Banana chips

Banana chips or upperi is a staple of Kerala made from a banana indigenous to my state - nendrakaya.

Frying the banana chips is a fairly straight forward process but adding the salt to it is, I think, very unusual. And it takes concentration. I will tell you why.

While the banana is frying in oil, brine or salt water is adding directly into the oil. The next batch of chips requires lesser brine as the oil is already salted. Usually by the last batch, no salting is required!

I have been making chips for many many years and am still learning( thanks to my memory / concentration!).

Of course the easiest option is to sprinkle the salt over the chips as soon as you take them out of the oil. But then it will not be original!

Peel the raw banana and keep them immersed in water (opt-add 1/2 tsp turmeric powder to the water)

Heat coconut oil in a large deep vessel (kadai).

Mix 2 tsp of salt with 1/2 cup water and keep ready. This is your Brine.

Take one banana and wipe dry.

Once the oil gets hot ( add a small piece of banana to it and it will sizzle up immediately), start grating directly into the oil. Be careful!

Now add 2 tsp of brine into the hot oil and see it froth up. Mix well with a slotted spoon.

It will subside soon and you have to fry the chips until they turn golden and no longer sizzle in the oil.

Use a slotted spoon to take them out of the oil. Place on a tissue paper and once cool ( not room temperature) store in an airtight container.

While frying the next batch of banana remember to reduce the amount of brine or you will end up with very salty chips.

Variation:

Traditional round banana chips and new age banana finger chips!

If you cut your raw banana into thin batons, then you end up with a 'not-so-popular' variant of the traditional banana chips.

Recipe is the same , just the shape is different.