{"id":6131,"date":"2020-08-13T07:30:55","date_gmt":"2020-08-13T03:30:55","guid":{"rendered":"https:\/\/desertfoodfeed.com\/?p=6131"},"modified":"2022-08-29T15:20:37","modified_gmt":"2022-08-29T11:20:37","slug":"banana-chips-recipe","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/banana-chips-recipe\/","title":{"rendered":"\u0b95\u0bc7\u0bb0\u0bb3 \u0baa\u0ba9\u0bbe\u0ba9\u0bbe \u0b9a\u0bbf\u0baa\u0bcd\u0bb8\u0bcd \u0b9a\u0bc6\u0baf\u0bcd\u0bae\u0bc1\u0bb1\u0bc8"},"content":{"rendered":"\n

Banana chips recipe | Ethakka Upperi<\/strong> | with step by step photos and video. Kerala banana chips are crispy and tasty banana chips made with unripe nendran bananas and coconut oil. They are best stored in an airtight container and can last for days.<\/p>\n\n\n\n

We normally buy these chips from the bakery. But once you got to know how simple it is to make, hope you will never go back to shops to buy banana chips. I am sharing a detailed method to get the perfect taste and texture in the fried banana chips. These homemade chips taste better than the store brought banana chips.<\/p>\n\n\n\n

A healthy alternative to fried potato chips. Both ripe and unripe bananas are used for this variant, sometimes they are coated with jaggery to form sweet variants. They hold a very important place in Kerala sadhya , a vegetarian feast prepared during festive occasions.<\/p>\n\n\n\n

How to make Banana Chips?<\/h2>\n\n\n\n

Homemade Banana chips recipe | Ethakka Upperi<\/strong> | with step by step photos and video. An interesting deep-fried snack recipe made with raw banana. Easy to make as it does only require raw banana, coconut oil to deep fry, and salt to taste. Peel off the skin of raw bananas. Slice the bananas into the hot oil. Fry until it turns crisp. See as simple as it is.<\/p>\n\n\n\n

The part that freaks out people when making these chips is when I add turmeric and saltwater to the hot coconut oil. Oil and water don\u2019t 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. Furthermore do check out my other snack recipes<\/a><\/strong>. Finally, I request you to check my other Onam sadhya recipes<\/a><\/strong>. Hope you would like them.<\/p>\n\n\n\n\n\n