INGREDIENTS
– 4–5 unripe green bananas
– Vegetable oil, for frying
– ½ tsp salt, or to taste
– ¼ tsp turmeric powder
– Water, for rinsing
INSTRUCTIONS
1. Peel the unripe bananas and slice them lengthwise into long, thin strips using a slicer or mandoline.
2. Place the sliced bananas in a bowl of water and rinse briefly. Drain well.
3. Sprinkle with salt and turmeric powder. Gently toss until evenly coated.
4. Heat vegetable oil over medium heat. Fry the banana strips in batches until crisp and golden.
5. Remove with a slotted spoon and place on a cooling rack to drain and cool completely.
6. Once completely cool and crisp, store in clean, airtight transparent bags or containers.
TIPS
– Use firm, unripe green bananas for crisp chips.
– Drain the slices well before frying to reduce oil splattering.
– Fry in small batches so the chips cook evenly.
– Cool completely before storing to maintain crispness.
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