Choose green matured nendra bananas and trim the edges. Make a slit on it's skin.

Peel the skin off from nendra banana through the slit. And keep the peeled bananas immersed in water to avoid discoloration. Pick a banana from water and wipe it off.

Using a sharp chips grater, slice the banana in to thin chips. Meanwhile heat enough oil in a wok and when it heats up, carefully drop the chips in to oil. Keep the flame in medium.

In a bowl add turmeric powder, salt and some water. Mix them together to thin paste. Carefully include a tea spoon of this paste in to oil. (be careful as it splutters).

When sh...sound seizes and chips are fried, using slotted ladle remove them from oil and drain off excess oil.

Repeat the above process till all bananas are done. Home made nendra banana chips are ready to munch when you are lazying around.

The nendra banana should be green and matured. Ripe banana doesn't suit this purpose.

Keep the peeled banana immersed in water to avoid discoloration.

Please note that before slicing, banana should be wiped off to make it moisture free. Don't skip this step.

To check the oil temperature, drop a single slice of banana. If it raises to the top immediately, then the oil is perfect for deep frying.

Check the salt in first batch of chips and include only half teaspoon of salt paste to the subsequent batch.

Do not let the chips turn brown.