Banana Chips
Crispy, golden yellow chips made from thinly sliced raw Nendran bananas and fried in coconut oil. This classic Kerala snack, also known as Upperi, is a savory treat perfect for any time of day.
For 4 servings
Prepare the Bananas (10 minutes)
- Fill a large bowl with about 4-5 cups of cold water and stir in the turmeric powder.
- Make a lengthwise slit through the skin of each Nendran banana. Use a knife to carefully peel away the thick green skin.
- Using a mandoline slicer set to a thin setting, slice the peeled bananas directly into the turmeric water. This prevents them from oxidizing and gives them a lovely yellow hue.
- Let the slices soak for 10 minutes.
Dry the Slices (5 minutes)
- Drain the banana slices thoroughly in a colander.
- Spread the slices in a single layer on a clean kitchen towel or paper towels. Place another towel on top and gently pat to remove as much moisture as possible. This step is critical for achieving maximum crispiness.
Heat the Oil & Prepare Salt Solution (5 minutes)
- In a small bowl, dissolve the salt completely in 1/4 cup of water. Keep this solution ready near the stove.
- Pour the coconut oil into a heavy-bottomed kadai or wok and heat over medium-high flame. The oil is ready when a small piece of banana dropped in sizzles immediately and rises to the surface.
Fry the Chips in Batches (15 minutes)
- Carefully slide a batch of dried banana slices into the hot oil, ensuring not to overcrowd the pan. Fry in 3-4 batches.
- Stir the chips gently and occasionally with a slotted spoon for even cooking. Fry for about 4-5 minutes until the vigorous sizzling subsides and the chips are a light golden color.
- Reduce the heat to low. Carefully sprinkle 1 teaspoon of the prepared salt water into the oil. Stand back, as it will splutter intensely.
- Continue to fry for another 30-60 seconds until the spluttering stops completely. This seasons the chips and indicates they are perfectly crisp.
Drain and Cool (10 minutes)
- Using the slotted spoon, remove the finished chips from the oil and transfer them to a wire rack or a plate lined with absorbent paper to drain excess oil.
- Bring the oil back to the correct temperature before adding the next batch. Repeat the frying and seasoning process for all remaining slices.
- Allow the banana chips to cool completely to room temperature. They will become even crispier as they cool.
- Serve immediately or store in an airtight container for up to two weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only firm, completely green Nendran bananas (plantains). Ripe bananas will absorb too much oil and become soggy.
- 2A mandoline slicer is essential for uniform thinness, which ensures even frying and a consistent crunch.
- 3Ensure the banana slices are patted completely dry before frying to prevent oil splattering and to get crispy chips.
- 4Fry in small batches. Overcrowding the pan lowers the oil's temperature, leading to greasy, soft chips.
- 5The cessation of the sizzling sound after adding the salt water is the perfect indicator that the chips are done.
- 6Store the chips in a steel or glass airtight container only after they have cooled completely to maintain their crispness.
Adapt it for your goals.
Spicy
After frying and draining the chips, toss them in a mixture of 1/2 teaspoon of red chili powder and a pinch of asafoetida (hing) for a spicy kick.
PepperyPeppery
For a simple variation, sprinkle freshly crushed black pepper over the warm chips along with the salt.
SweetSweet
For a sweet version called 'Sarkara Upperi', prepare a jaggery syrup with dried ginger and cardamom, and coat the fried chips in it.
Why this is on our healthy list.
Source of Potassium
Plantains are a good source of potassium, an essential mineral that plays a vital role in regulating blood pressure, muscle contractions, and nerve function.
Quick Energy Boost
The combination of carbohydrates from the bananas and fats from the coconut oil provides a quick and dense source of energy, making it a satisfying snack.
Rich in Medium-Chain Triglycerides (MCTs)
Frying in coconut oil provides MCTs, a type of fat that is metabolized differently than other fats. They are more readily used by the body for energy.
Frequently asked questions
While bananas themselves are nutritious, these chips are deep-fried, which adds a significant amount of fat and calories. They are best enjoyed as an occasional treat in moderation rather than a daily health food.