Vazhakkai Chips | Raw banana chips

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Easy and crispy homemade raw banana chips. Perfect make-ahead snacks

Prepare raw banana

• Always wash the raw banana well before cutting
• Trim the top and bottom portion
• Peel the skin completely. make sure the green part is completely removed
• Use a right slicer and slice them in equal size
• Always place the sliced raw banana in a kitchen towel to remove moisture
• If you are making a larger batch slice one, fry then slice other

Oil temperature

Oil temperature places a crucial role .always heat oil in medium flame and fry the chips in  low - medium flame

Tips for frying Vazhakka chips

• Fry only after the moisture goes off
• Add vazhakkai in batches
• avoid crowding and overlapping as it  might turn the chips soggy
• Flip and fry 
• Fry still froth and sshhh sound subsides

Tips for Salt + water

• Adding salt water to hot oil helps for perfect seasoning of chips
• Make sure salt and water are well mixed
• After adding salt water, the oil turns frothy so be careful

Spicy valakkai chips

I prefer using Kashmiri chilli powder as it gives a nice color to the chips. Adding asafoetida helps for digestion so I mix them and add them to the chips. Add spice powder right after frying (when it is hot)

Cool then store

After frying the chips cool then store them in an airtight container else chips might turn soggy.

Yellow Raw banana chips

Add a little turmeric powder to the salt + water for bakery-style yellow banana chips

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AFTER SCHOOL SNACKS IN TMF

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FILTER COFFEE WITHOUT CHICORY

Vazhakkai recipes

Raw banana chips

bakery style chips recipe

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Ingredients

• Raw banana 2 peel and thinly sliced
• Salt 1 tsp
• water 1 tsp
• Oil to fry
• Optional
• Kashmiri chilli powder 1 tsp
• asafoetida

Instructions

• Firstly heat oil
• Mix salt and water; keep aside
• Wash the raw banana, and trim the edges. Peel the skin using a peeler. Make sure you remove the green skin completely
• Use slicer and slick thin and equal size pieces
• Place them in a kitchen towel and let the moisture evaporates
• Check if the oil is at the right temperature then add raw banana in batches
• Fry in low - medium flame
• Avoid overlapping
• Flip and fry till shhh sounds and froth subside
• Drain  the oil and place it in a colander

Salt Vazhakkai chips

• Sprinkle Asafoetida and give a quick mix
• cool then store in an airtight container

Spicy Vazhakkai chips

• Mix Kashmiri chilli powder and asafoetida
• Add it according to your taste
• cool then store in an airtight container

Baked Vazhakai chips

• Preheat the oven to 400 degrees Fahrenheit
• In a bowl, combine plantain, 1 tablespoon of oil, chilli powder, and salt
• Take a baking tray and place parchment paper. Grease with a cooking spray and spread the plantains
• Bake for 15 to 20 minutes, turning the plantain slices after about 8 minutes

Video

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Notes

Prepare raw banana

• Always wash the raw banana well before cutting
• Trim the top and bottom portion
• Peel the skin completely. make sure the green part is completely removed
• Use a right slicer and slice them in equal size
• Always place the sliced raw banana in a kitchen towel to remove moisture
• If you are making a larger batch slice one, fry then slice other

Tips for Salt +water

• Adding salt water to hot oil helps for perfect seasoning of chips
• Make sure salt and water are well mixed
• After adding salt water, the oil turns frothy so be careful
• Add a little turmeric powder to the saltwater for bakery-style yellow banana chips

Tips for frying Vazhakka chips

• Always heat oil in medium flame and fry the chips in  low - medium flame
• Fry only after the moisture goes off
• Add vazhakkai in batches
• avoid crowding and overlapping as it  might turn the chips soggy
• Flip and fry 
• Fry still froth and sshhh sound subsides
• Add spice powder right after frying (when chips are hot)
• After frying the chips cool then store them in an airtight container else chips might turn soggy

 

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Ingredients:

Raw banana  2, peel  and thinly sliced

Salt 1 tsp

water 1 tsp

Oil to fry

Spicy chips

Kashmiri chilli powder 1 tsp

asafoetida 

How to make vazhakkai chips with step by step pictures

Prepare raw banana

• Firstly heat oil

• Mix salt and water; keep aside

• Wash the raw banana, and trim the edges. Peel the skin using a peeler. Make sure you remove the green skin completely
• Use a slicer and slice them thin and in equal size

• Spread them in a kitchen towel and let the moisture evaporates. Avoid overlapping

Fry chips

• Check if the oil is at the right temperature then add raw banana in batches
• Fry in low - medium flame
• Avoid overlapping

• Flip and fry till shhh sounds and froth subside

• Carefully add salt water  

• Drain  the oil and place it in a colander 

Salt Vazhakkai chips

• Sprinkle Asafoetida and give a quick mix
• cool then store in an airtight container

Spicy Vazhakkai chips

• Mix Kashmiri chilli powder and asafoetida

• Add it according to your taste
• cool then store in an airtight container

Baked chips

• Preheat the oven to 400 degrees Fahrenheit
• Follow all the steps mentioned in "prepare raw banana"
• In a bowl, combine plantain, 2 tablespoon of oil, chilli powder, asafoetida, and salt;  mix gently
• Take a baking tray and place parchment paper. Grease with a cooking spray and spread the plantains
• Bake for 15 to 20 minutes, turning the raw banana after about 8 minutes