Deliciously crispy Kerala Banana Chips made from raw Nendran bananas, deep-fried in coconut oil, and seasoned with salt and turmeric. Perfect as a snack for any occasion, especially during Onam celebrations.
1: Make 2 thin slits along the length of the Nendran banana and peel the banana carefully from the slits.
2: In a large bowl, add water, salt, and turmeric powder. Mix to combine.
3: Soak the peeled bananas in the salted water for at least 15 minutes.
4: Heat coconut oil in a Kadai on high flame.
5: Slice the bananas directly into the oil using a mandolin or slicer.
6: Fry the chips until the bubbling has subsided.
7: Remove the chips onto a bowl lined with kitchen paper and store in an airtight container for up to 1 month.
