Banana Chips
Thin raw banana slices fried until crisp and lightly salted, these classic Indian chips are simple, crunchy, and perfect for snacking or serving alongside a meal.
For 4 servings
- prep · ~10 min
Peel and slice the bananas.
1.Trim both ends of each raw banana and peel off the thick skin.2.Keep the peeled bananas ready near the stove.3.Slice them into very thin rounds directly over a plate or tray.TIPSlice the bananas evenly so the chips fry and crisp at the same rate. - mix · ~1 min
Mix the salt water.
Stir the salt into the water until dissolved. Keep it ready in a small bowl for sprinkling during frying.
- fry · ~6 min
Heat the oil and fry the first batch.
1.Heat the oil in a deep pan over medium heat until hot.2.Slice part of the bananas directly into the oil or add a small batch of slices.3.Fry for 1 minute, then carefully sprinkle a little salt water into the oil.4.Continue frying until the bubbles reduce and the chips look crisp and pale golden.TIPDo not overcrowd the pan or the chips will soften instead of turning crisp. - fry · ~12 min
Drain and fry the remaining batches.
Lift the chips out with a slotted spoon and drain well. Fry the remaining banana slices in batches the same way until all the chips are crisp.
- rest · ~5 min
Cool the chips completely.
Spread the fried chips on a plate or tray and let them cool fully. They will turn crisper as they cool.
- serve
Serve or store the banana chips.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm green bananas only; ripe ones absorb oil and turn chewy instead of crisp.
- 2A mandoline gives the most even thin slices, which helps every chip finish at the same time.
- 3Pat peeled bananas dry before slicing if they feel wet, so the oil splutters less.
- 4Sprinkle the salt water very carefully in tiny amounts; too much at once can make the oil foam up.
- 5Fry in small batches and stir gently once or twice so the slices do not stick together.
- 6Take the chips out when they are pale golden and bubbling has slowed; they crisp further as they cool.
- 7Cool completely before storing in an airtight jar, or trapped steam will soften the chips.
Adapt it for your goals.
Coconut-oil
Fry in coconut oil for a more traditional Kerala aroma and a richer, nuttier finish.
pepperPepper
Toss the cooled chips with freshly ground black pepper for a spicier tea-time snack.
turmericTurmeric
Add a pinch of turmeric to the salt water for a warmer color and mild earthy flavor.
thick cutThick-cut
Slice slightly thicker if you prefer a sturdier chip with a more substantial bite.
Why this is on our healthy list.
Raw Banana Goodness
Green bananas bring resistant starch and natural fiber, making this snack more satisfying than many refined packaged chips.
Simple Ingredient Snack
Made with just raw banana, oil, salt, and water, this recipe avoids additives and artificial flavorings common in store-bought snacks.
Frequently asked questions
They were likely sliced too thick, the oil was not hot enough, or the pan was overcrowded. They also need to cool fully before becoming completely crisp.
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