Banana Chips with Salt
Snacks • India
How to Make Banana Chips with Salt (Traditional & Healthy Version)
Banana Chips with Salt, known locally as 'upperi' or 'nendran chips' in Kerala, is a beloved South Indian snack that brings together the natural sweetness of raw bananas and the satisfying crunch of a well-fried chip. Originating from the lush banana plantations of Kerala, this snack is a staple during Onam, Vishu, and other festive occasions. The unique taste of these chips comes from the use of raw nendran bananas, sliced thin and fried until crispy, then seasoned simply with rock salt. Traditionally, these chips are fried in coconut oil, imparting a distinct aroma and flavor that is truly representative of Kerala cuisine. Banana Chips with Salt are not just a festival favorite, but also a popular everyday snack found in tea stalls and homes across South India. Their light, crunchy texture and balanced saltiness make them irresistible for both adults and children. When made health-consciously at home, they become a wholesome alternative to packaged snacks, allowing you to control the amount of oil and salt used. Enjoyed with a cup of chai or as an accompaniment to sambar rice, these chips reflect the rich culinary heritage and resourcefulness of Indian snack traditions.
Ingredients(for 1 small katori (about 30g) per serving)
- 2 large Raw nendran bananas (kachcha kela, Kerala variety preferred)
- 1.5 cups Coconut oil (for deep frying, use cold-pressed for health)
- 1/2 tsp Rock salt (sendha namak or regular salt)
- 1/4 tsp Turmeric powder (haldi, for color and flavor)
- 2 tbsp Water (for dissolving salt and turmeric)
- 1/4 tsp Black pepper powder (kali mirch, optional for spice) - optional
- 1/4 tsp Chaat masala (optional for tangy flavor) - optional
- 1 tbsp Rice flour (for extra crispiness, optional) - optional
Instructions
- 1
Peel the raw nendran bananas. Use a sharp knife or a traditional slicer (vili) to cut the bananas into thin, even rounds. Soak the slices in water with a pinch of turmeric for 5 minutes to prevent browning.
5 minutes
Uniform slices ensure even crispiness and cooking.
- 2
Drain the banana slices and pat them dry thoroughly using a clean kitchen towel. Moisture can cause oil splatters during frying.
3 minutes
Dry slices prevent oil splatter and result in crispier chips.
- 3
Heat coconut oil in a deep kadhai (wok) over medium flame. To check if the oil is hot enough, drop a small piece of banana – it should sizzle and rise to the top immediately.
5 minutes
Use coconut oil for authentic flavor and added health benefits.
- 4
Mix rock salt and turmeric in 2 tbsp water. This mixture will be sprinkled during frying for even seasoning and color.
2 minutes
Dissolving salt ensures it coats the chips evenly.
Why This Dish is Healthy
Making Banana Chips with Salt at home allows you to avoid preservatives and excess sodium found in commercial snacks. By air-frying or using minimal oil, you reduce fat content while preserving the natural fiber and nutrients of raw bananas. This healthy Indian snack satisfies cravings without compromising on taste or nutrition, making it ideal for those tracking calories or seeking wholesome alternatives.
Banana Chips with Salt, when prepared at home, offer a good source of dietary fiber, potassium, and vitamins B6 and C from raw bananas. Using coconut oil provides beneficial medium-chain triglycerides (MCTs), which support metabolism. By controlling oil and salt, you can make this snack lower in calories, sodium, and unhealthy fats compared to packaged versions. The chips are naturally gluten-free, making them suitable for those with gluten intolerance.
Pro Tips
- 💡Tip 1: Use only unripe nendran bananas for best crunch and authentic flavor.
- 💡Tip 2: Always dry banana slices thoroughly before frying to avoid oil splatters.
- 💡Tip 3: Sprinkle salt-turmeric solution during frying for even seasoning and vibrant color.
Storage & Serving
Store cooled banana chips in an airtight container at room temperature. They stay crisp for up to 2 weeks. Ensure moisture-free storage to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
