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
Units
Scale
- 3 unripe plaintains (ethakka)
- 1 tsp turmeric powder
- 1 tbsp salt
- 4-5 cups 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: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0
- Sodium: 300
- Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
- Cholesterol: 0