Crunchy, crispy, and delicious banana chips made with just 4 ingredients (including salt) are your go-to snack when you crave something salty and healthy. These Kerala plantain chips are naturally gluten-free and vegan.
Crispy and crunchy plantain chips are perfect when you crave something salty. Made with just 4 ingredients (including salt), this homemade snack is ready in 15 minutes.
These chips originate from Kerala and are famously known as Kerala banana chips. Traditionally, these banana chips are made with 'nendran' bananas and are deep-fried in coconut oil. Also called 'nenthra-kaaya oopperi' in Malayalam, they are a good source of dietary fiber.
Why you will love this recipe?
- These Indian plantain chips are crispy and crunchy homemade snacks, perfect with a cup of masala chai or coffee.
- These Kerala banana chips are vegan and naturally gluten-free and made using just four ingredients.
Plantains: Also called cooking bananas or raw bananas, this is the main ingredient.
Coconut oil: Use cold-pressed coconut oil to get authentic-tasting banana chips. You can also use olive oil, avocado oil, or any other cooking oil.
Turmeric powder and salt: These are the basic seasonings used in classic plantain chips. See below for variations.
The classic Kerala chips are seasoned with turmeric and salt. However, here are some variations you can try to add a delicious twist to these crispy banana chips.
Spicy - Make a spicy version of these chips by tossing the classic chips in some chili powder or pepper.
Chaat masala - Chaat masala is a salty-tangy spice blend that is used in most Indian street foods. Sprinkle a generous amount of chaat masala on these chips for a delicious twist.
Onion garlic - Toss in one teaspoon each of onion powder and garlic powder along with turmeric and salt.
Sweet chips - Skip salt and turmeric and add brown sugar and cinnamon instead to enjoy them as a sweet treat. This is a great way to add them to ice cream or milkshakes.
Step 1: Wash and peel the green bananas. Soak them in turmeric water (image 1). Pat dry the soaked plantain slices using a paper towel to remove excess moisture (image 2).
Step 2: Slice bananas thinly, taking care the slices are even (image 3). Combine coconut oil, 1 teaspoon turmeric powder, and salt in a small bowl (image 4).
Step 3: Rub the oil mixture into the raw banana slices taking care all the slices are coated (image 5). Place them in the
Step 4: Air fry the sliced bananas at 300 F (150 C) for 8-10 minutes. Shake the basket of the
Use plantains that are hard and have dark green skin to make the best-tasting chips. Firm bananas are easy to cut evenly. Avoid bananas with any brown spots or blemishes.
Do not skip soaking the plantains before slicing them. This will help get rid of excess starch from the plantain.
Slice the plantains into even and thin slices. You can also use a mandoline slicer to slice them. If you cut them into thick slices, the chips will become chewy.
Air fry at a low temperature first and then increase the temperature. This way, all the moisture content will be removed, making it more crispy.
Do not overcrowd the
Plantain chips stay fresh when stored in an air-tight container for up to two weeks. They can be stored at room temperature. Make sure the chips are completely cooled before placing them in the air-tight container.
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Kerala Banana Chips / Plantain Chips (Air Fryer)
Prepare the plantains:
- Wash and peel the plantains.
- Take 1 teaspoon turmeric powder and cold water in a large bowl. Place the peeled plantain in the bowl and let it soak for 30 minutes.
- Pat dry the soaked plantain slices using a paper towel.
- Slice them thinly taking care the slices are even.
- Combine coconut oil, 1 teaspoon turmeric powder, and salt in a small bowl.
- Rub the oil mixture to the plantain slices taking care all the slices are coated.
Air fryer instructions:
- Place on the air fryer rack.
- Air fry at 300 F (150 C) for 8-10 minutes, flipping at around 5 minutes.
- Increase the temperature to 350 F (180 C) and air fry for another 2-3 minutes.
- Cool completely before storing.