How to make Banana Chips Recipe | Evening Snacks

Learn how to make crispy banana chips at home with this easy recipe – Banana Chips is a very old and traditional Indian evening snack that is prepared by frying thin discs of raw banana. It is not only very tasty and crispy, but equally healthy. The wafers can be eaten with a salty and spicy taste, or even be coated with honey, jaggery/ molasses or sugar syrup, even dip them in chocolate sauce and savor. I am sharing with you today the salty and spicy version of the recipe, that can be an excellent accomplice with tea and coffee. You can also see my potato chips recipe

Try my other snacks recipes  Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, vegetable Poha Cutlet, Bread Uttapam.

This recipe authentically belongs to South India, where it is fried in coconut oil and plantain bananas, which is a variant of banana. Kerala is famous for banana chips. Whatsoever, banana wafers or chips is evenly popular all across India, Indonesia and America and there are many variations of it, just like potato chips. These are widely available in packaged forms the market, in fried, baked, dehydrated, and even candied forms.

If you can get plantain bananas, then well and good, I am using the common raw bananas, which is good enough for me. The homemade version is a 100% organic variant of the recipe and, even weight watchers can have them aplenty. Just store in an dry air container jar, these will be fresh and crispy for up to 20 days or more (I have never seen them last more than 4 days in my house).

It is funny that such a snack item was there in our traditional cuisine for a long time, yet nowadays, when I serve them to my guests, they look at it as a “new age” “unique” stuff to be homemade, since they are more familiar with the packaged versions. With a deeper look in our civilization we can find many more “unique” recipes from our old traditional India cuisine that have faded out with time. It is rather unfortunate, how despite having so many amazing things in our culture, we end up in the same old urban life of packaged food and GMO treated products.

I am deep frying the chips, whereas, they can be baked, you can not only eat them as snack, but can use them in multiple ways such as toppings on pizza, serve with sandwiches, have with rice crisps, and even as a side dish with daal chawal. It’s a delicious accompaniment with salsa that is just finely chopped cucumber, onions, tomato and coriander that’s been tossed in some black pepper, salt and lemon juice.

How to make Banana chips:

• Cut both the ends of raw banana, slightly slit the banana lengthwise and peel off the skin of each banana.

• Put the iced water/ cold water into the bowl, arrange the slicer on top and cut the banana thinly into round shape directly into the water so that they don’t get dark.

• Repeat the same process for rest of the bananas
• Now put salt, turmeric powder into the cold water, mix it well and let the banana slices soak it for 10-15 minutes in cold water.

• After 15 minutes drain all the water completely and spread the banana slices on kitchen towel to remove the moisture.

• Heat oil in a pan; once the oil becomes medium hot add 1/2 of the banana chips and fry on medium low heat by turning occasionally to avoid sticking. Do not overcrowd the pan otherwise banana chips will get stick each other and will not become crisp so fry in batches.

• Fry banana chips till the sound of sizzling and bubbles gets almost disappear, chips changes its colour and become crisp.

• Once fried, take out the banana chips in an absorbent paper to remove excess oil.

• Repeat the same process for rest of the raw banana slices.
• Once all banana chips get fried, put it in a bowl and sprinkle all the spices black salt, salt, red chilly powder, chaat masala. Mix it well.

• You can also add spices according to your taste.
• Once banana chips cools down, put it in an airtight container and store it for 15 to 20 days.
• Serve Banana chips with hot coffee or tea.

Note:

• You can eat banana chips during fats just put rock salt instead of salt.