Kerala Banana Chips (Upperi) are a crunchy, classic savory snack made with raw bananas, turmeric powder and salt. These are simple, addictive, lightly salted, and perfect with a cup of coffee or tea.
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What are Kerala Banana Chips?
Banana Chips are a classic Kerala savory snack made with raw bananas, salt and turmeric powder. These are also known as Ethakka Upperi or Kaya Varuthathu locally in Kerala. These are made with a special variety of banana called Nendran, a firm, starchy raw banana that holds its shape well when fried. Nendran bananas have a unique texture and flavor, which makes the chips extra crunchy and flavorful.
These nendran banana chips are a staple in every Kerala household. These are very easy to make at home with minimal ingredients. The raw bananas are peeled, sliced, and fried in oil. A touch of turmeric salt water is sprinkled into the oil while frying to give the chips their lovely golden color and mild saltiness.
If you are looking for more South Indian fried snacks, you can check Ribbon Pakoda, Butter Murukku, Chegodilu, and Garlic Karasev.
Ingredients & Substitutions
Raw Bananas - Traditionally, nendran variety raw bananas are used to make the banana chips. These can be replaced with regular raw bananas / raw plantains, but the texture and flavor won't be the same.
Oil - Use a good quality coconut oil for frying, it gives the chips their authentic flavor. Any neutral oil would work as well.
Turmeric Powder & Salt - Both are mixed with water and added while frying the chips for the lovely yellow color and saltiness.
How to Make Kerala Banana Chips
Wash and trim the ends of the raw bananas. Make light slits on the skin, without cutting too deeply. Remove the peel using your hands. Lightly grease your hands with oil to prevent darkening your hands.
Soak the peeled bananas in a bowl of water for about 15 minutes.
After 15 minutes, gently scrape the bananas to smooth the surface.
Mix water, turmeric powder and salt in a small bowl and keep it aside.
Heat oil in a deep frying pan over medium flame.
Slice the raw banana directly into the hot oil using a slicer.
This is the thickness of the slices.
Fry the chips on a medium flame, stirring occasionally, until they start turning crisp.
Carefully add 1-2 teaspoons of turmeric water to the hot oil. I used 1.5 teaspoons of turmeric powder for every half banana.
Continue frying until the sizzling sound reduces and the chips turn crunchy. Drain on paper towels to remove excess oil.
Tips & Notes:
Use firm green raw nendran bananas for the best results. If they are even slightly ripe, the chips won't turn out as crisp.
Keep the flame on medium. If the oil is too hot, the chips brown quickly but stay soft. If it's not hot enough, they soak up oil.
Slicing the bananas directly into hot oil helps even frying and prevents the slices from sticking together. If you are a beginner or scared to slice them directly into hot oil, slice them first and drop them into the oil.
Add the turmeric solution carefully. It will splutter a bit, but it gives the chips their color.
Do not overcrowd the pan. Fry in small batches for even crispiness. I fry half of the banana each time.
The sizzling (shh) sound will reduce once the chips are fried well. That is when you have to remove them from the oil.
Storage suggestions:
Let the chips cool completely before storing, otherwise they will turn soft.
Store them in a dry, clean and airtight container for 2-3 weeks.
Serving suggestions:
Kerala banana chips are best enjoyed with a hot cup of filter coffee or tea.
They are an essential part of Onam Sadya, along with other sadya dishes like palada payasam, varutharacha sambar, moru curry and kadumanga achar.
These nendran chips stay fresh for weeks and are perfect to pack for road trips.
More Kerala Recipes:
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Kerala Banana Chips Recipe
Ingredients
- ¼ Cup Water
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Salt
- 4 Nendran Raw Bananas
- Oil for deep frying
Instructions
- Wash and trim the ends of the raw bananas. Make light slits on the skin, without cutting too deeply. Remove the peel using your hands. Lightly grease your hands with oil to prevent darkening your hands.
- Soak the peeled bananas in a bowl of water for about 15 minutes.
- After 15 minutes, gently scrape the bananas to smooth the surface.
- Mix water, turmeric powder and salt in a small bowl and keep it aside.
- Heat oil in a deep frying pan over medium flame.
- Slice the raw banana directly into the hot oil using a slicer.
- Fry the chips on a medium flame, stirring occasionally, until they start turning crisp.
- Carefully add 1-2 teaspoons of turmeric water to the hot oil. I used 1.5 teaspoons of turmeric powder for every half banana.
- Continue frying until the sizzling sound reduces and the chips turn crunchy.
- Drain on paper towels to remove excess oil.
Video
Notes
Nutrition
Nutrition values are estimates only.
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