VIDEO
STEP BY STEP RAW BANANA CHIPS:
INGREDIENTS:
Raw Banana - as required (Preferably Nendrangai)
Asafoetida - 1/4 tbsp
Salt - 1 tbsp
Water - 1 Cup
HOW TO MAKE:
In a bowl take a cup of water along with asafoetida and salt. Mix well until salt dissolve completely. Keep aside. Cut banana edges and cut into half. If the banana is small do not need to cut as it may be difficult to hold when slice. Slightly slit banana skin.
Peel banana skin and immerse in a bowl of water. Keeping in the water avoid banana in change color.
Heat oil in a kadai. Keep in medium flame. Take thin slicer and start slicing directly in the oil. Do not over crowded.
Pour 1 - 2 tbsp salted water. Stir immediately and fry until crispy.
Stir often and do not fry golden brown. When it turn crispy remove from the oil.
Allow to cool down and store in an airtight container.
TIPS:
Banana should be very raw, even small ripe part will yield brown chips.
Good raw banana will result yellow banana chips in color.
I did not add turmeric powder for color but you can add.
Slicing directly in the hot oil, helps chips fall separately and will not stick together.
If you don't want to slice banans directly in the hot oil, then slice them and immerse in bowl of water mixed with salt and asafoetida. Drain completely then put in the hot oil. It may stick together but flip them often to avoid sticking chips together.
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