Banana chips Recipe
Indian · Snack · 35 min total
Crispy, savory-sweet banana chips made from green plantains, a popular snack in South India and Sri Lanka. This recipe uses a simple spice mix for authentic flavor.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 large green plantains (firm, unripe)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder (optional)
- 4 cups coconut oil or vegetable oil for deep frying
Instructions
- Peel the plantains: cut off both ends, make a slit along the length, and remove the peel. Slice the plantains thinly using a mandoline or sharp knife (about 1/8 inch thick).
- In a large bowl, combine the sliced plantains with turmeric, salt, and chili powder (if using). Toss well to coat evenly.
- Heat oil in a deep pan or wok to 350°F (175°C). Fry the plantain slices in small batches without overcrowding, stirring occasionally, until golden and crisp, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Let cool completely before storing in an airtight container.
Tips
- Use green (unripe) plantains for best texture; ripe bananas will be sweet and soft.
- Soak sliced plantains in salted water for 10 minutes before frying to reduce starch and improve crispness.
- Store in an airtight container at room temperature for up to 2 weeks.
AI estimate may be inaccurate · Terms