Kerala Banana Chips

Kerala banana chips, also known as ethakka upperi or nenthra kaya chips, are one of the most iconic snacks from the state. Made from raw nendran bananas and deep-fried to a crisp in pure coconut oil, these golden chips are crunchy, mildly salty, and full of traditional flavour. They are a must in Kerala sadya, usually served first on the banana leaf along with sharkkara varatti and pappadam.

The making is simple, but timing and care are important. Raw bananas are peeled, thinly sliced, and soaked in salted water or rubbed with turmeric. Then they are fried in hot coconut oil until crisp and golden. Just before removing from the oil, a little salt water is sprinkled into the pan, which gives the chips their light saltiness and unique texture. The chips should be drained and cooled completely before storing, so they stay crispy for long.

Banana chips are not just a sadya item – they’re also a popular tea-time snack in Kerala homes, and a must-buy for visitors. The use of coconut oil gives them a special aroma and long shelf life. Though factory-made chips are everywhere now, the ones made fresh at home or by small local shops still carry that original taste. Simple, crunchy, and nostalgic – Kerala banana chips are more than just a snack; they are part of the state’s food identity.

Print Recipe

0 Add to Favorites

Sadya

Kerala Banana Chips

Author: Ushadevi Cooking Method: Frying Cuisine: Kerala Courses: Snacks, Starters, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Cooking Temp: 180  C Servings: 12

Best Season: Suitable throughout the year, Winter, Rain

Ingredients

Scale

1/2x 1x 2x 3x

• 6 Raw Banana (Ethakkaya)
• 2 teaspoon Turmeric powder
• 1 teaspoon Salt
• 5 cup 5-6 Water
• Oil for Deep frying

Instructions

1. First of all, peel the bananas and wash them thoroughly.
2. In a bowl, mix turmeric powder with water and soak the bananas in this turmeric water for at least one hour.
3. This helps give the chips a golden yellow colour.
4. After soaking, slice the bananas into thin, even pieces.
5. (For Sadya, it's traditional to cut each banana lengthwise into four slices.)
6. Now prepare salt water by mixing salt with a little water and keep it aside.
7. Heat oil in a deep pan. Add the banana slices and deep fry them until they turn golden brown and crisp.
8. Just before taking the chips out of the oil, lower the flame and carefully sprinkle 2–3 teaspoons of salt water over the chips. Stir gently to coat them evenly.
9. Remove the chips from the oil and drain on paper towels. Once cooled, store them in an airtight container.
10. Crispy and tasty Banana Chips are ready! Perfect as a teatime snack or for your Kerala Sadya.