Nenthrai/ Banana chips is one of the famous traditionsl snacks in Kerala and other parts of South india. It is made with a variety of banana called Nenthrai. This is different from raw plantain that we use to make sabzis and curries. Ripened nenthrai is very good for health and we can make lot of recipes with it. I love Nenthrai a lot but my husband hates it totally. However now I am able to make him eat it. Whenever he gets a chance, he escape from eating this fruit. So when it comes to fruits, its always like dealing with a kid. But yes, he understands and after so much halla gulla ll eat the fruit. So with the unripend nenthrai, we make chips. I have used coconut oil to fry it. You can also use refined oil to deep fry the chips.
Nenthrai / Banana – 750 gm
Coconut oil – 500 ml
Turmeric powder – 3/4 tsp
Salt – 3/4 tsp
Water – As req
- Wash and peel out the skin. While peeling off, first cut the raised edges and then gently peel out with the hands.
- Place the peeled nenthrai/ Banana in the water.
- In a small bowl or katori, mix turmeric powder, salt with little water. Keep it aside to sprinkle into the oil.
- Take a big kadai and heat oil. I have used coconut oil since I loved that flavour. You can use refined oil too.
- Once the oil is hot, keep it in low flame and slice banana directly into the oil.
- Sprinkle salt – turmeric water mixture into the oil. The sizzling sound increases once the water is sprinkled. But it ll subside on its own. But take care while doing this and donot get hurt.
- Now keep it in medium to high flame and fry the chips.
- The banana will absorb the salt and turmeric powder. It will turn yellow colour.
- Once the sizzling sound stops, take it from the oil and drain it on a tissue paper.
- Store it in an air tight container.