Loading...
Crispy, golden yellow banana chips fried to perfection in coconut oil. This classic Kerala snack, also known as Nendran chips, is irresistibly crunchy and lightly salted, capturing the authentic taste of South India.
Prepare Bananas and Soaking Solution
Drain and Dry the Slices
Prepare Salt Solution and Heat Oil
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
Crispy, golden yellow banana chips fried to perfection in coconut oil. This classic Kerala snack, also known as Nendran chips, is irresistibly crunchy and lightly salted, capturing the authentic taste of South India.
This kerala recipe takes 40 minutes to prepare and yields 6 servings. At 171.29 calories per serving with 0.58g of protein, it's a moderately challenging recipe perfect for snack.
Fry the Banana Chips in Batches
Season and Finish Frying
Cool and Store
After frying and draining the chips, toss them in a mixture of salt, red chili powder, and a pinch of asafoetida (hing) while they are still warm.
Instead of adding salt water to the oil, fry the chips until crisp. Once drained, immediately sprinkle with salt and freshly crushed black pepper.
Make a thick syrup with jaggery, water, and spices like dry ginger powder and cardamom. Coat the fried, unsalted chips in the syrup and let them dry.
The combination of carbohydrates from the bananas and fats from the oil provides a dense source of calories, making these chips an effective quick energy booster.
Bananas are a good source of potassium, an essential mineral that plays a vital role in maintaining fluid balance, nerve signals, and regulating blood pressure.
When made with virgin coconut oil, these chips provide MCTs. These fats are metabolized differently than long-chain fatty acids and can be used by the body for immediate energy.
A single serving of about 0.75 cup (55g) contains approximately 190-210 calories, primarily from the carbohydrates in the bananas and the fat absorbed from the coconut oil during frying.
While bananas themselves are nutritious, these chips are deep-fried, making them high in calories and fat. They are best enjoyed as an occasional treat in moderation rather than a daily healthy snack.
Soggy chips are usually caused by a few things: slicing the bananas too thick, not drying the slices properly before frying, overcrowding the pan which lowers the oil temperature, or not frying them long enough until all the moisture has evaporated (the sizzling stops).
The best bananas for authentic Kerala chips are raw, green Nendran bananas (a type of plantain). They are starchy and firm, which allows them to be sliced thinly and fry up perfectly crisp without becoming sweet or mushy.
Yes, you can use any neutral oil with a high smoke point, such as sunflower, canola, or peanut oil. However, using coconut oil is traditional and imparts a unique, authentic flavor and aroma to the chips.
If cooled completely and stored in a truly airtight container at room temperature, these chips will stay fresh and crispy for up to two weeks.