Salted Banana Chips
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.
For 6 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Bananas and Soaking Solution
- b.In a large bowl, combine 4 cups of water, 1 teaspoon of turmeric powder, and 0.5 teaspoon of salt. Stir to dissolve.
- c.Working with one banana at a time, score the peel lengthwise in 3-4 places without cutting into the flesh. Pry open and remove the peel.
- d.Using a mandoline slicer for best results, slice the peeled banana into very thin, uniform rounds directly into the prepared turmeric water. This prevents discoloration.
- e.Let the banana slices soak in the water for 10-15 minutes.
- 2
Step 2
- a.Drain and Dry the Slices
- b.After soaking, drain the banana slices thoroughly in a colander.
- c.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.
- 3
Step 3
- a.Prepare Salt Solution and Heat Oil
- b.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.
- c.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.
- 4
Step 4
- a.Fry the Banana Chips in Batches
- b.Carefully slide a handful of the dried banana slices into the hot oil. Do not overcrowd the pan; fry in 3-4 batches.
- c.Stir gently and occasionally with a slotted spoon to ensure even cooking and prevent the chips from sticking together.
- d.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.
- 5
Step 5
- a.Season and Finish Frying
- b.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.
- c.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.
- d.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.
- 6
Step 6
- a.Cool and Store
- b.Repeat the frying and seasoning process for all remaining batches of banana slices.
- c.Allow the chips to cool completely to room temperature. They will become even crispier as they cool.
- d.Once cooled, store the banana chips in a completely airtight container to maintain their crunch. They can be stored for up to 2 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline slicer for uniformly thin slices, which is the key to even cooking and crispiness.
- 2The most authentic flavor comes from using coconut oil, but you can use another neutral high-smoke point oil if necessary.
- 3Do not overcrowd the pan. Frying in batches maintains the oil temperature, preventing soggy chips.
- 4The chips are perfectly cooked when the vigorous sizzling sound of the oil completely stops. This is the most reliable indicator of doneness.
- 5Ensure the banana slices are patted completely dry before frying to prevent oil splattering and to achieve the best texture.
- 6Store the chips in a completely airtight container only after they have cooled down to room temperature to maintain their crunch for weeks.
Adapt it for your goals.
Spicy Banana Chips
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.
Black Pepper ChipsBlack Pepper Chips
Instead of adding salt water to the oil, fry the chips until crisp. Once drained, immediately sprinkle with salt and freshly crushed black pepper.
Sweet Jaggery Coated Chips (Sharkara Varatti)Sweet Jaggery Coated Chips (Sharkara Varatti)
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.
Why this is on our healthy list.
Quick Energy Source
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.
Rich in Potassium
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.
Contains Medium-Chain Triglycerides (MCTs)
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.
Frequently asked questions
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.