Wednesday, July 20, 2011

Raw Banana Chips......Recipe Rewind.

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I had posted banana chips last year in this space when I was an anonymous blogger.....with no followers or comments to inspire me......I have been thinking why not repost those recipes which are my favorite and those I make often in my kitchen.... Wednesday's I will try to post one recipe that survives still in anonymity with a better picture. ...well atleast that's what I plan to ....lets see how it goes.

Banana chips is one of the traditional Kerala is usually fried in coconut oil.....and can be prepared at home with ease. You can either slice the raw banana thinly with a knife or with a mandoline 

Banana chips is made from a different variety of bananas which is locally known as "Ethakka/Nenthrakka", they are found in and around Kerala. The chips are deep fried slices of raw banana in coconut oil. It is an essential part of Kerala.Cuisine. Its available almost everywhere in and around Kerala

The raw bananas should be slit lengthwise and the skin peeled off, I do with my hand and the resulting reward is stained black fingers :( , you can either immerse in water and add 1 tsp turmeric and salt or wash the raw banana well and peel off the skin and directly slice them into hot oil and add turmeric and salt while cooking....I prefer the later, because that's how the chip vendors make and plus saves the trouble of wiping water off the bananas or drying them.

Check out the original post here.

Raw banana: 2 kg.
Coconut oil: ½ litre.
Salt: 2 tsp.
Water: little.
Turmeric: ½ tsp.
Chips cutter or Mandoline


1. Mix salt, turmeric with water to make a solution and keep aside.
2. Wash the bananas and leave it to dry. 
3. Cut a slit lengthwise into the banana and remove the  skin with your hands and keep it aside. . 4. Heat oil and using the Mandoline slice the bananas into the hot oil. 
5. When it is getting crisp put in 1 or 2 tsp of the salt/turmeric solution and when the sizzling sound stops. Strain out the fried bananas and place it on a tissue paper.
6. Store in airtight container.

 * When adding banana simmer the fire.
I made in 4 batches.


  1. That looks awesome:-) Mouthwatering chips!!!

  2. I love these n had few doubts .. now they r clarified n me trying it out..

  3. kalpana, I am glad I could help u out....

  4. gr8 recipe of crispy banana chips

  5. wow they look awesome, I always buy in the Indian store now i know tthe recipe but I can't find raw bananas here!(ummm)
    Happy Blogging!!!!
    EVent-Quick & Easy Recipes-FBN
    Event-Healthy Snacks-GFR

  6. Very crispy and crunchy banana chips. Looks excellent.

    Hamaree Rasoi

  7. Crispy and yummy,pics is fantastic

  8. @ Leanna, this is raw banana and not plantain.... bananas which is locally known as "Ethakka/Nenthrakka" are found in and around Kerala.

  9. Wow...Crispy & my fav chips.. :) My grandma makes them often & sends them over but mom or I never tried it at home...This post makes me crave for some right now,..Maybe i will give this recipe a shot!!
    Prathima Rao
    Prats Corner

  10. These are called 'Platanutres' here in Puerto Rico. I grew up eating them!

  11. My all time favorite snack :) Can keep on munching on them :)

  12. they are looking so crispy....easy and chatpata recipe Nisa

  13. I can munch on this even daily...Just yest I got a pack :) Homemade is always best!!

  14. Thanks for visiting my blog..u hv such a lovely place...delicious snack..I just love too following u

  15. Wowww.. Delicious looking chips.. Simply inviting dear.

  16. I am so happy to see this recipe. I love these and had never thought of making them at home. Beautiful photographs too. I am buying some raw banana today to try it out!

  17. I love these and will try them with the ones locally available. Hope it works.

  18. Hi Nisa,
    I can almost taste this special treat. I can't wait to make these chips. Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
    Miz Helen

  19. which brand mandoline do you use?I would like to buy one is it stainless steel

  20. @Leila, thank you for the visit. I use local mandoline, not branded one. Since banana chips is one of the most sought after snack in Kerala, many types of mandoline are available locally. If you are going to buy one then I would recommend stainless steel...or if you have a food processor you can use the slicer blade...which I also use when I am making chips. Hope this helps...Have a great day.

  21. You took wonderful photos :) They look so crispy and yummy ! Thanks for the Food Recipes

  22. Thanks a lot, you are a inspiration for lazy people like me.

  23. I hve tried this receipe..but chips get soggy after a while....May be the gas flame should be low while frying them Or something else...
    Kindly help

  24. Hi Vibha, thanks for the visit.....about your query, the bananas you used might not have been might have just started to ripen a bit...but it wont show outside...we say in malayalam that "kaye vilanju"...about the heat, once you put in the banana the heat should be high and after a few min you can reduce and then put in high....because too much low heat will make it absorb the oil too we say in malayalam "enna kudichu" maintaining a medium to hight heat is the best...hope this helps.

  25. Hi Nisa, I stumbled across your site lately. Excellent instructions. One question though, after adding the tumeric salt solution to the oil, can one still fry a second batch in this same oil? Surely having a water solution in the oil will make the oil unfit to fry a second batch.

    1. Hi anon, about your query....since the oil is very will evaporate the water and but little salt will follow my instructions and you will get crispy homemade chips...thanks for stopping by :)


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