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
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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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