Let’s be honest South Indian Banana Chips are addictive. Not the bland supermarket versions that feel like cardboard, but the authentic, crispy, golden slices straight out of Kerala’s kitchens. If you’ve ever taken a bite of the real deal, you know exactly what I’m talking about that perfect crunch, the touch of salt, and the subtle hint of coconut oil that brings the whole thing home.
The best part? You don’t have to travel to Kerala to enjoy them. You can make them in your own kitchen, and yes, they’ll taste just like the ones from your favorite tea shop in Kochi. Let’s dive into how to make authentic South Indian Banana Chips right at home.
Why South Indian Banana Chips Are So Special
Kerala isn’t called “God’s Own Country” for nothing. Food here, especially snacks, stories, culture, and the team of the century. And banana chips, known at the local level by the name “Superior,” are a deep woven snack in the character of Kerala.
These chips are produced using Nendran Bananas. Nendran Bananas start with stronger, average yellow bananas. After the slim, fried coconut oil is cut, they become crisp perfection.
What do you need to do at home?
Before going to what you need, make sure you have integrated materials and the right tools in your line.
Blue banana rende orchid (not ripe)
Coconut oil (for this authentic taste)
salt
Turmeric powder (optional but recommended)
Very sharp mandor or knife cursor
Large kadai or deep saucepan
Tap spoon
look? There’s nothing special. Just a few humble ingredients and tools, and you’re good to go.
How to Pick the Right Bananas
Here’s the trick: only use firm, raw nendran South Indian Banana Chips. These aren’t your everyday bananas. They’re longer, more angular, and have a thick green peel. If the banana is slightly yellow or soft, you’ll end up with soggy chips and nobody wants that.
Pro tip? Ask for raw Kerala bananas at your local Indian or Asian market.
The Importance of Coconut Oil
This isn’t optional. If you want that true South Indian Banana Chips flavor, coconut oil is non-negotiable. It lends a slightly sweet aroma and taste that makes the chips smell and taste just like Kerala.
Sure, you can substitute with sunflower or vegetable oil, but then you’re just making regular banana chips. Don’t compromise on this one.
Step-by-Step: How to Make Authentic Kerala Banana Chips
Alright, now for the fun part. Here’s how to grow lots of banana chips at home from southern India:
Carefully clean the bananas
It’s not just making your skin embarrassed. Make a vertical slit on the banana skin with a knife and gently pull it back. You’ll need a little finesse here because raw bananas can be stubborn.
Soak in Turmeric Water (Optional but Authentic)
Some people like soaking the peeled South Indian Banana Chips in turmeric-infused water for 10 minutes. This step helps remove stickiness and gives the chips that mild golden hue.
After soaking, pat them dry with a clean kitchen towel.
Slice the Bananas Thin
Use a mandoline slicer directly over hot oil if you’re comfortable with it. If not, slice them first and then fry. Aim for uniform, thin slices that’s the secret to even frying and maximum crispiness.
Heat the Coconut Oil Just Right
You want your oil to be hot but not smoking somewhere around 350°F (175°C) if you’re using a thermometer. Too hot and the chips will brown too quickly. Too cool and they’ll soak up oil like a sponge.
Fry in Small Batches
Add a handful of slices into the hot oil and stir gently. Don’t overcrowd the pan they need space to crisp up evenly. Fry until the sizzling slows down and the chips turn light golden brown.
Salt While Hot
The moment you remove the chips from the oil, sprinkle salt while they’re still hot. You can also mix salt with a little water and add it to the oil while frying Kerala-style but be careful, it may splatter.
Dry and cool
Place the chisels on a paper towel or grill to cool completely. That’s when they reached advanced crime. I’ll try the taste (if you like it)
As soon as you learn the basics, these are some options that you can experiment with.
Blow bananas into the pepper: Add freshly ground black pepper after deep frying.
Chili Chili Chili: For these pointy shots, throw the chili with red powder. Garlic Blowing: Added some oily chopped garlic pits to deep-fried a unique aroma.
Banana Chips with Jaggery: Throw jaggery syrup to create a cool, soft version.
Storage Tips: Keep That Crunch Alive
Store your banana chips in an airtight container only after they’ve cooled completely. If there’s even a little moisture, they’ll go soggy in no time. Kept right, they’ll stay crispy for 2–3 weeks (though let’s be real they’ll be gone way before that).
Read More: Lose Weight Without Losing Flavor: Chia Seed Breakfasts
Conclusion
Preparing banana shavings from South Indian Banana Chips takes a little time and patience, but payment is 100%. With a crisp bite, you will be transported directly to your Kerala home and feel as you sipped tea on the veranda of a bowl above your side.
So next time I want something crisp, I’ll jump into the supermarket and try to do it for myself. As soon as you try your own party, you can resign from the store-bought fleas forever.
