Crispy Banana chips are a common and a popular snack.
These Banana Chips are made with Plantain "Bananas" and Turmeric spice to give them the gorgeous yellow color and flavor.
Find the full recipe below for the banana chips.
About this Recipe
Banana Plantain Chips are common all over the world and variations exist, such as twice fried crispy Tostones.
In India, they are literally omnipresent and easily to be found ready-made in packets in local markets (Goa tip! - you get it in the Mapusa market).
They are called banana chips in India even when plantains are used and not bananas.
Plantains are related to the banana.
Find the explanation here -> What's the difference between bananas and plantains.
Plantain is harder and always more suited to making chips, compared to the softer and sweeter bananas.
So, either you get a plantain to make these chips or you get some harder, not so sweet banana type which isn't too juicy or slimy.
So, I use plantains for my “banana chips”
They are prepared with turmeric spice to give it the deep yellow natural color.
Turmeric, known as Haldi spice in India or Curcuma in Europe, is also antibacterial.
Besides giving great flavor to the banana chips, it helps in storing the chips for a longer period.
These banana chips are seasoned and fried to make them nice crispy. They are easy to recreate at home!
📖 Recipe
Banana Chips
Ingredients
- 3 Plantains smaller
- pinch Salt
- 1 ½ Teaspoon Turmeric Ground
- 1 Teaspoon Red Chili Pepper
- 3 Tablespoon Oil
Instructions
- Peel the Bananas and cut them into thin slices, the thinner the better so that they get crunchy after frying.
- In a bowl combine the Salt, Turmeric and Chill Powder and drag the banana slices all through the spice mix so that they are covered both sides with all the masala goodness.
- Heat up a pan with the Oil and wait till it is hot. Once it has the desired temperature, take down the heat to a lower level and carefully slide in the banana chips, one batch at a time. Fry on both sides 2-3 mintues till they are golden brown.
- Keep the cooked chips on a kitchen paper towel to get rid of excess oil.
- You can store them in a airtight container a few days.
