Step-wise picture recipe for easiest and tasty homemade Vazhakkai Chips or Raw Banana Chips. These chips are so good and super simple to make at home. Go for this recipe to make cost-effective and easy snacks at home.
So the universe has been conspiring me into making more deep fried goodies at home! I am talking about these sinfully delicious homemade Vazhakkai Chips or the Raw Banana Chips. After binge eating in the name of multiple festivals, I wanted to keep it clean atleast until the holiday season but as you can see, I have surely failed. And for once, I am not feeling bad about this because tasty stuff happened.
During one of our morning walks, I spotted fresh plantains or raw bananas along with tapioca in a push cart. And I just couldn’t resist myself especially when it was a steal. Soon after coming back home, my mind was set on making homemade fries or chips as we call it. The husband was a sport and we started preparing the chips right away. I have in the past made Nendran chips, made with a special variant of banana and the process is slightly difficult. But these chips are super simple to make!
To get perfect homemade chips at home, be it Vazhakkai Chips or Potato Chips or even Nendran Chips, it is a must to have a good slicer. For even cooking and coloring, the slices should be uniform and as thin as possible. That would ensure that they don’t go soggy soon after cooling down. After hunting around for a nice slicer, I found one in Amazon that just works perfectly. And that has made my homemade Chips dream a reality. I swear am never buying a pack off the rack now. I know it is not the healthiest of snacks but then, when you crave for it occasionally it is always better to make it at home – that’s my mantra.
How to make Vazhakkai Chips | Homemade Raw Banana Chips –
Detailed step by step picture recipe of making Vazhakkai Chips | Homemade Raw Banana Chips –
1. First peel off the raw banana skin, making sure there are no green patches left. Keep them immersed in water until ready to use. This will avoid the darkening due to oxidation.
2. Meanwhile heat oil for deep frying. Once the oil is hot, set it on medium flame. Slice the banana into thin chips.
3. Drop each banana slice into oil and fry for a minute on each side until they are crisp and golden.
4. Drain off the excess oil and remove them on to a kitchen tissue. Repeat this with rest of the bananas.
5. Add salt and red chilli powder along with asafoetida (if using), mix well so that the chips are coated well.
6. Once cooled down, store in an airtight container. Stays good for 3-5 days outside.
- Any trace of green skin can lead to dark colored edges in the cooked chips.
- Keep the bananas immersed in water and slice only as needed for each batch just before frying.
- While dropping the slices in oil, don’t drop them together as they can go lumpy.
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