Banana Chips

16-11-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

Raw bananas (unripe) 4 medium-sized

Coconut oil or vegetable oil for deep frying

Turmeric powder ½ teaspoon

Salt to taste

Black pepper powder ½ teaspoon

Red chili powder ½ teaspoon

Chaat masala ½ teaspoon (optional)

Fresh curry leaves 8-10 leaves (optional, for garnish)

Water as needed for soaking

Instructions:

Preparation

Peel the raw bananas and place them in a bowl of cold water to prevent discoloration.

Add a pinch of turmeric powder to the water to enhance the chips' golden color.

Slicing

Using a mandoline slicer or a sharp knife, slice the bananas into thin, even rounds. Keep the slices submerged in the turmeric water to maintain their color and prevent oxidation.

Preheat the Oil

Heat coconut oil or vegetable oil in a deep-frying pan over medium heat. Ensure the oil is hot enough (approximately 350°F or 175°C) for frying.

Dry the Banana Slices

Remove the banana slices from the water and pat them dry with a clean kitchen towel. This prevents oil splatters during frying.

Frying

Carefully drop a handful of banana slices into the hot oil. Fry them in small batches to avoid overcrowding.

Stir occasionally to ensure even frying. The chips are ready when they turn crisp and golden-yellow.

Remove the chips using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Seasoning

While the chips are still warm, sprinkle them with salt, black pepper powder, red chili powder, and chaat masala (optional) for a spicy tangy twist. Toss gently to coat evenly.

Adding Curry Leaves (Optional)

Fry fresh curry leaves in the same oil until crispy and place them on the banana chips for a fragrant garnish.

Cooling and Storing

Allow the chips to cool completely before transferring them to an airtight container. This keeps them fresh and crisp for up to two weeks.

Serving Suggestions:

Serve the banana chips as a standalone snack with tea or coffee.

Pair them with dips like yogurt mint chutney or tangy tamarind sauce for an extra burst of flavor.

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