This step helps in slices not sticking to each other when deep-frying)
• Heat coconut oil on a medium flame in a pan. When the oil becomes hot, drop one slice and test the oil if it is hot enough. If the slice comes to the top immediately, it means the oil is now ready for use. Add the slices and deep fry them till the sizzling sound stops.
• At this stage, add a spoonful of salt water over the chips being fried. The oil may splatter a bit, but not much. The chips will absorb the salt. Fry it till the bubbles settle down. Take it from the oil and strain them to remove excess oil.
• Once the chips come to room temperature or cooled down, store them in an airtight container. Crispy nendran chips are now ready. Serve nendran chips as a snack or as an accompaniment for rice dishes.

KERALA BANANA CHIPS RECIPE

Steps:

• Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
• Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this.
• Let it rest for 30 mins
• Heat oil in a pan and let it reach almost-smoking point
• Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
• Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
• The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
• Mix the salt in about 2 cups water and keep ready
• Sprinkle this salt water over the chips when they are still in the oil but ready.
• Be careful while doing this since the oil is hot - just sprinkle, don't pour
• Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
• Fry all the banana pieces, let cool, and store in airtight containers.
• Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month