Salted Banana Chips

Drain and Dry the Slices

• After soaking, drain the banana slices thoroughly in a colander.
• Spread the slices in a single layer on a clean kitchen towel or several layers of paper towels. Gently pat them completely dry. This step is critical for achieving maximum crispiness.

Prepare Salt Solution and Heat Oil

• In a small bowl, dissolve the remaining 1 teaspoon of salt in 1/4 cup of water. Stir well and keep it near your cooking station.
• Heat the coconut oil in a heavy-bottomed kadai or deep pan over medium-high heat. To check if the oil is ready, drop a single slice of banana into it; it should sizzle immediately and float to the surface.

Fry the Banana Chips in Batches

• Carefully slide a handful of the dried banana slices into the hot oil. Do not overcrowd the pan; fry in 3-4 batches.
• Stir gently and occasionally with a slotted spoon to ensure even cooking and prevent the chips from sticking together.
• Fry for about 4-5 minutes, or until the slices turn a pale golden color and the initial vigorous bubbling of the oil starts to calm down.

Season and Finish Frying

• Once the bubbling has subsided, reduce the heat to medium. Carefully sprinkle about 1 teaspoon of the salt water solution into the hot oil. STAND BACK, as the oil will splutter intensely for a few seconds.
• Continue frying, stirring gently, for another 1-2 minutes. The chips are perfectly done when all sizzling and bubbling sounds completely stop. This indicates all moisture has evaporated.
• Using a slotted spoon, remove the crispy chips from the oil and transfer them to a wire rack or a bowl lined with paper towels to drain excess oil.

Cool and Store

• Repeat the frying and seasoning process for all remaining batches of banana slices.
• Allow the chips to cool completely to room temperature. They will become even crispier as they cool.
• Once cooled, store the banana chips in a completely airtight container to maintain their crunch. They can be stored for up to 2 weeks.