Banana Chips
Snacks • India
How to Make Banana Chips (Traditional & Healthy Version)
Banana Chips, known as 'Nendran Chips' in Kerala, are a beloved South Indian snack made from raw bananas or plantains. These crispy delights are a staple during festivals like Onam and Vishu, and are often enjoyed with a steaming cup of chai. Their irresistible crunch and subtle natural sweetness make them a favorite in Indian households. Traditionally deep-fried, banana chips have now found a healthier makeover, making them perfect for the calorie-conscious without sacrificing authentic taste. Originating from Kerala, Banana Chips showcase the region’s abundance of plantains and coconut oil. The chips are thinly sliced, seasoned with salt and sometimes a dash of turmeric or black pepper, and fried to perfection. Their golden hue and savory flavor have made them popular across India. Whether served as an evening snack, during festive gatherings, or packed in tiffin boxes, banana chips are a versatile and satisfying treat cherished by all age groups.
Ingredients(for 1 bowl (approx. 40g) per person)
- 2 large Raw banana (Nendran or plantain, peeled)
- 1/2 cup Coconut oil (for shallow frying)
- 1/4 tsp Haldi (turmeric) powder - optional
- 1/2 tsp Kala namak (black salt) or regular salt
- 1/4 tsp Black pepper powder - optional
- 1 bowl Water (for soaking)
- 1 tsp Lemon juice (optional, prevents browning) - optional
- 1/4 tsp Red chilli powder (for a spicy twist) - optional
Instructions
- 1
Peel the raw bananas and slice them into thin, even rounds using a sharp knife or mandoline slicer.
5 minutes
Uniform slicing ensures even cooking and crispiness.
- 2
Soak the banana slices in a bowl of water mixed with a little lemon juice and turmeric for 10 minutes to prevent browning and add color.
10 minutes
Do not skip soaking; it keeps the chips bright and removes excess starch.
- 3
Drain the slices and pat them completely dry with a clean kitchen towel.
3 minutes
Removing moisture is essential for crispy chips.
- 4
Heat coconut oil in a heavy-bottomed kadhai or deep tawa over medium heat. Test the oil by dropping a small slice; it should sizzle immediately.
2 minutes
Use coconut oil for authentic Kerala flavor and health benefits.
Why This Dish is Healthy
This recipe uses shallow frying with coconut oil, significantly reducing unhealthy fats compared to deep-fried snacks. Raw bananas are rich in resistant starch, support gut health, and help maintain steady blood sugar levels. The addition of turmeric and black pepper brings natural antioxidants and anti-inflammatory benefits. By carefully controlling oil and seasoning, this Indian banana chips recipe fits well into a balanced, health-conscious diet.
Banana chips made from raw plantains are a good source of dietary fiber, potassium, and vitamins B6 and C. Using coconut oil offers healthy fats and antioxidants. Shallow frying instead of deep frying reduces overall fat content, making these chips a lighter alternative to traditional versions. The absence of artificial additives and minimal use of spices make these chips suitable for a variety of diets, including vegetarian and vegan (if coconut oil is used).
Pro Tips
- 💡Tip 1: Use a mandoline slicer for uniformly thin chips.
- 💡Tip 2: Ensure the oil is at the right temperature to prevent sogginess.
- 💡Tip 3: Always cool chips completely before sealing to retain crispiness.
Storage & Serving
Store cooled banana chips in an airtight container at room temperature for up to two weeks. Avoid moisture to keep chips crispy. For longer storage, use a moisture-absorbing packet.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
