Vazhakkai Chips

1. 1

   Prepare the bananas

   • Peel the raw bananas completely, removing the green skin.
   • Immediately place the peeled bananas in a bowl of water to prevent them from turning brown.
2. 2

   Make the turmeric-salt solution

   • In a small bowl, mix the turmeric powder and salt with 1/4 cup of water.
   • Stir well until the salt is completely dissolved. Set this aside.
3. 3

   Heat the oil for frying

   • Pour the coconut oil into a heavy-bottomed kadai or pan.
   • Heat the oil over medium heat. To check if it's ready, drop a small piece of banana in; it should sizzle and rise to the top immediately.
4. 4

   Slice and fry the chips

   • Take one peeled banana, pat it dry completely.
   • Using a mandoline slicer or a sharp knife, slice the banana directly into the hot oil. Do this in batches to avoid overcrowding the pan.
   • Fry for about 2-3 minutes, stirring occasionally, until the slices are slightly crisp.
5. 5

   Season the chips while frying

   • Once the chips are semi-crisp, carefully add 1 teaspoon of the prepared turmeric-salt water to the hot oil. Be cautious as the oil will splutter vigorously.
   • Continue to fry until the sizzling sound stops completely. This indicates all moisture has evaporated and the chips are perfectly crisp.
   • The chips should be light golden and make a crisp sound when stirred.
6. 6

   Drain and season the chips

   • Using a slotted spoon, remove the chips from the oil and drain them on a wire rack or paper towels to remove excess oil.
   • If using, sprinkle red chili powder over the hot chips and toss gently to coat.
   • Repeat the frying and seasoning process for the remaining bananas.
7. 7

   Cool and store

   • Let the Vazhakkai Chips cool down completely to room temperature.
   • Store them in an airtight container to maintain their crispness. They stay fresh for up to a week.

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