Banana Chips

Here's our first time attempt at the classic Banana Chips which originates from Kerala. Considering all the plantains that surrounds its gorgeous landscape, the foodies in our earlier generations had to come up with this super delicious crunchy snack.

Peal the skin of the raw plantain. Soak this in water with a teaspoon of turmeric for about 15 mins. Heat some oil to deep fry. Dissolve the salt in water and keep it aside. Pat dry the plantain and finely slice them into thin round pieces. Once the oil is smoky hot, slide each of the banana pieces into it. Turn them over to evenly cooked.
Once its 3/4 done (becomes golden yellow) pour 1 teaspoon of the salt water into them. You need to be extremely careful while you do this.

The oil starts to splash with a loud hissing noise. Hold a lid to cover these oil bursts away from your face. This process actually lets the water evaporate and thus the salt sticks onto the chips. Once the noise slowly fades, drain out the chips from the oil and let them cool.

Make sure you keep decreasing the saltwater each time while frying next batches of chips as the oil contains salt from the previous time.

Store them airtight and they will last for a week easily.