Hello, friends! Are you craving something crunchy, slightly sweet, and oh-so addictive? Then it’s time to try homemade banana chips. These golden beauties are unbelievably easy to make, perfect for evening tea-time snacking, tiffin boxes, or even munching on lazy weekends. And the best part—you can make them just the way you like, right in your own kitchen.
Banana chips are such a nostalgic snack in many Indian homes. Whether you remember buying a warm paper cone of chips from a local shop or having them fresh during Onam in Kerala, they bring back memories instantly. Making them at home is not only fun but also so satisfying—you’ll wonder why you didn’t start earlier.
Why Make Banana Chips at Home?
Here’s why homemade is always better:
- Control over ingredients: Choose the bananas, the oil, and the seasoning. Want that coconut oil aroma like the chips from Kerala? Or prefer a neutral vegetable oil? You decide.
- Customisation: Sweet, salty, or spicy—you can season them just the way your family enjoys.
- Freshness: No preservatives, no additives. Just the crispiest, most flavourful chips straight out of the kadai.
- Pocket-friendly: If you already have bananas at home, you’re just minutes away from a budget-friendly snack.
The Joy of Banana Chips
There’s something magical about seeing plain green bananas turn into crisp, golden chips. The sound of them crackling in hot oil, the aroma filling your kitchen, and that first crunchy bite—it’s an experience on its own. Truly a little bit of kitchen joy.
Ingredients
- ½ to 1 kg firm bananas (raw bananas or plantains work best)
- ½ litre vegetable oil or coconut oil
- ¾ teaspoon salt, dissolved in 1 tablespoon water
Method of Preparation
Step 1: Slice the bananas
Peel and slice the bananas thin and even, about 1/16 inch thick. A mandoline works best, but a sharp knife does the job too. Uniform slices mean evenly crisp chips.
Step 2: Heat the oil
Pour the oil into a deep frying pan and heat on medium flame. Drop one slice in—if it bubbles up quickly, the oil is ready.
Step 3: Fry the banana slices
Add a small batch of slices without overcrowding. Fry 2–3 minutes per side till golden and crisp. Listen for that tiny crackle. Continue with the rest.
Step 4: Drain and season
Lift them out with a slotted spoon and place on tissue paper to remove excess oil. While still warm, sprinkle salt solution or your chosen seasoning.
Common Mistakes to Avoid
- Overripe bananas: Soft ones give soggy chips. Always use firm raw bananas or plantains.
- Oil not hot enough: Chips may soak up oil if the temperature is low. A thermometer helps if you have one.
- Too many slices at once: Overcrowding = uneven cooking. Fry in batches.
- Skipping the draining: If extra oil stays, the chips turn greasy. Tissue paper is your best friend here.
Fun Ways to Enjoy Banana Chips
- As a snack: Perfect with your evening tea or coffee.
- In trail mix: Mix with cashews, raisins, and almonds for a wholesome mix.
- With dips: Try them with green chutney, peanut dip, or even sweet curd for a twist.
Tips and Variations
- Use coconut oil for that authentic Kerala-style flavour.
- Fry twice for extra-crisp chips—first till light golden, cool, then fry again.
- Experiment with flavours: pepper powder, Kashmiri chilli powder, chat masala, or even jaggery syrup for a sweet version.
The Best Part
Fresh, warm, and crunchy—these chips are everything a homemade snack should be. The sound of the crunch, the light saltiness, and the satisfaction of making them yourself—it’s unbeatable. Once you get the hang of it, you’ll never go back to shop-bought packets.
Extra Tips for Success
- Use a thermometer if possible—perfect heat = perfect chips.
- Don’t leave the kadai unattended—banana chips can go from golden to burnt in seconds.
So there you have it—crisp, flavourful, homemade banana chips, made Indian-style, just the way we love them. Pack some in a dabba, serve them to guests with chai, or simply munch on them while watching TV. However you enjoy them, one thing is certain—they won’t last long!
