Banana chips (Kerala)

South Indian crispy fried plantain chips with coconut oil

Origin: Kerala, South India

From the journey of Banana.

Kerala banana chips, wafer-thin rounds of raw green plantain (or a starchy banana variety called nenthrapazham) fried in coconut oil until brilliantly crisp, are one of the most iconic snacks of South India. They are as associated with Kerala as filter coffee and rice kanji, sold in every market from Thiruvananthapuram to Kozhikode in enormous stainless steel bins, often still warm from the fryer. The chips are fried in pure coconut oil, which gives them a distinctive sweetness and a cleaner, lighter flavour than chips fried in other oils. Turmeric and salt are the classic seasonings, giving the chips a golden colour and a subtle earthiness. Kerala banana chips are a standard fixture at Onam (the harvest festival) and all major celebrations, served as part of the elaborate sadya feast on a banana leaf. They are also sold throughout India and in South Asian diaspora communities worldwide as a packaged snack. Making them at home requires patience and a good mandoline: the thinner the slice, the crispier the chip.

Ingredients

Main

2 large raw green plantains (or nenthrapazham bananas), peeled

Seasoning

0.5 tsp turmeric powder
1 tsp salt
2 tbsp water

Frying

500 ml coconut oil (or neutral oil as substitute), for frying

Method

Using a mandoline or very sharp knife, slice the peeled plantains into paper-thin rounds (about 1–2 mm). Place in a bowl of cold salted water and soak for 10 minutes.
Drain and pat the slices very thoroughly dry with paper towels. Any moisture will cause violent splattering in the hot oil.
Mix the turmeric, salt, and water together into a thin solution in a small bowl and set aside.
Heat the coconut oil in a wok or deep heavy pan to 165°C / 330°F. Add the sliced plantains in small batches: don't overcrowd. Fry for 3–5 minutes, stirring gently, until the sizzling slows significantly and the chips are pale golden.
When the chips are nearly done, quickly drizzle a teaspoon of the turmeric-salt solution into the oil over the chips (stand back: it will spit). Stir to coat, then fry for 30 seconds more until the chips are deep golden.
Remove with a slotted spoon and spread on paper towels to drain and cool. The chips will crisp further as they cool. Season with a little extra salt if needed. Store in an airtight container once completely cool.

Notes

Kerala banana chips are at their absolute best freshly made and still warm. They keep well in an airtight container at room temperature for up to 1 week. Pure coconut oil is the authentic and preferred fat: it gives the chips a sweeter, more complex flavour than neutral oil. A pinch of chilli powder can be added to the salt solution for a spiced variation.

The Gastrographer

Name: Banana chips (Kerala)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: South India
Ingredients: 2 large raw green plantains (or nenthrapazham bananas), peeled; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp water; 500 ml coconut oil (or neutral oil as substitute), for frying

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Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control