These crispy, golden chips drive me crazy all the time. Be it tapioca chips, potato chips or these nendra banana chips all have enticed my food life immensely. Even though chips never seems to fill your tummy or fulfill your hungry cravings, they are the best ones as lazying around snacks. At every random cravings of something crispy, crunchy delicacy, I see the picture of chips varieties. Amazingly thin, addictive, full of color and coconut flavor-y chips are my favorite since childhood.
But let me admit the fact that, before I never made these nendra banana chips at my home, all by myself. I didn’t even know whether raw, green nendra banana or ripe one is used to make them. But I was all excited to make these crispies in my kitchen. Last week when I found matured, green, raw nendra bananas at the fruits counter of nearby Super market I couldn’t resist myself from buying. And it gave me a chance to whip up these beauties.
Preparing is nendra banana chips is all easy. But it’s better to note down few things like:
- The nendra banana should be raw, green and firm. That are turning ‘yellow’ aren’t suitable.
- Coconut oil is the best one to deep fry these chips. It gives authentic flavor and taste.
- When deep frying a batch of chips, adding the paste of turmeric powder and salt gives them nice color and taste. But precaution to be taken because oil splutters when you add it.
- Subsequent batch of chips would need less of that salt. So add accordingly.