Step-by-Step Instructions

1. 1.Heat the Oil

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.