Homemade Fried Banana Chips - Raw Banana Wafers - Alfa Foods

Many people enjoy the snack of banana chips, which is simple to make at home. I'll discuss two of them in this piece.

Recipe 1 is for Quick and Easy Banana Chips, which may be made from any kind of unripe, raw banana.
Recipe 2 calls for unripe nendran bananas and coconut oil to make Kerala-style banana chips.

Easy Recipe for Banana Chips

I frequently make these simple and excellent homemade banana chips at home. Since any species of unripe bananas can be used to make them. Most often, I use Robusta bananas.



When you want to munch on something while reading a book or taking in the monsoon rain, these banana chips make a tasty teatime snack or any time snack. For this purpose, I typically like to keep some prepared snacks on hand.

During the Navratri festival, these banana chips may also be consumed during a fast or Vrat. You may just prepare a good batch in advance and store it in an airtight container. Since they are fried, it goes without saying that they are very calorie-dense.

Also, take ideas from our previous blog on: The Best Banana Chips Brand in 2022: A Complete Buying Guide For You

Advice on how to make banana chips

  • In a dish of water, I first mandoline-sliced the banana. To prevent darkening, the slices are kept submerged in water. Then, batch after batch, I drained them, dried them off with sanitised kitchen towels, and fried them. The banana can also be fried in the oil after being cut into slices. Nevertheless, practise is needed for this. 
  • Additionally, I would advise buying a slicer that produces really thin slices because you need to make these slices thin. 
  • Don't overcrowd the pan or add too many slices while it's frying. The slices don't get crisp and cling together. Therefore, you must cook in groups. 
  • The banana chips have salt and black pepper on them. However, you are free to use any herbs and spices you like, including red chilli powder.
  • Banana chips can also be cooked. I had less success with baked bananas or potato chips, though. So I went back to frying them like I used to.
  • Remember that cutting a raw banana can cause your fingers to become black as well, but it's a tiny price to pay for these handmade banana chips.

Discussing Kerala-Style Banana Chips

Unripe nendran bananas and coconut oil are used to make these crispy and delicious Kerala banana chips. These crispy chips differ from the typical fried banana chips due to the use of coconut oil during frying and the firmness of nendran bananas. In Malayalam, these banana chips are also referred to as ethakka upperi. The onam sadya lunch also includes them.

Nendran chips were a family favourite when we were kids since my dad would bring them back from his trips to Kerala for us. These were once known as banana wafers.

In India, where nendran plantains are less common, you can substitute various kinds of immature, raw bananas. Ripe bananas or raw bananas are frequently used in recipes in Keralan cuisine.

I'm presenting a step-by-step procedure for making fried banana wafers with the ideal flavour and texture in this recipe post. These handmade chips are superior to store-bought banana chips in flavour. They are delicious and very wonderful. While deep frying any food is simple, there is a special technique for frying nendran banana chips. You can cook any quantity of banana chips using the technique described in the step-by-step post below. 

Also, take ideas from our previous blog on: Masala Chips - Alfa Foods

Preparation

  1. 3 unripe nendran bananas should be rinsed and dried with a fresh kitchen towel. The bananas must have green skin and be absolutely unripe. 
  2. 4 cups of water and 1 teaspoon of turmeric powder should be placed in a large bowl. 
  3. With a spoon, thoroughly combine. 
  4. The nendran plantains are now peeled. Never discard the peels. You may create excellent banana peel thoran with the peels. 
  5. Bananas should be peeled and cut in half before being soaked in turmeric water for 30 to 40 minutes. They ought to be submerged entirely in the water. 
  6. Take 12 cup water and 1 tablespoon salt and put them in a bowl before frying. 
  7. Mix thoroughly. Set aside the salt solution. 
  8. Take two chunks of a banana and dry them with a clean dish towel. Before slicing, they must be completely dry.

 Making Kerala banana chips or ethakka upperi

  1. For deep frying, warm 1.5 cups of coconut oil in a kadai. You can use any oil for frying if you don't have coconut oil, such as sunflower oil. the flame at a medium level. 
  2. Because the slices produced by a mandoline slicer are so thin, they are better for slicing bananas. Crispy chips come from thin slices. 
  3. One or two banana chips thinly sliced are added to the oil. The oil is ready if they rise slowly to the top. Fry on a medium burner because the oil needs to be moderately hot. Avoid using a low burner while frying since the banana chips will soak up too much oil. 
  4. Slice the banana straight over the oil using a mandoline. Exercise caution while doing so. As an alternative, you can slice the banana chips and place the slices in the oil on a plate or tray. 
  5. The moment the slices are added, mix them with a slotted spoon. Avoid packing too many banana slices into the kadai during cooking. 
  6. Start frying the banana chips over a medium temperature, turning them over every few minutes. 
  7. They should continue to be turned and fried until they start to faintly crisp. 
  8. Next, sprinkling the oil with 1 teaspoon of the salt solution. You can add two teaspoons of salt water for a saltier flavour. When doing this, use caution because the oil splutters and sizzles.
  9. If you have a mesh screen or splatter screen, cover the kadai as soon as the oil begins to bubble and sizzle, or skip. The splatter screen prevents oil from spluttering outside. 
  10. Continue frying after adding the salt solution until no longer sizzling or bubbling. 
  11. The banana chips will be totally crisp and make a crunchy sound as you slide them to the pan's edge. 
  12. Remove the banana chips from the kadai while draining the excess oil with a big slotted spoon. 
  13. Put the chips in a different sieve that is positioned beneath a pan or basin. This aids in removing any excess oil.
  14. The fried banana wafers can alternatively be placed on paper towels for the kitchen. Banana chips are cooked in batches in this manner. If the chips in the subsequent batches taste overly salty, add 12 teaspoon of the salt solution.
  15. Place the banana wafers in a jar as soon as they reach room temperature. Store in a tight-fitting cover at room temperature.
  16. Enjoy a snack of nendran banana chips.

Notes

  • Several suggestions for making ethakka upperi: 
  • Use three huge plantains that each weigh between 500 and 550 grammes when using standard plantains. 
  • You can substitute sunflower oil for coconut oil for frying. 
  • If you don't have a mandoline slicer, slice the bananas on a cutting board with a knife until they are extremely thin. Once in the heated oil, add them. 
  • In a medium flame, fry chips. The banana chips soak up a lot of oil when heated slowly. They won't properly and evenly cook over a high burner. 

Also, take ideas from our previous blog on:  How To Make Tomato Chips - Alfa Foods

Be aware that the approximate nutrition facts only apply to 1 cup of Kerala banana chips.

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