How to Make Kerala Style Banana (Plantain) Chips

Make yourself the famous Kerala banana chips - a.k.a - " kaya varathathu "

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How to Make Kerala Style Banana (Plantain) Chips Recipe
31 Steps
Ingredients
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1
It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails.

It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails.

2
Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang

Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang

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3
Carve straight on the skin, this gives you a slit to remove the skin.

Carve straight on the skin, this gives you a slit to remove the skin.

4
Open with your thumb, if you have to peel a lot I suggest using a thumb protector

Open with your thumb, if you have to peel a lot I suggest using a thumb protector

5
You should get something like this

You should get something like this

6
Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins

Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins

7

The turmeric wash is only for cleaning and has no color adding value. Plantain chips can be bright yellow even without doing a turmeric wash. You can skip this if you don't get turmeric or dislike it

8
Add half a teaspoon of turmeric powder

Add half a teaspoon of turmeric powder

9
Ready for adding water to submerge all plantains

Ready for adding water to submerge all plantains

10
Leave for 30 mins

Leave for 30 mins

11

Take the plantains out of the solution and pat them all dry

12
Pat dry the plantains

Pat dry the plantains

13
Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time.

Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time.

14

Heat coconut oil ( or any oil of your choice ) - remember the oil that you choose adds to the taste.

15
Use pure coconut oil for authentic taste

Use pure coconut oil for authentic taste

16
Let the oil get hot

Let the oil get hot

17

When the oil is quite hot ( sacrifice some tester bits to see if the small pieces go down the pool of oil and surface back up with bubbles around the edges ) start slicing the plantains directly in.

18
Put a tester

Put a tester

19
When the tester bits are put in they should surface up

When the tester bits are put in they should surface up

20
The bit surfaces up

The bit surfaces up

21

Don't worry about some getting over cooked etc. Just keep your pace and try to finish one plantain at a time into the hot oil. ( Important - do not rest your slicer on the wok ) Take care HOT OIL.

22
All getting fried

All getting fried

23
You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready.

You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready.

24
Prepare this salt ( optional - sugar ) solution

Prepare this salt ( optional - sugar ) solution

25
If you want sweet and salty add sugar

If you want sweet and salty add sugar

26
Dissolve it in water

Dissolve it in water

27
You should get something like this

You should get something like this

28

Now before you carry them out sprinkle salt water as per your taste. ( Be very careful as this step splashes out a lot of hot oil and water mixture out ) - You can also try salt and sugar solution

29
Be careful when you add water to oil

Be careful when you add water to oil

30

Strain out excess oil and carry the fried chips out of the oil and rest them on a big bowl with newspaper or oil absorbent paper as backing.

31
There you have it nice crispy, salty plantain chips. Store in an air tight container.

There you have it nice crispy, salty plantain chips. Store in an air tight container.

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