Nendran Banana Chips

About This Dish

If there is one snack that defines Kerala, it is the Nendran banana chip. Made from the large, starchy Nendran plantain and fried in pure coconut oil, these chips have a flavour no other chip can replicate. Found at every corner shop in Kerala and exported to Keralites worldwide.

Ingredients

• 3–4 raw (unripe) Nendran plantains
• Coconut oil for deep frying (3 inches deep in pan)
• ½ tsp turmeric dissolved in 2 tbsp water (for colour)
• 1 tsp salt dissolved in ½ cup water (salt water, for seasoning)

Method

Preparing the Plantains

1. Peel the Nendran plantains — the thick skin needs scoring along the length with a knife.
2. Submerge peeled plantains in cold water with a pinch of turmeric to prevent browning.
3. Slice paper-thin (1–2mm) using a mandoline. Thin, even slices are the secret to crispiness.
4. Dry slices thoroughly between kitchen towels — any moisture causes violent spattering.

Frying

1. Heat coconut oil to 160–170°C — not higher or chips will brown before crisping.
2. Slide in a batch of plantain slices carefully. Do not overcrowd.
3. After 2 minutes, drizzle a teaspoon of turmeric water over the frying chips. This creates the traditional golden-yellow colour.
4. Stir gently with a slotted spoon so chips cook evenly.
5. After 4–5 minutes total, when sizzling subsides (moisture has evaporated), drizzle a teaspoon of salt water over the chips for the last 30 seconds.
6. Remove and drain on paper towels immediately.

Storage

Cool completely before storing in an airtight tin. Properly made chips stay crispy for 1–2 weeks.

Tips

• Nendran must be completely raw (green) — any ripeness means sweet, chewy chips instead of crispy ones.
• Coconut oil is essential; vegetable oil produces an inferior result.