Raw banana chips hold a special place in South Indian kitchens. Whether bought from a local snack shop or made at home, their thin crisp texture and subtle salty flavour are deeply nostalgic. Typically made during festivals like Onam or served as an anytime snack with tea, these golden chips are loved across generations. Their charm lies in their simplicity and the satisfaction of frying them just right.
Traditionally, these chips are made using raw nendran bananas, a variety known for its firm texture and mild taste. The bananas are peeled, thinly sliced and fried in coconut oil until crisp. They are then sprinkled with turmeric and salt, which gives them a slight golden colour and gentle seasoning. The end result is a batch of chips that are light, crunchy and perfect for snacking or gifting.
One of the best things about raw banana chips is that you can make them in large batches and store them for days. They are naturally gluten free and do not require any preservatives or artificial additives. You can enjoy them with a cup of filter coffee, pack them in tiffins or serve them during festivals. Let us make crispy South Indian style raw banana chips in five simple steps.
Step 1: Choose and peel the raw bananas
Use two to three firm green raw bananas or nendran bananas if available. Make sure they are unripe and not soft. Wash and dry them. To peel, trim the edges and make a vertical slit on the skin. Gently remove the peel without damaging the flesh. Keep a bowl of water ready and place the peeled bananas in it to prevent discoloration.
Step 2: Slice the bananas into thin rounds
Using a mandoline slicer or a sharp knife, slice the bananas into thin even rounds. Try to make the slices as uniform as possible so they cook evenly. You can slice them directly into hot oil if you are experienced, or prepare the slices ahead on a plate if you are trying this for the first time. Do not soak the slices in water after cutting, as this can affect the frying process.
Step 3: Heat the oil and prepare the turmeric salt
Heat enough coconut oil in a heavy bottomed kadai or pan on medium flame. While the oil is heating, mix half a teaspoon of turmeric powder with a tablespoon of water and half a teaspoon of salt. This turmeric salt solution will be sprinkled over the chips during frying to give them colour and flavour. Make sure this mixture is ready before you start frying.
Step 4: Fry the chips until golden and crisp
Once the oil is hot, reduce the flame slightly and gently slide the banana slices into the oil in small batches. Stir occasionally to prevent them from sticking. As they begin to turn light golden, sprinkle a few drops of the turmeric salt water over the chips. Be careful, as the oil may splutter slightly. Fry until the chips are crisp and golden. Remove them using a slotted spoon and drain on paper towels.
Step 5: Cool and store properly
Let the fried chips cool completely before storing. Taste one to check the salt and texture. If needed, sprinkle a bit of extra salt while they are still warm. Once cool, transfer the chips to an airtight container. They stay crisp for several days if stored in a dry place. Serve them as a tea time snack or enjoy them with sambar rice or curd rice for a crunchy contrast.
South Indian style raw banana chips are proof that the simplest ingredients can produce something incredibly tasty. Their delicate crunch, light saltiness and golden colour make them a favourite in every household. Making them at home allows you to control the oil, salt and freshness, resulting in a snack that is not just delicious but also made with care. Once you try these homemade chips, you may never go back to store bought versions again.