The bananas used for these crispy banana chips are green bananas, known as Valakkai in Tamil, which gives the recipe its name in Tamil as Valakkai Chips or Valakkai Poriyal (though “poriyal” usually refers to stir-fries).
Unlike coated versions made with rice, corn, or plain flour, the secret here is slicing the bananas as thinly as possible and frying them evenly in hot oil until golden and crisp on both sides.
Once fried, let the crispy chips cool and
store in airtight containers. They last long, though they’re addictive and hard
to resist finishing all of them. This classic Indian fried snack pairs well
with a vegetarian meal (INDIAN CREAMED SPINACH) and is a tasty healthy banana chips option.
For a kid-friendly version, skip the chili
powder, and you’ll get something akin to Kerala-style Crispy Banana Chips
(Nendran Chips). They are also a popular crispy snack like Sri Lankan fried
banana chips.
3 green bananas
(raw, unripe) - peeled and thinly sliced
1 tsp turmeric
powder
Plain chilli
powder - to taste
Salt - to taste
Oil - for deep
frying
How to Make Crispy Banana Chips
Add all the ingredients together.
Sprinkle some water if needed atop the ingredients.
Mix and toss all the ingredients together.
Into heated, fry the bananas slices in batches till crispy on both sides.
Remove and drain off excess oil.
