Banana chips are my favourite 'dabbe khaan', roughly translate to munchies in English. I never knew making plantain chips was so easy until few years ago. They turned out so crispy, crunchy and yum that I promised myself I wouldn't buy a packet of banana chips then on at any store. I bet you'll say the same, once you try them at home. Take my word, they are damn easy to make and turn out a thousand times better than the store bought ones. Plus, they are freshly made, fried in coconut oil or any oil you like unlike the stale, refined oil fried banana chips you buy in stores.
My inspirations were my aunt and mom who made banana chips every once in a while at home. Your kitchen however will require a nice scrubbing after you're done, :-) but it's worth it!
Do try these chips in an air frier if you own one.
Here's the recipe for banana chips.
Preparation Time: 40 minutes
Picking the right bananas to make chips:
Buy fresh, raw bananas of nendran variety. They should be raw. Once the skin starts to change in colour a little, the banana starts to ripen inside, they make the chips sweet.
Do not buy the raw bananas used to make curries etc, I bought them once by mistake. You can use them to make chips but they don't turn out as good as the ones made from nendran bananas.
1. Peel the raw bananas.
Traditionally, they are slit open longitudinally along it's 3 ridges. Do this if you want to save the peels to make chutneys, curries, stir fry's out of them. Or just peel the bananas using a peeler.
Want to save the peels? Then using a knife score the 3 ridges of the banana. Then peel open them without breaking the peel into pieces.
2. In a bowl, add some water, 2 pinches of turmeric and place the peeled bananas in them for 10-15 minutes.
3. Meanwhile heat up oil for deep frying.
Use as oil just enough to fry all the chips as they get salty in the end.
4. Menwhile dissolve a tablespoon of salt in 1/2 a cup of water and keep it aside.
5. Once the oil is rolling hot, set the flame to medium and start frying the banana.
6. If you are an expert you'll be able to slice the banana directly into hot oil using a slicer. If not slice the 1/4 of a banana onto a plate using the slicer.
Banana slices tend to stick to one another so they are sliced directly into hot oil.
Do not slice the bananas before hand and keep them aside. The slices tend to stick to each other. Slice them just before you fry them.
Then add the slices one by one into hot oil. The banana slices tend to stick to your frying stainer, the frying pan and anything that they get to hold onto. Just slowly loosen the slices using a knife, tip of your frying stainer.
7. Fry the banana slices on medium heat until the oil stops bubbling.
8. Once the oil stops bubbling, lower the flame to a minimum, add in a teaspoon of salt water and take 2 steps back immediately. Once salt water is dropped into oil, there's a lot of oil spurting out. Please take care, you don't want to get burnt.
The amount of salt water you add depends on the amount of banana slices you have in the frying pan. Adjust the amount of salt water you add accordingly.
9. Once the oil stops bubbling again, remove the chips off the oil and drain them onto a paper towel.
10. Once all the excess oil has drained, the chips have cooled down, store them in air tight containers.
11. Taste the chips, if they are salty, not so salty, adjust the amount of salt water you add accordingly.
12. Repeat the process until you are done frying 3 bananas. Adjust the thickness of your banana slices by making adjustments on your slicer.
13. Scrub your kitchen, stove top using a detergent. :-) Or your whole house will have a oily floor.
14. Enjoy the chips as and when you wish. :-)
Tags: Plantain chips, banana chips, dabbe khaan, munchies, kele chips