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