Nendran Chips Recipe | Kerala Nendran Banana Chips

• Nendran Banana – 3
• Turmeric Powder – 3/4 tsp
• Salt – 2 tsp
• Water – 1 tblsp
• Coconut oil – To deep fry

1. First get ready with the ingredients. In a bowl add turmeric powder, salt and water. Mix it well, the liquid should not be thick, little runny. Trim the edges of the banana and peel the skin completely.
2. Immerse the banana in a bowl of water to prevent de-colouration, until slicing. Now start slicing the banana’s using a slicer. The slices should not be too thick nor very thin, just medium thickness. Now transfer the slices to bowl and add 1 tsp of turmeric – salt water.
3. Mix well so the banana slices get evenly coated. Spread the banana slices in kitchen towel and pat dry 15 minutes. There should be no moisture. Heat oil in a heavy bottomed kadai, just drop a slice in the oil, if it raises immediately, the oil temperature is perfect. Drop the slices in the oil gently one by one. Don’t over crowd, fry in batches only. Fry well on both sides, once the ‘shhh’ sounds stops, take the chips out of the oil and drain it in kitchen towel. Also check for salt in the first batch itself, if required adjust salt level.

1. Mix turmeric powder, salt and water in a bowl. I used adjustable wooden slicer for this method. Slice the banana as per thickness preferred.
2. Heat oil in a kadai / pan and drop the banana slices. Add 1 tsp of turmeric – salt water. At first the oil splutters and gives a sizzling sound, don’t get panic. Also stand away from oil as it splutters. Flip it on both sides and fry it well. Once the sizzling sound subsides, and the chips turn crisp take out from the oil. Allow it to cool and store it in an airtight container.

Enjoy this nendran chips as a tea time snack.

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.

Nendran Chips Recipe