Banana Chips (Ethakka Upperi)
The recipe for how to make Banana Chips, also known as just about every Indian kids favorite snack, is finally on my blog! And I made a video to show you how to make it! This is seriously one of my favorite recipes not only because it is simple, but because it’s so nostalgic. Eating these banana chips always elicits memories of pure excitement in anticipating of munching through the entire bag.
The part that freaks out people when making these chips is when I add turmeric salt water to the hot coconut oil. I get it. Oil and water don’t typically react well. When added in while the chips are in the oil, the oil does not splatter. It fissures for a few seconds, then reduces. I highly recommend using a deep skillet or wide/deep pan that can hold enough oil. This way you leave enough room for the oil to fissure.
These banana chips are one of many of my favorite Kerala style snacks. Other favorites include: Ethakka Appam (Banana Fritters), South Indian Beef Cutlets, and Kerala Vattayappam all washed down with Chaya (Indian Tea).
As always, if you have any questions about my recipes, cooking tips, or anything reach out to me on Instagram @thefamiliarkitchen and please tag me if you decide to make this!
How to Make Banana Chips (Ethakka Upperi)
- Mandoline Slicer
- Slotted Spoon
- Deep Skillet
- Unripe, Green Plantains, 6-8
- Coconut Oil, for frying
- Water, 1 cup
- Salt, 1 tbsp
- Turmeric, 1/2 tsp
Prep the plantains.
- The brighter the unripe plantain, the better the crisp of the chip. Cut the top and bottom tips of the plantains. Then, cut the plantain in half. Make a thin incision down the center of the peel. Be careful not to pierce through to the plantain. You want to cut just enough to be able to remove the peel. I like to slide my thumbs from the center of the incision and inch my way up and down the peel to get the peel off. Think about it like removing a jacket. Now set aside. In a cup, mix together the water, turmeric, sand salt. Set aside.
Slice the chips.
- In your deep skillet, heat up enough coconut oil so that it's about 2" deep. Keep the heat level on about medium high. Once the oil is hot, use a mandoline slicer on a medium thin setting. Slice the chips directly into the oil.Add about 1-2 tbsp of the turmeric salt water. It will bubble and fissure for a few seconds then subside.
Listen for the clink.
- Continue letting the chips cook for about 2-3 minutes. The key to knowing the chips are done is by hearing if they sounds "hard." What I mean by that is when you use a slotted spoon to move the chips, you can hear them clinking together which tells you they've cooked and hardened. Remove the chips onto a tray or bowl lined with paper towels to soak up any excess oil. Let cool and then store in an airtight container.