Banana Chips Recipe – Crispy Homemade Banana Wafers (Fried in Coconut Oil)
Step 1: Peel and Slice BananasUse a knife or mandoline to peel and slice 5–6 raw green bananas into thin round chips. Step 2: Soak in Salt-Turmeric WaterIn a bowl, mix 1 tsp salt and ½ tsp turmeric powder in 2 cups of water. Soak banana slices for 8–10 minutes. Step 3: Drain and DryRemove the soaked slices and dry them on a kitchen towel to absorb moisture completely. Step 4: Heat OilHeat coconut oil in a deep frying pan or kadhai on medium flame. Step 5: Fry Banana ChipsFry the banana slices in small batches until they turn crisp and golden. Stir occasionally. Step 6: Drain and CoolTake out the fried chips and place them on tissue paper to absorb excess oil. Step 7: Store or ServeOnce completely cooled, store in an airtight container or enjoy fresh!
This banana chips recipe uses raw green bananas, turmeric, and salt for natural flavor and color. Sliced thin and soaked briefly in spiced water before frying, the chips turn out golden and crispy. These can be stored for weeks in an airtight container and make a perfect homemade snack for all age groups.
Banana chips, also known as banana wafers, are crispy, salty snacks made from raw green bananas. This homemade version is deep-fried in coconut oil for authentic taste and aroma. Perfect as an evening snack or a festive treat, these chips are addictive and crunchy!
🧂 Ingredients
- 5–6 raw green bananas
- 1 teaspoon salt (or rock salt for fasting)
- ½ teaspoon turmeric powder
- 2 cups water (for soaking)
- Coconut oil (or cooking oil of choice) – for deep frying
👩🍳 Instructions
- Peel raw bananas and slice them thinly into rounds using a slicer.
- Mix salt and turmeric powder in 2 cups of water.
- Soak the banana slices in this turmeric-salt water for 8–10 minutes.
- Drain and spread the banana slices on a clean cloth. Pat them dry thoroughly.
- Heat coconut oil in a deep pan or kadhai.
- Deep fry the banana slices in small batches on low to medium heat.
- Stir occasionally and fry until golden and crisp.
- Remove using a slotted spoon and place on paper towels to drain excess oil.
- Cool completely and store in an airtight container.
💡 Cooking Tips
- Use a mandoline slicer for uniformly thin banana slices.
- For spicier chips, sprinkle black pepper or red chilli powder after frying.
- You can also air-fry or bake banana chips for a healthier version.
- For vrat (fasting), use rock salt and avoid turmeric if needed.
🛠️ Common Mistakes & Fixes
- Mistake: Chips turn soggy.
Fix: Ensure banana slices are dried completely before frying. - Mistake: Chips absorb too much oil.
Fix: Keep oil temperature consistent and avoid overcrowding the pan. - Mistake: Chips stick together.
Fix: Separate slices before dropping into the oil and stir occasionally.
⭐ Chef’s Tips
- Soaking banana slices in turmeric water gives them a beautiful golden color.
- Coconut oil adds authentic Kerala-style flavor.
- Always cool chips fully before storing to retain crispiness.
- Use raw, unripe bananas (not sweet) for the best taste and crunch.
🍳 Equipment & Tools
- Sharp knife or mandoline slicer
- Deep frying pan or kadhai
- Slotted spoon
- Mixing bowl
- Paper towels
- Airtight container for storage
🍽️ Pairing Suggestions
- Serve as a tea-time snack with masala chai.
- Great as a crunchy side with South Indian meals.
- Pack in snack boxes for travel or picnics.
⚠️ Allergen Info
- Gluten-Free: Yes, naturally gluten-free.
- Nut-Free:
- Vegan:
- Allergens: Ensure oil used is allergen-free and uncontaminated.
🛒 Brand Suggestions
- Raw Bananas: Available at Indian/Asian stores (e.g., Quality Foods, Asda World Foods section)
- Coconut Oil: KTC, Biona Organic (Tesco, Sainsbury’s, Holland & Barrett)
- Turmeric Powder: TRS, Natco (Indian stores, Tesco)
- Salt/Rock Salt: Saxa, East End Rock Salt