Who doesn’t like this Kerala Nendran banana chips, with its vibrant yellow colour looks like gold coins and the coconut oil used for frying is the secret ingredient which lends the most essential aroma to the Nendran chips recipe. It is a traditional snack of Kerala and holds an important place in ‘Onam Sadhya’ and even ‘Vishu’ recipes. A variant of banana called ‘Nendran’ variety is used to prepare this chips and it is slight yellowish colour and sweet in taste by nature. Both the raw and ripe Nendran banana is used to prepare this recipe. This is also known as ‘Nendrangai’ in Tamil and ‘Ethakka’ in Malayalam and commonly called as Nendran chips in Tamilnadu and Ethakka upperi in Kerala. I have shared two methods of preparing this chips, you can go ahead with which ever is comfortable.
1. Use mature and raw nendran banana, not the ripe one.
2. Always slice the banana just before preparation, else it changes in colour.
3. To avoid de-colouration of the banana immerse in a bowl of water till use.
4. Always peel the skin completely, else the chips get dark coloured edges.
5. Don’t slice the banana too thin nor too thick, just medium sized. I used adjustable wooden slicer.
6. Knife can also be used to slice the banana, it gives even thickness.
7. I recommend frying the chips in coconut oil as it lends nice aroma to the nendran chips recipe.
8. Coconut oil can be replaced with other oils also, but add atleast 2 tblsp of coconut oil.
9. Method 2 gives even colouring to the chips, than Method 1.
10. You can even slice the chips directly in the oil itself, but it needs little experience in chips making.
11. Don’t reuse the oil as it changes in colour and taste salty.
12. Always cool down and then store it an dry and airtight container.
13. Shelf life of this kerala nendran chips is 15 to 20 days under hygenic condition.