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 (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