Banana crisps – 3 types
Be it the time for munching or for packing your child’s break-box, tea party or movie time, visitors’ arrival or family gathering – this is a very delightful serving option that can be enjoyed across all age groups.
Banana crisps – 3 flavours
Fried raw banana chips are said to have originated in Kerala, India, where they are fried in either coconut or palm oil and flavoured with sugar, salt, spices or jaggery.In this recipe, I have mentioned 3 different combinations of spices to give different flavours to the chips. One of the three varieties can be ideal during fasting as observed by most Hindus.
- 10 pieces raw bananas
- oil for deep frying
Tastemaker 1 : Chatpata masala
- 1½ tsp amchur powder (dry mango powder)
- ½ tsp chilli powder
- ½ tsp black salt
- ¼ tsp salt (more or less as per your taste)
Taste maker 2 – Farali masala (ideal for hindu fasting)
- 1 tsp sendha salt (can use regular salt if not using it for fasting)
- 1 tsp fine powder of black pepper
Taste maker 3 – piri piri
- 1 tsp chilli powder
- ½ tsp salt (more or less as per your taste)
- ½ tsp fine powder of black pepper
Making a taste maker
- Prepare your favourite taste maker by mixing the ingredients.
- Chatpata masala
- Farali masala
- Piri piri masala
How to peel bananas
- Wash the bananas well. Cut out both the ends.
- Make a vertical slit using a knife on the bananas. The slit has to be reasonably deep enough as the skin can be quite thick.
- Pull apart the skin at the slit and peel off. Put in the water right away to avoid oxidation.
- Take out a banana from water on a kitchen towel to dry it.
- Mix 3 tbsp water with 1/2 tsp salt in a bowl.
- Fill oil for frying in a deep fry pan. Do not fill it over half the level of the pan. Heat it till it's moderately hot. Taste the temperature by adding a piece from the banana. It should immerse and float up in a second or two.
- When the oil is hot enough, put a banana vertically on the slicer and start slicing using even pressure directly over the oil. Putting even pressure while slicing is important to get evenly thick slices. Do not use a slicer that gives very thin slices.
- Do not over crowd the oil otherwise the slices will stick to each other and will not fry well.
- Allow them to fry on medium to slow heat without stirring till they are around 50% fried- you'll see the change in colour and they will look a bit crunchy. Add 1 tsp salt water in the oil at this point.
- Don't worry, hot oil will not splash out, but be careful. It will create a lot of air bubbles in the oil and you'll hear the sizzling noise.
- Flip the slices. Gently separate the slices that are stuck together using the frying spoon.
- Keep stirring and frying until the bubbles are settled, the sizzling noise is reduced to almost none and the crisps look evenly fried. Transfer them to a plate lined with tissue after draining out oil.
- Sprinkle the taste maker right away so the spices stick on the crops while they are still oily. Each batch of 1 banana slices takes minimum 5 minutes to fry. Let the oil heat up a bit before adding another batch which will happen anyway while you sprinkle the tastemaker on the crisps.
- Here I prepared all 3 different types of crisps. Chatpata masala crisps
- Farali crisps
- Piri piri crisps
Do not use the slicer that makes very thin slices. The oil from the crisp will disappear within seconds after you take them out from the oil. The salt water that we added in oil will give them a nice crunch, yet soft texture that doesn’t hurt in the mouth while eating. If the crisps get moistured due to humidity, you can bake it in the oven at 100c for a few min until they get crispy again. Shape variation…
- Slice them from the top to get circle slices.
- Tilt the bananas slightly and then slice them starting from the top. This will make slices oval. This shape is better – it looks fancy and is easy to manage while frying as the slices are comparatively smaller.