Vazhakkai Chips
Crispy, golden slices of raw banana deep-fried to perfection with a whisper of salt and a gentle kick of pepper. A classic South Indian snack that's impossibly crunchy, made with firm green plantains that hold their shape beautifully in hot oil. Perfect with evening chai or as a festive munching treat during Onam and Diwali celebrations.
For 4 servings
- prep · ~10 min
Prepare the raw bananas.
1.Wash and dry the raw bananas thoroughly.2.Trim both ends of each banana.3.Using a mandoline or sharp knife, slice each banana into thin, even rounds (about 2 mm thick).4.Drop the slices immediately into a bowl of water to prevent browning. - prep · ~5 min
Season the soaking water.
1.Drain the water from the bowl.2.Refill with fresh water and add salt and turmeric powder.3.Stir well and let the slices soak for 5 minutes.4.Drain completely and spread slices on a clean kitchen towel. Pat thoroughly dry.TIPTurmeric in the water gives the chips a warm golden hue. Make sure the slices are completely dry before frying—any water will cause the oil to splutter. - fry · ~20 min
Fry the banana chips in batches.
1.Heat oil in a kadai over medium heat. Test by dropping in one slice—it should sizzle and rise gently.2.Slide in a batch of dried banana slices. Do not overcrowd.3.Fry for 2-3 minutes, stirring occasionally, until the bubbling subsides and the chips turn crisp and golden.4.Remove with a slotted spoon and drain on paper towels.TIPKeep the heat steady at medium. High heat browns the chips before they crisp up; low heat makes them greasy. - garnish · ~5 min
Season the hot chips and cool completely.
1.While chips are still hot, sprinkle with salt, black pepper, and red chili powder (if using).2.Toss gently to coat evenly.3.Let cool completely on a wire rack or fresh paper towels. They will crisp up further as they cool. - serve
Store or serve immediately.
Once completely cool, transfer to an airtight container. Serve as a crunchy snack with chai or as part of a festive meal spread.
TIPStore in an airtight container only after they have fully cooled. They stay crisp for up to 2 weeks.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for uniformly thin slices—thick slices won't crisp, and uneven pieces fry at different rates.
- 2Soak the slices in salted turmeric water to prevent browning and infuse a subtle golden color from within.
- 3Pat the slices bone-dry before frying; residual moisture causes violent splattering and soggy chips.
- 4Maintain a steady medium heat—test with one slice; it should sizzle and float gently without browning too fast.
- 5Do not overcrowd the kadai; fry in single-layer batches so each chip cooks evenly and stays crisp.
- 6Season the chips while they are still hot off the oil so the spices stick, then cool completely on a wire rack to retain crunch.
- 7Store only after full cooling in an airtight container—trapped warmth creates steam that softens the chips.
Adapt it for your goals.
Spicy masala
Skip the black pepper and toss the hot chips with a pinch of chaat masala and red chili powder for a tangy, fiery South Indian street-food twist.
garlic & herbGarlic & herb
Drizzle the freshly fried chips with a little melted butter and sprinkle garlic powder and dried curry leaves for an aromatic, savory variation.
low oil (baked)Low-oil (baked)
Toss the dried slices in 1 tablespoon of oil and salt, then bake on a parchment-lined tray at 200°C (400°F) for 15-20 minutes, flipping halfway, for a lighter, non-fried version.
sweet chilliSweet chilli
After frying, toss the chips with a pinch of sugar, red chili powder, and a squeeze of lime for a sweet-heat snack that contrasts the plantain's natural earthiness.
jain variationJain variation
Substitute regular oil with ghee or a plant-based ghee alternative, omit garlic/onion powders, and use only black pepper and rock salt to keep the chips fully Jain-friendly.
Why this is on our healthy list.
Rich in Resistant Starch
Green plantains are packed with resistant starch, a type of fiber that feeds gut-friendly bacteria and may help regulate blood sugar levels after meals.
Good Source of Potassium
Raw bananas are naturally high in potassium, an essential mineral that supports healthy blood pressure, nerve function, and muscle contractions.
Low in Natural Sugars
Unlike ripe bananas, green plantains have very low sugar content, making these chips a more savory, lower-glycemic snack option.
Contains Vitamin C & B6
Plantains provide vitamin C for immune support and vitamin B6 for brain health and energy metabolism, even after frying.
Frequently asked questions
No, ripe bananas are too soft and sweet—they fall apart in hot oil and will not yield crispy chips. You must use firm, green plantain variety (nendran or similar).
