How to make Banana Chips @umakirasoi2332
How to make BANANA CHIPS @umakirasoi2332 is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Uma Ki Rasoi on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $31.13 total, $7.78 per serving
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
Peel the bananas
Remove the skins from the raw bananas using a knife or peeler. Set the peeled bananas aside.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Raw Bananas (Green Bananas): Plantain (unripe) if raw bananas unavailable
- Instead of Mustard Oil: Peanut oil, Sunflower oil
- Instead of Black Salt (Soda Salt): Regular sea salt with a pinch of baking soda
- Instead of Salt: No‑salt alternative if on low‑sodium diet
- Instead of Turmeric Powder: Fresh grated turmeric (use less)
Equipment Needed
- Kadhai (Deep Frying Pan)
- Knife
- Cutting Board
- Large Bowl
- Slotted Spoon
- Paper Towels
- Kitchen Towel
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Soaking banana slices in turmeric‑salt water to prevent darkening
- Patting the slices completely dry before frying
- Maintaining oil temperature around 180 °C
- Frying in small batches to keep chips crisp
Chef Tips from the Video
- Use a mandoline for perfectly uniform slices – this gives consistent crispness.
- Add a pinch of asafoetida (hing) to the soaking water for an extra layer of flavor typical in vrat dishes.
- If you prefer a milder taste, reduce the black salt to ½ tsp.
Troubleshooting
Chips are soggy.
Make sure the slices are thoroughly dried before frying and keep the oil temperature at 180 °C. Fry in small batches.
Banana slices turn black.
Soak them in water with salt and turmeric for at least 5 minutes and keep them covered until ready to fry.
Chips burn quickly.
Reduce the oil temperature to 160‑170 °C and fry for a slightly longer time.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can keep at room temperature in a sealed jar for 2 days if humidity is low.
Make-Ahead Tips
- Fry the chips a day ahead and store in an airtight container; they stay crisp.
- If chips lose crunch, reheat in a hot oven (150 °C) for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of Raw Banana Chips (Kacche Kele Ki Chips) in Indian Navratri fasting cuisine?
Raw banana chips are a traditional vrat (fasting) snack in many Indian households during Navratri. Green bananas are allowed during the fast, and frying them in mustard oil provides energy while adhering to the dietary restrictions of the festival.
What are the traditional regional variations of Raw Banana Chips (Kacche Kele Ki Chips) in Indian cuisine?
In Gujarat, the chips are often seasoned with black salt and turmeric, while in Maharashtra they may include a pinch of red chili powder. Some South Indian versions add curry leaves and a splash of coconut oil for extra flavor.
How are Raw Banana Chips (Kacche Kele Ki Chips) traditionally served during Navratri in India?
They are served as a crunchy side dish alongside vrat‑friendly meals such as sabudana khichdi, vrat poha, or as a snack between prayers. The chips are usually placed in a small bowl and eaten plain or with a squeeze of lemon.
What occasions or celebrations is Raw Banana Chips (Kacche Kele Ki Chips) traditionally associated with in Indian culture?
Besides Navratri, these chips are popular during other Hindu fasts like Ekadashi and Karva Chauth, where green bananas are permitted. They are also made for family gatherings during the monsoon season when fresh green bananas are abundant.
How does Raw Banana Chips (Kacche Kele Ki Chips) fit into the broader Indian fasting cuisine tradition?
Indian fasting cuisine emphasizes ingredients that are light, non‑cereal, and easy to digest. Raw bananas provide carbohydrates without grains, and mustard oil adds flavor while staying within the allowed oil types for many fasts.
What are the authentic traditional ingredients for Raw Banana Chips (Kacche Kele Ki Chips) versus acceptable substitutes?
Authentic ingredients include raw (green) bananas, mustard oil, black salt (soda salt), regular salt and turmeric. Acceptable substitutes are plantain for bananas, peanut or sunflower oil for mustard oil, and regular sea salt with a pinch of baking soda instead of black salt.
What other Indian dishes pair well with Raw Banana Chips (Kacche Kele Ki Chips) during Navratri?
They pair nicely with sabudana khichdi, vrat poha, aloo sabzi made with potatoes, and a simple cucumber‑yogurt raita (if dairy is allowed). The crisp texture balances softer, spiced dishes.
What makes Raw Banana Chips (Kacche Kele Ki Chips) special or unique in Indian snack cuisine?
The use of raw bananas, which are low‑glycemic, and mustard oil, which adds a pungent, authentic flavor, sets these chips apart from regular potato chips. They are also completely vegan and fit fasting rules, making them a unique festive snack.
How has the preparation of Raw Banana Chips (Kacche Kele Ki Chips) evolved over time in Indian households?
Traditionally, the chips were fried in a deep iron kadai over wood fire. Modern kitchens use stainless steel or non‑stick pans with precise temperature control, and many cooks now soak the slices in turmeric‑salt water to ensure a uniform pale color.
What are the most common mistakes to avoid when making Raw Banana Chips (Kacche Kele Ki Chips) at home?
Common errors include not drying the banana slices enough, which leads to oil splatter and soggy chips, and frying at too low a temperature, which makes the chips greasy. Overcrowding the pan also drops the oil temperature, resulting in uneven cooking.
Why does this Raw Banana Chips (Kacche Kele Ki Chips) recipe use mustard oil instead of other oils?
Mustard oil is a traditional choice for Navratri fasting because it is considered a sattvic oil and imparts a sharp, aromatic flavor that complements the mild taste of raw bananas. It also has a high smoke point suitable for deep frying.
Can I make Raw Banana Chips (Kacche Kele Ki Chips) ahead of time and how should I store them?
Yes, you can fry the chips a day ahead. Let them cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Re‑crisp them briefly in a hot oven if they lose crunch.
What texture and appearance should I look for when making Raw Banana Chips (Kacche Kele Ki Chips)?
The chips should be uniformly golden‑brown, thin, and completely crisp with no soft centers. They should have a light dusting of black salt and a faint yellow hue from the turmeric.
How do I know when Raw Banana Chips (Kacche Kele Ki Chips) are done cooking?
When the slices float to the surface, turn golden‑brown and you hear a light crackling sound, they are done. Remove a piece, let it cool, and it should snap easily without bending.
What does the YouTube channel Uma Ki Rasoi specialize in?
The YouTube channel Uma Ki Rasoi focuses on Indian home‑cooking, especially traditional recipes for festivals, fasting (vrat) meals, and everyday comfort foods, presented in simple step‑by‑step videos.
What is the cooking philosophy and style of the YouTube channel Uma Ki Rasoi?
Uma Ki Rasoi emphasizes authentic flavors, minimal ingredients, and budget‑friendly techniques that anyone can replicate at home. The channel often highlights regional variations and tips for making festival‑specific dishes like Navratri snacks.
Last updated: September 6, 2026
