A Healthier Twist on a Beloved Classic
Banana chips, known as Ethakka Upperi or Kaya Varuthathu in Kerala, are a cornerstone of South Indian snacking. Traditionally, thin slices of raw banana are deep-fried in coconut oil until perfectly crisp, creating an addictive treat that’s hard to resist.
While delicious, the amount of oil used can be a concern for the health-conscious. This is where the air fryer comes in, offering a modern solution to a traditional craving. By circulating hot air, an air fryer achieves that signature crispiness with just a teaspoon or two of oil, transforming a classic indulgence into a lighter, everyday snack without sacrificing flavour.
The Star Ingredient: Nendran Bananas
The secret to authentic Kerala banana chips lies in the specific variety of banana used: the Nendran. Unlike the sweet, ripe bananas we eat for breakfast, Nendran bananas are a type of plantain used when they are still raw, green, and starchy. This firm texture is crucial; it ensures the chips hold their shape and fry up to be exceptionally crunchy, not soft or caramelized. When shopping, look for firm, green plantains. Avoid any with yellow or black spots, as those have begun to ripen and will result in a sweeter, less crispy chip. If you can't find Nendran specifically, any variety of green, unripe plantain is the next best choice.
The Secret to Supreme Crispiness
Achieving the perfect crunch begins long before the chips hit the heat. The first step is uniform slicing. A mandoline slicer is highly recommended for creating paper-thin, even slices. If you don’t have one, a very sharp knife will work, but take care to slice as consistently as possible. After peeling the bananas, many traditional recipes suggest soaking the slices in a bowl of water with turmeric powder and a little salt for about 10 to 30 minutes. This step is key: it prevents the slices from browning, imparts that beautiful golden-yellow hue, and helps remove excess starch for maximum crispiness. After soaking, it's vital to pat the slices completely dry with a kitchen towel; any excess moisture will steam the chips instead of crisping them.
Your Step-by-Step Air Frying Guide
Once your banana slices are prepped and dry, it's time to cook. Start by preheating your air fryer to around 180°C (360°F). In a bowl, toss the dry banana slices with just a teaspoon of coconut oil, a pinch of turmeric powder, and a light sprinkle of salt. The coconut oil is essential for achieving that authentic regional flavour. Arrange the slices in the air fryer basket in a single layer, ensuring they don't overlap too much. Overcrowding the basket will cause the chips to steam and become soggy. You will likely need to cook in batches. Air fry for about 10-15 minutes, shaking the basket every 5 minutes to promote even cooking. Keep a close eye on them during the final few minutes, as thin chips can go from golden to burnt very quickly.
Serving and Storing Your Creation
The chips will continue to crisp up as they cool. Once they are golden and crunchy, remove them from the basket and place them on a cooling rack. While they are still warm, you can season them with a little extra salt to taste. For a different flavour profile, try adding a pinch of black pepper or red chilli powder. Once completely cooled, your homemade air-fried banana chips can be stored in an airtight container at room temperature. They will remain crispy for several days, ready for you to enjoy as a guilt-free snack with your evening tea or as a crunchy side to any meal. If they lose some crispness, a quick 1-2 minute reheat in the air fryer will bring them right back to life.
