Banana chips are an easy and simple homemade delicious snack made of raw bananas. It is also called plantain chips
These banana chips are perfect for any time or tea time. These chips are a delicious option while watching a movie or reading a book or enjoying the rainy season. I usually make some homemade snacks at home that can be eaten at any time. These banana wafers are thin and very crispy. When salt water is added to hot oil it makes them more crispier.
Since we like crispy (crunchy) chips, I am using a mandolin slicer which gives me thin slices.
I have used salt and pepper here for flavoring. You can use red chili powder, chaat masala or any other dried spices of your choice.
These banana chips can also be eaten on fast during the Navratri festival. You can make these in advance and store them in an air-tight container before the fasting time begins. You should use Sandha salt instead of ordinary salt in it.
Try this crispy and crunchy banana chips at your home by following this simple and easy recipe.
Banana Chips
Print RecipeIngredients
- 4 Raw bananas medium sized
- Salt as required
- 2 tablespoons water
- 2 teaspoons black pepper powder for sprinkle on top
- Oil to deep fry
Instructions
- In a small bowl, pour water and dissolve the salt in it. Keep aside.
- Heat oil for deep frying in a kadai or pan on medium flame.
- While the oil is getting hot, take one raw banana, remove the stem and peel it first. Remember does not peel all at once because they will start get blacken.
- Using mandoline slicer, slice the banana to medium thickness just enough for one batch frying directly into the hot oil. If you are first time doing this then be careful. You can lower the heat while slicing.
- Let the banana slices to cook for ½ minute and then add a teaspoon of salt-water mixture to the oil. Cook this again for ½ minute till they turn crisp and have a very light golden color from both the sides.
- Remove the chips and keep them on an absorbent paper. Sprinkle salt, black pepper on top of it while it is hot.
- Repeat the same method to make banana chips in 3 more batches. Keep all of them fry. Once all it’s done let them to cool completely.
- Serve or store in an air- tight container.
Tips
- This banana chips perfect for during vrat or upvas days, so use rock salt instead of regular salt.
- If you like to make more tastier these banana chips than you can sprinkle red chili powder, chaat masala, amchur powder instead of black pepper powder.
- These banana chips stay good for 2-3 weeks in airtight container.
- Do not slice all of them at once as these may get blacken.
- In rainy season it may get soft, you can spread them on microwave safe plate and microwave it for 40-50 seconds. As it cool will become crispy again.
