Kerala Banana Chips
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy and golden, these Kerala Banana Chips are a traditional snack made from unripe plaintains fried in coconut oil, perfect for any Kerala Sadya.
Ingredients
- 3 unripe plaintains (ethakka)
- 1 tsp turmeric powder
- 1 tbsp salt
- 4-5 cups (960 ml-1.2 L) coconut oil
Instructions
- Make grooves into the skin of the plaintains and peel them off gently. Save the skin for a thoran (waste not!).
- Mix the turmeric powder in a bowl of water and immerse the peeled plaintains in this. Let it soak for 10 minutes.
- Remove the plaintains from the turmeric water and pat them dry with a clean kitchen towel.
- Heat the coconut oil in a deep pan over medium heat until it reaches 350°F (175°C).
- Slice the plaintains thinly and uniformly using a mandoline slicer or a sharp knife.
- Carefully add the slices to the hot oil in batches, making sure not to overcrowd the pan.
- Fry the slices for 5-7 minutes, stirring occasionally, until they turn a golden yellow and are crisp.
- Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.
- Let the chips cool completely before storing them in an airtight container.
Notes
- Use only unripe plaintains for the best texture.
- Frying in coconut oil is essential for authentic flavor.
- Store in an airtight container to maintain crispness.
- You can use the plaintain peels to make a thoran, a type of stir-fry, to minimize waste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0
- Sodium: 300
- Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Crispy Baked Beet Chips
- Kerala Style Grilled Sardines
- Fluffy Banana Chiffon Cake
- Homemade Tortilla Chips
Frequently Asked Questions
Why must the plantains be unripe for Kerala Banana Chips?
The notes specifically state that unripe plantains give the chips their best texture — they are firmer and lower in sugar, which means they fry up crisp rather than caramelising and going soft. Ripe plantains would produce a sweeter, softer chip that loses its signature crunch.
Can I use a different oil instead of coconut oil?
The notes say frying in coconut oil is essential for authentic flavour — the 4–5 cups (960 ml–1.2 L) of coconut oil is what gives the chips their characteristic Kerala taste. A neutral oil will work mechanically, but the finished chips will taste noticeably different.
What is the turmeric water soak for?
Soaking the peeled plantains in turmeric water for 10 minutes before frying gives the chips their golden-yellow colour and adds a faint earthy flavour. After soaking, the plantains are patted completely dry before slicing — any excess moisture will cause the oil to splatter. 
