Nendran Chips can be made with just few ingredients that is available in your kitchen. It is a crispy and tasty snack that can be made in few minutes. It is a healthy snack too so do try this for your kids and enjoy!
About Nendran Chips
Nendran Chips is a crispy and addictive snack made by slicing unripe nendran banana and frying it until crisp with spices added. Nendran Banana is called Kerala banana so chips made with this banana is called Nendran Chips. Nendran Chips is also known as Ethakka Upperi in Malayalam. Nendran Chips is a very popular snack from Kerala Cuisine now has gained demand all over India. Many shops sell nendran chips these days but the authentic Kerala taste comes only when coconut oil is used. I have seen shops using regular cooking oil for this chips and it is sure a compromise in taste. This Nendran Banana Chips is mittu’s all time favorite. She is not fond of biscuits, cakes, sweets etc, she asks for cream biscuits licks the cream clean and reserves the biscuits for her mother.Though we don’t make savory snacks often at home, she likes omapodi and nendran chips very much. She fondly calls it yellow banana chips. I learnt this recipe from my aunt, have always seen her peeling the skin and slicing the raw banana directly in oil effortlessly. I am sure by practice it becomes easy. Whenever we visit my perimmas house, she packs us nendrangai(raw unripe nendran banana) and we mostly end up making this chips for mittu’s sake. I love coconut oil flavor the best in nendran chips so using coconut oil is a must for best tasting nendran banana chips. Homemade nendran banana chips tastes better than the store bought ones.
Nendran Chips Video
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Nendran Chips Ingredients
Nendran Banana – Choose unripe raw nendran banana. Slice it using a thin slicer. Turmeric powder – Turmeric powder along with salt is mixed with water. Salt – Salt is added with water and added while deep frying. Coconut oil – Coconut oil is used for deep frying. If you don’t have coconut oil you can use regular cooking oil to deep fry too but the flavor changes.
How to make Nendran Chips Step by Step
1.To 1 cup water add 2 teaspoon turmeric powder. 2.Add 2 to 3 teaspoon salt to it. 3.Mix it well and set aside. 4.Take 2 nendran banana. 5.Slit the banana skin on the rims. 6.Peel the skin, it will easily peel off. 7. Nendran banana skin peeled and ready. Trim the edges. 8.Keep in immersed in water to avoid color change. 9.Heat coconut oil in medium flame – Slice it directly in hot oil. 10.The flame should be medium when you slice else you cannot bear the heat. Immediately add prepared turmeric salt water. 11.Add around 2-3 teaspoon for each batch. While adding be at a safe distance as it will splutter. 12.Let it fry for few seconds. 13.Turn over and fry until the ‘shh’ sound stops and the chips is light and crisp before you take it out. 14.Take out and drain in tissue paper or paper towel. Cool down and store in airtight container. Repeat to finish. Fry in small batches, do not crowd. Crisp nendran banana chips is ready!
Expert Tips
Make sure to use unripe nendran banana. Always keep the nendran bananas immersed in water to avoid darkening, you can even keep immersed in salt water too. Make sure to drain water completely while removing it from soaked water. Always in medium flame. If flame is low then the chips may turn soggy. My slicer makes very thin slices just like wafers so each got done in just 2 mins. Keep an eye else it will burn easily. Use a slicer that gives thin slices. Make sure to be a safe distance as while adding turmeric water it may splutter. If you are a beginner slice in a plate then add to hot oil. Keep hands at a safe distance while slicing. Earlier I used to slice in a plate then add them to deep fry, but we need to be careful as it tends to stick easily. Now after getting used am directly slicing in hot oil. The timing may differ depending on the thickness of the chips.
Serving & Storage
Always cool down completely before storing. Store it in a dry airtight container. Nendran chips tastes great as a snack. It can be served along with tea or coffee too. It keeps well in room temperature for about 15 days.
1.Can I use regular cooking oil to fry?
You can use but the taste sure differs. Using coconut oil is best for nendran chips so I recommend using it.
2.Why is my chips not crispy?
If flame is low and you slice the chips directly in it, chips will become soggy and will not turn crisp. Discard the batch put flame to medium then add next batch .Adjust flame accordingly. Chips will drink more oil too if the flame is low. So always adjust flame accordingly.
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