Banana Chips | Vazhakkai Chips

Banana Chips, also called Vazhakkai Chips, are crispy, golden, and perfectly spiced. This Banana Chips Recipe has that satisfying crunch and peppery taste, making it impossible to stop at just one bite. It’s a must-have homemade treat for snacking. This recipe has a beautiful aroma and taste from the seasoning. These chips are not only tasty but also give that comforting, nostalgic feel of homemade snacks we all grew up with.

Banana Chips is a quick snack recipe made from raw plantains, thinly sliced and deep-fried. It also pairs beautifully with rice varieties. This recipe is made with simple ingredients, and can be stored for a longer period. Once you make it at home, you’ll never prefer store-bought ones again. It’s a wonderful recipe to have on hand when you need something quick yet satisfying to munch on.

Jump to:

• About Banana Chips
• Banana Chips Ingredients
• How to make Banana Chips Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Banana Chips

Banana Chips are a popular South Indian snack made by thinly slicing raw bananas and deep frying them in hot oil and seasoning them, making it an ideal anytime munch. The thinner the slice, the crispier the chips will turn out. They’re commonly made during festivals, gatherings, or even packed into tiffin boxes for a crunchy surprise.

The key ingredient here is raw banana, which has a firm texture and neutral flavor, and it perfectly absorbs spices and has a natural starchy flavor and a savory crunch that’s hard to resist. It’s a great way to turn a basic vegetable into a snack lover’s delight. It’s also a budget-friendly option that doesn’t compromise on taste or quality.

This recipe has no preservatives. You can easily adjust it to your spice preference, and it’s incredibly satisfying to make from scratch. These chips are a great way to use up raw bananas lying in the kitchen, and it’s a timeless favorite across generations. It’s one of those snacks that will never go out of trend and always find its place on the snack shelf.

Banana Chips Ingredients

• Raw banana (vazhakkai) – This is the key ingredient. Use thin slices to form the base of the chips.
• Cooking oil – You can use either groundnut oil or coconut oil for deep frying, both add great flavor.
• Salt – Enhances the natural flavor.
• Pepper powder – Adds a mild heat and gives a spiced flavor to the chips.

Similar Recipes

• Mysore bonda
• Medu vada
• Masala vadai
• Onion bajji
• Bread bajji

Why This Recipe Works

• This recipe is made with minimal ingredients.
• Uses pantry-staple ingredients and requires no fancy tools.
• Quick and easy recipe, can be made in minutes.
• This recipe has a longer shelf life when stored properly.
• Perfect snack for tea time or to serve with meals.
• Great way to use raw bananas in a different way.

How to make Banana Chips Step by Step

1.Wash the raw banana, trim the edges.Peel of the skin using a peeler.

2.Take your slicer and start slicing. If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.

3.The slices should be very thin. You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands. Turn to other side and fry till golden brown on both the sides. Turn over and cook in medium flame for it to cook evenly. Stop cooking until the bubbles and ‘ssh’ sound ceases. Repeat the process for the rest.

4.Drain in tissue paper, then transfer to a mixing bowl add pepper and salt. Give a quick mix. Cool down and then store in airtight container.

Store in an airtight container and enjoy! Serve as a snack or as a sidedish!

Expert Tips

• Peeling – Use a vegetable peeler, helps remove banana skin cleanly and quickly.
• Slicing – Use a slicer that gives thin, even slices to ensure crisp chips. You can slice directly into oil for quicker batches but do so with caution – if slicing ahead, fry immediately. If you don’t have a slicer use knife to slice it thin.
• Oil temperature & flame – Fry in hot oil to avoid soggy chips – fry on medium high flame for even cooking and color.
• Doneness – You can stop cooking the chips when bubbles and sizzling sound reduce – this ensures crispy chips.
• Draining & spice coating – Drain the chips on a tissue to remove excess oil before seasoning – add salt and pepper while chips are still warm so they get coated evenly.

Serving and Storage

Serve banana chips as a snack or a crunchy side with meals. 
Store in an airtight container after cooling; they stay fresh for up to a week.

FAQS

1. Can I use ripe bananas for banana chips?

No, only raw bananas or plantains should be used to get the crisp texture.

2. Why are my banana chips soft and not crispy?

Chips may turn soft if the oil is not hot enough or if the slices are too thick.

3. Can I slice and fry later?

It’s best to fry immediately after slicing else it will start turning dark.

4. How long do banana chips stay fresh?

They stay good for up to a week when stored in an airtight container.

5. Can I use coconut oil for frying?

Yes, you can use coconut oil for frying. It gives a nutty flavor but use refined oil if you prefer a neutral taste.

6. Are banana chips healthy?

They’re better than store-bought ones but still, since it’s deep-fried, enjoy in moderation.

If you have any more questions about this Banana Chips Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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