How to make BANANA CHIPS @umakirasoi2332

Ingredients

• 1 kg Raw Bananas (Green Bananas) (peeled and sliced thin (2‑3 mm))
• 500 ml Mustard Oil (for deep frying; gives authentic flavor)
• 1 tsp Black Salt (Soda Salt) (adds tangy flavor typical for vrat dishes)
• 1 tsp Salt (for soaking the banana slices)
• 3/4 tsp Turmeric Powder (1/2 tsp for soaking, 1/4 tsp for final seasoning)
• 2 cups Water (for soaking the banana slices)

Instructions

1. Peel the bananas

   Remove the skins from the raw bananas using a knife or peeler. Set the peeled bananas aside.

   Time: PT5M

2. Slice thinly

   Using a sharp knife or mandoline, slice the bananas into uniform 2‑3 mm thick rounds. Uniform thickness ensures even frying.

   Time: PT10M

3. Soak in spiced water

   In a large bowl, combine 2 cups water, 1 tsp salt and ½ tsp turmeric powder. Add the banana slices and let them soak for 5‑10 minutes. This prevents discoloration and adds a subtle flavor.

   Time: PT10M

4. Drain and pat dry

   Drain the water using a colander. Spread the slices on a clean kitchen towel and pat them completely dry with paper towels. Moisture will cause oil splatter.

   Time: PT5M

5. Heat mustard oil

   Pour 500 ml mustard oil into the kadhai and heat over medium‑high flame. When a small piece of banana sizzles immediately, the oil is around 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

6. Fry the banana slices

   Working in small batches, gently slide the dry banana slices into the hot oil. Fry for 2‑3 minutes, stirring occasionally, until they turn golden‑brown and crisp.

   Time: PT10M

   Temperature: 180°C

7. Season the chips

   Using a slotted spoon, lift the chips onto paper towels to drain excess oil. While still hot, sprinkle 1 tsp black salt and the remaining ¼ tsp turmeric evenly over the chips.

   Time: PT2M

8. Cool and store

   Allow the chips to cool completely on a wire rack. Transfer to an airtight container for storage.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g