Banana Chips

🔥 Prep

• Peel the 4 raw bananas and slice them thinly (about 2 mm thickness) using a mandoline or sharp knife.
• Measure out 300 ml coconut oil into a deep frying pan or pot.
• In a small bowl, combine 1 tsp turmeric powder, 1 tsp salt, and 50 ml water; stir until dissolved to make a seasoning solution.
• Have a slotted spoon and a plate lined with paper towels ready for draining.

🔥 Cook

• 1. Place the pan with the 300 ml coconut oil over medium‑high heat and allow the oil to reach approximately 180 °C (or until a small piece of banana sizzles immediately).
• 2. Working in batches to avoid overcrowding, add a handful of the sliced bananas to the hot oil.
• 3. Fry the banana slices for 2‑3 minutes, stirring gently, until they turn light golden and crisp.
• 4. Remove the fried chips with a slotted spoon and transfer them to the paper‑towel‑lined plate to drain excess oil.
• 5. Immediately after draining, drizzle or spray the hot chips with the prepared turmeric‑salt water seasoning, tossing lightly to coat evenly.
• 6. Repeat steps 2‑5 for the remaining banana slices, adjusting the heat to maintain medium‑high temperature if the oil cools.
• 7. Once all batches are fried and seasoned, let the chips cool for 2 minutes to become extra crisp.

🔥 Serve

• Transfer the banana chips to a serving bowl while still warm.
• Enjoy as a standalone snack with a cup of masala chai or filter coffee.
• Pair with coconut chutney or a spicy tomato‑onion relish for added flavor.