Celebrate Onam with Crispy Banana Chips

Kerala enjoys Onam, a major harvest festival, with great delight and cultural pride. The traditional meal referred to as “Onam Sadhya,” which is served on a banana leaf, is one of the highlights of this celebration.The meal, rich in variety and flavors, represents the bounty of harvest and Kerala’s deep connection with its agrarian roots.

Onam Sadhya typically includes an elaborate spread of vegetarian dishes, with over 20-30 items being served. Some of the key components of this feast are rice, accompanied by various curries, pickles, side dishes, and desserts. Sambar, a lentil-based vegetable stew, and rasam, a tangy soup, are essential items, adding layers of flavor to the meal. Alongside these, avial (a mix of vegetables in coconut and yogurt), olan (pumpkin and beans in coconut milk), and thoran (stir-fried vegetables with grated coconut) are also common. Banana chips, papadam (crispy wafers), and various chutneys provide crunchy contrasts to the soft curries.

Today I am sharing you the recipe of one of the favourite dish of Onam – 

Recipe of Crispy Kerala Banana Chips: A Traditional Festive Delight

Banana chips are a popular snack in many parts of the world, especially in Kerala, where they are a must-have during the Onam festival. Made from raw bananas, these crispy chips are simple to prepare and can be enjoyed as a crunchy accompaniment to meals or as a standalone snack.

Ingredients of Banana chips:

• 4 large raw bananas (preferably plantains)
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (adjust to taste)
• Deep-frying oil (ideally coconut oil for true Kerala aroma)
• Water

Method:

Preparation of Bananas:

Start by peeling the raw bananas. Cut off both ends and make a small slit along the length of the banana. Slide your thumb between the skin and the flesh to gently remove the peel. Ensure that the bananas are firm and not ripe, as you want chips with a crisp texture.
Once peeled, immerse the bananas in a bowl of water with a pinch of turmeric. This helps retain the bananas’ color and prevents them from turning dark.

Slicing the Bananas:

Using a mandoline slicer or a sharp knife, slice the bananas into thin rounds. The slices should be even and thin to ensure they fry uniformly and turn crispy. Keep the slices in a bowl of water mixed with turmeric and salt for 10-15 minutes. This step adds flavor and also keeps the chips bright.

Preparing the Oil:

In a deep pan or kadhai, warm the coconut oil over medium heat. Coconut oil is traditionally used for frying banana chips in Kerala, as it imparts a distinct aroma and taste. Make sure the oil is heated to the right temperature, around 180°C (350°F), for frying. If the oil is too hot, the chips may burn; if too cold, they will absorb excess oil.

Frying:

Drain the banana slices on a clean kitchen towel to remove excess moisture. Once the oil is hot, gently drop a few banana slices into the pan, making sure not to overcrowd them. Fry in batches, stirring occasionally to ensure even cooking.
Fry until the chips turn crisp and golden yellow. Each batch should take roughly three to five minutes.Chips should be taken out of the oil using a slotted spoon and placed on a dish covered with paper towels to absorb any leftover oil.

Seasoning:

While the chips are still warm, add a tiny amount extra salt if needed. Let cool completely prior to storing them to an airtight container.

Tips:
For a spicy version, sprinkle the chips with a pinch of chili powder.
Make sure the oil remains hot between batches to avoid soggy chips.
Enjoy these homemade banana chips as a crunchy, flavorful snack!

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