Crunchy Banana Chips

I have never in my life made banana chips at home but surely eaten a cartload or should I say truck load of them :)

Today I thought of making them at home. Had a plantain banana that I purchased from the grocery store a couple of days ago.

The chips came out pretty good and they were very easy to make. I had never made them at home with the fear of sprinkling water in hot oil. But today I overcame that fear !!

My son (who loves banana chips) tasted these chips(actually finished all the chips making many rounds in the kitchen and grabbing some chips on the way each time) and said they get 5 star(his grading goes from 1-5), and that next time I need to buy more bananas and make lots more chips :) so that he can take them for snack time in school. When my kiddo says that I should pack certain food next time for his school lunch or snack I know that it has met his approval. My 6 year old son is quite a foodie, guess he gets it from his mom ;)

Here goes the recipe.

Ingredients

1 plantain banana(raw),

1/2 cup water,

1/4 tsp turmeric powder,

salt to taste,

oil for deep frying(preferably coconut oil).

Method.

• Peel the banana, wash and soak in water for about 1/2 hour.


• Mix water, salt, turmeric powder and keep aside.


• Heat oil. Drain the bananas and wipe dry with paper towel.


• Slice the bananas into thin slices (using a mandoline) directly in the hot oil. Or else you can use a knife and make thin slices on a chopping board and then slide them into the hot oil.


• When they are 3/4 cooked, sprinkle a tsp of the water solution on the bananas in the oil.


• Hold a splatter screen over the oil after you sprinkle a tsp of the water solution.


• BE VERY CAREFUL !!


• The oil splutters in all directions.


• Take off the screen and mix the chips.


• Drain the chips onto a paper towel to absorb the access oil.


• Proceed with the rest of the banana to make the chips.


• There you go yummy crunchy banana chips ready to munch on !!

Note

Season the chips with red chilly powder,crushed peppercorn or any other masala blend for a variation after draining from the oil. I preferred them plain with salt only.

Frying the chips in coconut oil gives it the authentic taste.

Next time I will soak the raw bananas in water mixed with turmeric powder to get a more darker shade of yellow colored chips.