Kerala banana chips are very popular, traditional and much costly snack in Kerala. While having Sadya, banana chips find their own space among the rest of the dishes. Actually, there is no particular time to prepare or taste this snack (for me I can snack it throughout the day).
For us the Keralites, gifting snacks to our loved ones fills our heart with pleasure. As banana chips are great to taste, we usually carry a full packet of banana chips to gift our relatives or friends during a visit to their homes that makes us really happy.
To make this crunchy Kerala snack, you just need some unripe plantains, in Kerala; it is known as ethakka, ethappazham, vazhappazham, nendrapazham, or nendrakkaya. For making banana chips we need to peel off its skin. These bananas when fried in coconut, oh! Smells great!
Note: The skin which is peeled off can be stored in a refrigerator and can use later to make another dish like thoran upon your choice.
For frying, I prefer coconut oil as it gives a rich smell which is flavoursome. If you can’t find pure coconut oil, you can even try frying in other oils that you don’t need to bother about it in any way. (It goes well with any of the oils).
The banana that you choose needs to be sliced well for frying. As said earlier, it is served with ‘Sadhya’. You can see it in quarter size which is something thick in size. Other than Sadhya, we make it in a complete circle which is thin in size. To slice it in thick or thin is up to you based on your preference. I like to taste crispy banana chips, so I slice it to thin.
Kerala banana chips are a must-try savory snack. If you love to snack often, then for sure you can go with this crunchy chips snack.
Come, let’s check out the ingredients for this delicious snack.