Happy Onam…!Kaya varuthathu is an inevitable dish for Onam sadhya. The sizzling rhythm of oil and the fragrance of frying banana in coconut oil reflect when I think of banana chips. This is a popular snack of Kerala. Some crispy snacks that you can try from here are murukku or uzhunnu vada or baked phyllo samosas. Spicy Kerala mixture is yet another one if you love to have spicy snack.
I learned to make banana chips from my mother in law. The thinnest banana slice will be the tastiest. A sharp slicer can help you here. I didn’t have a slicer, so I used knife.
- 4 Ethekkaya/ unripe green plantain
- Oil required for deep frying (I prefer coconut oil)
- 2 teaspoons of turmeric
- 2 tablespoons of salt dissolved in 6 tablespoons of water
- In a large pot, take water and add turmeric powder into it.
- Peel off the green skin of bananas and immerse then in turmeric water. Let it rest for 10 to 20 minutes.
- Take bananas from turmeric water and pat the dry with kitchen napkin.
- Slice bananas in round shape. (You can use a slicer to do your easier).
- Prepare a plate with a kitchen napkin (to wipe extra oil) on it.
- In a wide opened pan, add oil required for deep frying. When oil is heated enough, add sliced bananas one by one.
- The heat should be high while we are dropping banana slices and should be reduced to medium when finished.
- Oil starts sizzling and when it slows, banana slices begins to crisp, add 2 teaspoons of salt water.
- Keep stirring so that no two slices would stick together.
- Continue frying for 3 minutes.
- Chips should not be browned. It should have yellow color and is very crisp. Check its salt.
- For the next batches, the salt water should be reduced to 1 teaspoon (or adjust accordingly).
Try this, munch these banana chips for Onam sadhya or while watching TV and let me know 🙂