Intro: Crunch That Brings Instant Joy
Before potato chips became famous, we had banana chips — crispy, slightly earthy, and beautifully simple.
Whenever a batch of raw bananas arrived from the village fields, my mother would pull out the mandoline slicer, and soon the whole kitchen would be filled with the sizzle of frying chips and the salty aroma of crisp snacks cooling on steel plates.
We could never wait.
No matter how many times we were told, “Let it cool down first,” the temptation to steal a warm, salty chip straight from the plate was too much!
Ingredients:
3–4 raw bananas (firm and green)
Oil for deep frying (preferably coconut oil or vegetable oil)
Salt to taste
A pinch of turmeric (optional)
A pinch of black pepper (optional)
Steps to Make Raw Banana Chips:
1. Prepare the Bananas
Peel raw bananas.
Using a slicer or knife, slice into thin, even rounds immediately.
2. Soak (Optional)
You can soak slices in salted turmeric water for 10 minutes to add slight color.
Drain and pat dry completely before frying.
3. Fry the Chips
Heat oil until medium hot.
Drop slices gently into the oil (not overcrowding).
Fry until golden and crispy, stirring occasionally.
4. Season and Cool
Remove and drain on paper towels.
Sprinkle salt (and pepper if using) while still hot.
Let cool fully before storing.
Serving Suggestions:
Serve as a tea-time snack
Add to lunch boxes
Enjoy during festivals like Vishu or Onam along with sadhya meals
Why I Love It
Because raw banana chips are pure crunch, minimal fuss, and maximum joy — the kind of snack that reminds you good things don’t have to be complicated.
The Pinch of Masala 