Recipe for banana chips by Ann Mary Mathew
Beaches, backwaters, and banana chips — there's lots to love about Kerala. Growing up, I spent most of my years in Singapore, with a yearly visit back home to India. The best part about returning — if you ask me — has to be enjoying local favorite foods and snacks. Banana chips are particularly popular in Kerala, where green, unripe bananas are thinly sliced and then deep-fried in coconut oil to be served as savory tea snacks.
These chips are made with Nendran bananas (a type of plantain grown in Kerala), but you can also make these with other unripe bananas. The chips get their striking golden yellow color from the abundance of turmeric powder. A key ingredient in the recipe is coconut oil, which is a cooking oil also used extensively in South Indian cooking. It gives the banana chips a distinct, nutty flavor.
See also: An onion bhaji recipe for snack time
Deep frying pan
5 raw bananas
A bowl of water
2 tablespoons of salt
1 tablespoon turmeric powder (add more if needed)
2 cups of coconut oil (more if needed depending on your pan)