Step 1: Heat the Oil

Pour coconut oil into a kadai or deep pan, enough for deep frying. Heat the oil over a medium flame.

Step 2: Prepare the Seasoning Water

While the oil is heating, combine 3 teaspoons of salt and 1 teaspoon of turmeric powder in a small bowl. Add about 250 ml of water and mix well until the salt and turmeric are completely dissolved. Set this mixture aside.

Step 3: Slice and Fry the Bananas

Once the oil is hot, carefully slice the peeled raw Nendram bananas directly into the hot oil using a slicer. Be cautious as the oil is hot.

Step 4: Season the Chips While Frying

After slicing one banana into the oil, reduce the flame to low. Add about 10 teaspoons of the prepared salt-turmeric water directly into the hot oil. The oil will splatter, so be very careful. Stir the chips gently to ensure they are evenly coated and don't stick together.

Step 5: Fry Until Crispy

Continue to fry the chips on a low to medium flame for about 4-5 minutes. The chips are ready when the bubbling in the oil completely stops and they turn a golden yellow color and become crispy.

Step 6: Drain and Serve

Using a slotted spoon, remove the crispy chips from the oil and transfer them to a strainer or a bowl lined with paper towels to drain any excess oil. Let them cool for 5-10 minutes before serving. They will become crispier as they cool.

• Use raw, green-skinned Nendram bananas for the best crispy texture. Ripe bananas will not work.

• Slice the bananas directly into the hot oil to prevent them from sticking together.

• Be very careful when adding the salt-turmeric water to the hot oil as it will splatter.

• The bubbling in the oil will stop once the chips are fully cooked and crispy; this is the main indicator that they are done.

• The used coconut oil can be filtered and reused for other Kerala or Mangalorean dishes for added flavor.