Start with the Right Banana
The first step to crispy chips is choosing the correct raw material. For the classic savoury, yellow chips reminiscent of those from Kerala, you need firm, raw green plantains, specifically the 'Nendran' variety if you can find it. Unlike ripe, sweet
bananas which are high in sugar and turn soft or chewy, green plantains are starchy and firm. This starchy structure is what allows them to dehydrate and become brittle and crunchy, rather than leathery. Make sure they are completely unripe with green skin for the best results.
The Secret to a Perfect Slice
Uniformity is crucial for even cooking. Slicing the bananas too thick will result in soft centres, while uneven slices mean some will burn before others are cooked. The ideal thickness is between 1/8-inch and 1/4-inch. A mandoline slicer is the best tool for this job, as it guarantees consistently thin rounds. If you don't have one, use your sharpest knife and take your time to slice as evenly as possible. Consistency here will pay off in the final texture.
The All-Important Soak
A traditional step in making banana chips involves a quick soak. After slicing, place the raw banana rounds in a bowl of water mixed with turmeric powder and salt for about 10-30 minutes. This step serves multiple purposes. The turmeric imparts the iconic yellow colour, the salt lightly seasons the chips from within, and the water helps remove excess starch, which contributes to a better crunch. Some home cooks also add a bit of lemon juice to the water to prevent the slices from browning due to oxidation.
Drying for Maximum Crispiness
This might be the most overlooked, yet critical, step. After soaking, the banana slices must be completely dry. Any residual water will turn to steam in the air fryer, which will make the chips soggy instead of crispy. Spread the slices on a clean kitchen towel or on paper towels and pat them thoroughly dry. Taking a few extra minutes here ensures that the air fryer can do its job of dehydrating and crisping the chips effectively.
Mastering the Air Fryer
Now for the main event. Lightly toss your dry banana slices in a minimal amount of oil – about a teaspoon of coconut oil is perfect for authentic flavour. Preheat your air fryer to around 160-180°C. The key is not to overcrowd the basket. Arrange the slices in a single layer, ensuring they don't overlap. Cook in batches if necessary. Air fry for 15-20 minutes, shaking the basket every 5 minutes to ensure even cooking. Keep a close eye on them in the final few minutes, as they can go from golden to burnt very quickly. Some recipes suggest a two-step cooking process: a lower temperature to dehydrate, followed by a quick blast at a higher temperature to finish the crisping.
The Final Touch
The chips will continue to crisp up as they cool. Once they are golden and cooked, remove them from the basket and spread them on a wire rack. This allows air to circulate and prevents them from getting soft. While they are still hot, you can toss them with a final sprinkle of salt. For a different flavour profile, you can also add black pepper, red chilli powder, or other desired seasonings at this stage.
