Raw Banana Chips

Cook along · 10 steps

Method

1. 1

   Rinse the unripe bananas and dry them completely. Peel the bananas, halve them, and place them in 4 cups of water mixed with turmeric powder. Keep them fully immersed for 30–40 minutes.

2. 2

   Mix ½ cup water with 1 tablespoon salt to prepare the salt solution. Set aside.

3. 3

   Remove two banana pieces at a time from the turmeric water and wipe them completely dry with a clean kitchen towel. Ensure there is no moisture before slicing.

   

4. 4

   Heat coconut oil in a heavy kadai over medium heat. Test the oil by adding one or two thin banana slices; if they rise steadily to the surface, the oil is ready.

5. 5

   Using a mandoline slicer, slice the banana pieces into thin, even slices directly into the hot oil or slice them onto a plate first and then add them to the oil.

   

6. 6

   Stir the slices immediately with a slotted spoon and fry in batches without overcrowding the kadai. Continue frying over medium heat, turning occasionally, until the chips become lightly crisp, about 5–6 minutes.

7. 7

   Once the chips are lightly crisp, evenly sprinkle 1–2 teaspoons of the salt solution into the oil. Be careful as the oil will sizzle and splutter. Cover with a splatter screen if available.

8. 8

   Continue frying for 2–3 minutes, until the sizzling and bubbling reduces or stops and the chips become completely crisp.

   

9. 9

   Remove the chips with a large slotted spoon, allowing excess oil to drain into the kadai. Transfer them to a sieve placed over a bowl or onto kitchen paper towels to drain any remaining oil.

10. 10

    Allow the Banana Chips to cool before serving.