Super addictive and delicious Nendran Chips recipe with detailed step by step pictures. Kerala Nendran Banana Chips recipe - best tea/coffee time snack!
Peel off the raw banana skin and using a Mandolin/Slicer, cut the raw banana into thin, equal sized circles. Make sure there is very little to no moisture on the raw banana slices.
Heat oil for deep frying. Once hot, set it on medium flame. Meanwhile, make a solution by mixing water, salt and turmeric – mix well.
Take a small batch of sliced banana circles and drop them gently in hot oil. On medium flame cook until half done. At this stage, sprinkle a teaspoon of the prepared salt-turmeric solution on the chips cooking in oil.
There would be some spluttering but soon, the chips would attain yellow color. As the bubbles subside and the chips look crispy, drain onto paper towel. Wait for a couple of minutes for the chips to crisp up. Check for salt and adjust the amount of salt-turmeric solution sprinkled accordingly. Repeat the same with rest.
Once cooled down, store in an airtight container up to a week or 10 days. Serve with tea/coffee!
Notes
Make sure to peel off the skin of the raw banana completely exposing the flesh. Any remaining skin could give a darkish edge to the chips.
Make sure to cut the chips as thin and equal in size as possible. This would ensure even cooking and the chips turn out crispy.
These chips have to be made with coconut oil for best taste. In case of non-availability, any vegetable can be used but the taste is not the same.
Stand away from the oil after sprinkling the salt-turmeric water as the oil can splutter.
The oil can turn little salty and yellow after the frying process – can be used off for making stir-fries or other normal cooking.