Step 1: Prepare Salt Water

Take 2 tablespoons of water and add 1 teaspoon of salt to it. Stir well until the salt is completely dissolved. This salt water will be used later during frying.

Step 2: Peel Bananas

Take one raw banana and peel off its entire green skin using a knife. Also, slightly cut off the ends on both sides. Repeat for all bananas. Ensure the bananas are thoroughly washed before peeling.

Step 3: Heat Oil and Check Temperature

Heat oil in a wok over medium flame. To check if the oil is ready, bring your hand over the wok; you should feel a gentle heat. The oil should be medium hot for frying banana wafers.

Step 4: Slice Bananas Directly into Oil

Using a chips cutter, directly slice the peeled banana into thin chips, letting them fall into the medium hot oil. Slice the entire banana at once. The chips will start frying immediately.

Step 5: Add Salt Water and Fry

Once the chips have fried slightly, add about 1/2 teaspoon of the prepared salt water into the oil. Stir the chips with a ladle. Continue frying, stirring occasionally, until the oil stops crackling and the chips turn crispy and golden brown. This process helps in achieving crispiness.

Step 6: Drain Excess Oil

To remove the fried chips, use a slotted sieve. Hold the sieve over the wok to allow any excess oil to drain back into the wok. You can gently shake the sieve to help remove more oil.

Step 7: Place Chips on Tissue Paper

Transfer the drained banana chips onto a plate lined with tissue paper. This will absorb any remaining excess oil.

Step 8: Alternative Slicing Method (Optional)

If you find it inconvenient to slice bananas directly into the hot oil, you can first slice them onto a separate plate using the chips cutter. Then, carefully drop the sliced chips one by one into the medium hot oil.

Step 9: Repeat for Remaining Bananas

Continue peeling, slicing, and frying the remaining raw bananas following the same steps until all bananas are processed into crispy chips. Each batch takes approximately 5 minutes to fry.

Step 10: Serve Crispy Banana Chips

Once all the banana chips are fried, they are ready to be served. You can check their crispiness by breaking one; it should snap easily. If desired, sprinkle additional salt, chaat masala, or black pepper powder for extra flavor.

• Ensure the oil is medium hot for frying the banana chips.

• Adding salt mixed water helps reduce the oil temperature and makes the chips extra crispy.

• Be cautious when adding water to hot oil as it may splatter.

• Slice the bananas very thinly for the best crispy texture.

• Use a slotted sieve to drain excess oil from the fried chips.

• For spicier chips, sprinkle additional salt, chaat masala, or black pepper powder after frying.

• You can use coconut oil for frying for an authentic South Indian flavor.