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Crispy, golden yellow chips made from thinly sliced raw Nendran bananas and fried in coconut oil. This classic Kerala snack, also known as Upperi, is a savory treat perfect for any time of day.
For 4 servings
Prepare the Bananas (10 minutes)
Dry the Slices (5 minutes)
Heat the Oil & Prepare Salt Solution (5 minutes)
Crispy, golden yellow chips made from thinly sliced raw Nendran bananas and fried in coconut oil. This classic Kerala snack, also known as Upperi, is a savory treat perfect for any time of day.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 340.65 calories per serving with 2.38g of protein, it's a moderately challenging recipe perfect for snack.
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Fry the Chips in Batches (15 minutes)
Drain and Cool (10 minutes)
After frying and draining the chips, toss them in a mixture of 1/2 teaspoon of red chili powder and a pinch of asafoetida (hing) for a spicy kick.
For a simple variation, sprinkle freshly crushed black pepper over the warm chips along with the salt.
For a sweet version called 'Sarkara Upperi', prepare a jaggery syrup with dried ginger and cardamom, and coat the fried chips in it.
Plantains are a good source of potassium, an essential mineral that plays a vital role in regulating blood pressure, muscle contractions, and nerve function.
The combination of carbohydrates from the bananas and fats from the coconut oil provides a quick and dense source of energy, making it a satisfying snack.
Frying in coconut oil provides MCTs, a type of fat that is metabolized differently than other fats. They are more readily used by the body for energy.
While bananas themselves are nutritious, these chips are deep-fried, which adds a significant amount of fat and calories. They are best enjoyed as an occasional treat in moderation rather than a daily health food.
One serving of these homemade banana chips (approximately 1 cup or 110g) contains around 255 calories, primarily from carbohydrates from the banana and fats from the coconut oil.
The most common reasons for soggy chips are: slicing them too thickly, not drying the slices properly before frying, or frying at too low a temperature. Ensure uniform, thin slices and pat them completely dry for the best results.
Nendran bananas (a type of plantain) are specifically used for their starchy, firm texture which results in crispy chips. Regular sweet bananas have higher sugar and water content, which will cause them to burn quickly and become soft or chewy, not crispy.
Baking will result in a different texture, more like a dehydrated banana crisp rather than a traditional fried chip. To bake, toss the thin slices in a little oil and salt, spread them on a baking sheet, and bake at a low temperature (around 180°C or 350°F) until crisp, flipping halfway through.
Once the chips have cooled down completely to room temperature, store them in a clean, dry, and airtight container. They will stay fresh and crispy for up to two weeks.
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