Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
- Raw plantains Ethakkaya – 750 gms( 4 to 5 medium)
- Turmeric powder- 1/2 tsp
- Water- as required
- Salt- as required
- Vegetable oil /Coconut oil- for deep frying
Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.
Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.
Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)
Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)
After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in an airtight container.
- Use coconut oil for best results .