Banana chips are deep-fried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet “dessert banana” variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste. Banana chips is commonly found in Indonesia (as kripik) and India. Variants of banana chips may be covered with chocolate instead. Banana chips are not to be confused with chifle, made from firmer, starchier fruit varieties of the genus Musa commercially called plantains or “cooking bananas”. Banana chips is prepared out of the bananas available in Kerala only – popularly known as Nendra. The Nendra bananas are relatively large in size as shown in the image below. Chips turn out not only very crispy and in fact only chips made from Nendra take on colors on their own. Commercially available chips are prepared from other types of banana and typically turn out hard, not crispy.
How to Prepare :
• oil for deep frying
• 1/4 tsp turmeric powder
• salt according to taste
• 5-6 raw bananas
How to make banana chips :
Take off and put bananas in plenty of salted iced water.
Slice bananas with a chip slicer into water, mix in in turmeric.
Keep for 10 minutes, remove out water fully.
Spread out on a kitchen cloth to take off moisture.
Heat up oil in a wok till smoky.
Fry banana slices in one-layer batches for a minute or two or until crisp.
Lift chips out with slotted spoon and remove on paper towels.
Sprinkle with salt before serving.
Taste: spicy / salty
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