Kerala Chips / Kerala Home Made Banana Chips

You cannot use regular dessert bananas. Authentic Kerala banana chips strictly use unripe, raw Nendran bananas (a specific type of firm local plantain). Nendran bananas have a high starch and low moisture content, which allows them to fry up incredibly crisp without turning soggy or mushy.

For that unmistakable, authentic aroma and taste, pure coconut oil is mandatory. Coconut oil handles high deep-frying temperatures wonderfully and gives the chips their signature flavor profile. While you can use sunflower or vegetable oil, you will lose the soul of a true Kerala chip.

This is the trickiest part of the process. Instead of salting the chips after frying, traditional recipes call for a saltwater solution: ​Mix 1 tablespoon of salt and a pinch of turmeric into half a cup of water. ​When the chips are about 70-80% done in the frying pan (the bubbling starts to quiet down), carefully pour 1 to 2 teaspoons of this saltwater directly into the hot oil. ​Safety Warning: The oil will violently sizzle, splutter, and foam up immediately. This is completely normal! Stand back. Once the hissing completely stops, it means the water has evaporated, leaving a perfectly uniform micro-layer of salt bonded to every single chip.

Because homemade chips contain zero artificial preservatives, they will stay perfectly fresh and crispy for 5 to 7 weeks, provided you store them in a clean, bone-dry, airtight container the moment they cool down to room temperature. Humidity is the absolute enemy of banana chips!