Salted Banana Chips
Thin, crisp banana chips with a clean salty finish and classic Kerala-style crunch. Made from raw bananas and fried until pale golden, they are a simple snack that stays light, savory, and wonderfully addictive.
For 4 servings
- prep · ~10 min
Peel and slice the bananas.
1.Trim the ends of the raw bananas and peel them fully.2.Slice them very thin directly over a plate using a knife or slicer.3.Keep the slices ready in a single layer so they do not clump together.TIPThin, even slices fry more evenly and give the best crisp texture. - mix · ~1 min
Mix the salt water.
Stir the salt and water together in a small bowl until the salt dissolves completely.
- fry · ~5 min
Heat the oil and start frying the chips.
1.Heat the oil in a deep kadai over medium heat until hot but not smoking.2.Add a small batch of banana slices carefully so the pan is not crowded.3.Stir gently to separate the slices as they begin to fry.TIPFry in small batches so the chips stay separate and turn crisp instead of steaming. - fry · ~6 min
Add salt water and fry until crisp.
1.Sprinkle a little salt water into the hot oil from a safe distance.2.Let the bubbling settle, then keep frying the chips over medium heat.3.Stir now and then until the slices look pale golden and sound crisp.TIPAdd only a little salt water at a time to avoid spluttering and soggy chips. - rest · ~5 min
Drain the chips and cool them.
Lift the chips out with a slotted spoon and drain them well. Spread them on a plate and let them cool fully so they turn extra crisp.
- fry · ~10 min
Repeat with the remaining banana slices.
Fry the rest of the slices in batches the same way, adding a little salt water to each batch and draining well after frying.
- serve
Serve the salted banana chips.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the raw bananas directly into the oil or keep them in a single layer so the starchy slices do not stick together before frying.
- 2Use medium heat throughout; if the oil is too hot, the chips brown before drying out and lose that pale Kerala-style finish.
- 3Sprinkle only a few drops of salt water per batch from a safe distance, then wait for the spluttering to calm before stirring again.
- 4Do not overcrowd the kadai; small batches let the slices float freely and crisp instead of softening from trapped steam.
- 5The chips are done when the bubbling reduces noticeably and the slices sound hard and crisp against the slotted spoon.
- 6Cool the chips completely before storing, or trapped steam will soften them quickly in the container.
- 7Store in an airtight tin or jar once fully cool to keep the chips crunchy for several days.
Adapt it for your goals.
Coconut-oil
Fry in coconut oil for a more traditional Kerala aroma and a deeper, nuttier flavor.
pepperPepper
Dust the cooled chips with freshly ground black pepper for a sharper, spicier tea-time snack.
spicySpicy
Add a little red chilli powder after frying for those who want heat without changing the chip texture.
low saltLow-salt
Use less salt water for a milder version that still keeps the clean banana flavor in front.
Why this is on our healthy list.
Naturally Plant-Based Snack
Made simply from raw bananas, salt, and oil, this snack fits a plant-based eating pattern without dairy or eggs.
Contains Resistant Starch
Raw bananas are known for their resistant starch content, which makes them different from ripe sweet bananas.
Simple Ingredient List
This recipe uses very few ingredients, with no added sugar or complex seasoning blends.
Frequently asked questions
They were likely sliced too thick, fried in crowded batches, or removed before enough moisture cooked out. Fry until the bubbling subsides and the slices sound crisp.
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