Banana Chips

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Banana chips


These crispy, crunchy raw banana chips are I am sure everyone's favourite tea time snack.  

My family just loves these hot crispy chips straight from the frying pan. They just disappear from the plate within no time. 

I keep preparing this often as it's a very easy snack with just 4 ingredients. 

This is one of the main snack item in Christmas Sweets ( Kuswar) pack and the best snack to enjoy during winter & monsoon season. 

Kindly note down following points to prepare crispy, tasty banana chips: 

1. Make sure to use hard , raw bananas. Nendran bananas are best for chips. Do not use soft, slightly ripe bananas. 

2. While adding salt water to the oil, you need to be very careful. Keep the flame to the lowest & pour water gently.  

3. While adding salt water, make sure to keep decreasing the amount of salt water for each rounds as the oil turns salty. 

4.. If you are preparing this for any festive occasions, make sure to prepare this dish at last as the oil turns slightly brown & salty while frying chips.  You can't use this oil for other eatables other than chakuli & karakaddi. 

5. Coconut oil is the best choice for frying these chips. But I personally prefer refined Rice bran oil. 

6. Do not over fry the chips. Remove when they are crispy & golden yellow. 

7. Make sure to cool them completely before storing them. 

Try & enjoy this crispy crunchy snack. 

Recipe:

Ingredients:

  • 1 kg raw Nendran bananas 
  • 1 cup salt water (add 1tbsp salt to 1 cup of water)
  • 1/4 tsp turmeric powder 
  • Oil for frying 

Method:


Select hard raw bananas. 

Wipe bananas with dry cloth. Cut the top edge. Put 3 -4 slits lengthwise. 
Gently peel the skin with your fingers or use a sharp knife. 

Immerse  these peeled bananas in  water to retain their freshness. ( Add 1/4 tsp turmeric powder to the water)

Heat required quantity oil in a wide pan. 
Hold the slicer slightly above the oil. 
Wipe banana with a dry cloth & 
slice  directly into hot oil. 

You can use any convenient slicer. 
You can hold the banana straight while slicing for round slices or slightly slant for  bigger, oval shaped slices. 
Do not overcrowd the pan. 

Fry these slices in hot oil for 2  minutes till they turn slightly crispy.
 
Add 1 tbsp salt water. 

Immediately close the lid for 30 seconds to avoid splattering and splashing of oil. 

Open the lid & keep stirring. Fry on a medium flame till they turn crispy & the spluttering sound of oil stops. 

Remove the chips & place them on an absorbent paper.  
Repeat this process till all the bananas are used. 

Delicious , hot,  crispy chips are ready. 

Cool completely & store in an airtight container. Stays well for about 2 months. 

Enjoy this tasty,  crispy snack with your loved ones. 








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