Nendran Chips | Kerala Banana chips

Nendran Chips | Kerala Banana chips recipe | Kerala nendran banana chips | bakery style | Kerala chips | Homemade Kerala banana wafers | kele ke chips Kerala special nendran raw banana chips | Kerala neenthram chips | plantain chips Check out the Kerala Banana chips recipe and If you like the video pls SUBSCRIBE to my channel. 

Kerala nendran banana chips

Nendran Chips is a crispy Kerala special snack prepared with Kerala raw banana |  Nendran. Addictive yellow banana wafers can be easily made at home if we few tips & tricks.

Chose right raw banana

A regular small banana might not yield the same taste as Kerala nendran banana. Always use long green raw nendran Kai for this recipe. If you are going to make a big batch of chips. Peel one by one just before frying.

Should I immerse the raw banana in water?

I generally don't immerse them in water. Since we directly slice the raw banana in hot oil it is safe to avoid soaking them in hot oil. To avoid browning, heat oil then keeps the raw banana ready.

Chose the right slicer?

For the best thin and crispy chips always slice them with a slicer. If you cut them with a knife the thickness might vary. I used a slicer from India. You can use a mandoline slicer and slice them thin.

Can I slice it and keep it ready?

If you are a beginner you can slice them and keep them on parchment paper. Carefully add hot oil and fry. In that case, the chips might turn slightly brown. also, there is a high chance of spilling so be careful.

HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?

Check the oil temperature by adding a small slice of the raw banana. If the raw banana comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Tips to slice is hot oil 

Check oil temperature before slicing. Always keep the slicer far from oil. Keep the slicer in a slanting position, and slice carefully.

Turmeric - salt water

For the perfect Kerala-style chips, you need to add turmeric salt water while frying. Carefully add little by little just as required.

Tips to make crispy chips

• If the flame is low when you slice the chips, the chips might not turn crisp. Also, chips might turn oily
• If the raw banana pieces are thick chips not be crispy 
• Add turmeric salt after a few seconds

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

VAZHAKKAI RECIPES

Ingredients

2  raw Nendran banana

1/2 cup water

1 teaspoon salt 

1/2 teaspoon turmeric powder

coconut oil to deep fry

 How to make nendran chips with step-by-step pictures

• First Heat coconut oil on a medium flame

• Add turmeric powder, salt, and water to a bowl. Mix well, and keep aside
  

• cut the raw banana into two. Slit the banana skin and peel the skin off
  

• check if the oil is at the right temperature

• carefully Slice it directly in hot oil. The flame should be medium when you slice
  

• Let it slightly fry. flip them for about 30 seconds

• add prepared turmeric salt water around 1 tablespoon for each batch
  

• Turn over and fry until the 'shh' sound stops and the chips are crisp

• Use a perforated ladle and drain the excess oil. Take them out and place them on a colander with a kitchen paper towel
  

• Cool down and store in an airtight container. Repeat to finish

nendran chips

kerala style banana chips

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Ingredients

• 2 raw Nendran banana
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• coconut oil to deep fry

Instructions

• First Heat coconut oil on a medium flame
• Add turmeric powder, salt, and water to a bowl. Mix well, and keep aside
• cut the raw banana into two. Slit the banana skin and peel the skin off
• check if the oil is at the right temperature
• carefully Slice it directly in hot oil. The flame should be medium when you slice
• Let it slightly fry. flip them for about 30 seconds
• add prepared turmeric salt water around 1 tablespoon for each batch
• Turn over and fry until the 'shh' sound stops and the chips are crisp
• Use a perforated ladle and drain the excess oil. Take them out and place them on a colander with a kitchen paper towel
• Cool down and store in an airtight container. Repeat to finish

Video

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Notes

1. A regular small banana might not yield the same taste as Kerala nendran banana. Always use long green raw nendran Kai for this recipe. If you are going to make a big batch of chips. Peel one by one just before frying
2. I generally don't immerse them in water. Since we directly slice the raw banana in hot oil it is safe to avoid soaking them in hot oil. To avoid browning, heat oil then keeps the raw banana ready
3. For the best thin and crispy chips always slice them with a slicer. If you cut them with a knife the thickness might vary. I used a slicer from India. You can use a mandoline slicer and slice them thin
4. If you are a beginner you can slice them and keep them on parchment paper. Carefully add hot oil and fry. In that case, the chips might turn slightly brown. also, there is a high chance of spilling so be careful
5. Check the oil temperature by adding a small slice of the raw banana. If the raw banana comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat
6.  Always keep the slicer far from oil. Keep the slicer in a slanting position, and slice carefully
7. For the perfect Kerala-style chips, you need to add turmeric salt water while frying. Carefully add little by little just as required.

Tips to make crispy chips

1. If the flame is low when you slice the chips, the chips might not turn crisp. Also, chips might turn oily
2. Add turmeric salt after a few seconds
3. If the raw banana pieces are thick chips not be crispy

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