15-minute Kerala recipe for making ethakka upperi or banana chips from scratch
Sliced into thin disks and deep fried in coconut oil, make this snack at home for Vishu
Ethakka upperi or banana chips, is one of the most popular snacks in Kerala. No sadhya (a feast served on a banana leaf) is served without these coin-sized snacks. Banana chips is only made with raw plantains, which are sliced and deep-fried in coconut oil. You can eat these crispy and golden snacks during tea time as well; here's my recipe for it.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 10 to 12
Ingredients
1 kg raw plantain
1 tsp salt
½ tsp turmeric powder
Coconut oil, to fry
Method:
Note: Before slicing the raw plantain, make sure you use a pair of gloves or grease your palms with oil to avoid black stains on your hand.
Step 1: Cut both ends of the plantain and then peel the plaintain.
Step 2: Mix turmeric powder in a bowl of water and then soak the peeled plantains in it. Let it sit for at least 15 minutes at room temperature.
Step 3: Mix salt in ¼ cup of water and keep it aside.
Step 4: Heat oil in a deep skillet – about 2 inches deep – on a medium to high flame. To test whether the oil is hot enough or not, drop a slice of plantain into the hot oil. When the oil is hot enough, the slice would immediately bubble up to the surface.
Step 5: Using a mandoline slicer, slice the banana into thin disks. You can either directly slice it into hot oil or slice it onto a plate and then add it to the oil. Make sure you do not overcrowd the slices; so fry them in batches. Let it cook for 5 to 10 minutes, depending on your pan and the number of slices.
Step 6: Occasionally stir it with a long steel skewer. Initially, the chips will sizzle and a thin layer of foam will be formed, which will reduce gradually.
Step 7: When the chips are evenly cooked – you can hear a crisp sound and the oil will stop foaming – reduce the flame and pour one teaspoon of saltwater. Make sure you keep a safe distance from the pan while doing this. After the initial bubbling noise, it will subside. Give it a final mix and then allow the water to evaporate from the oil.
Step 8: Using a slotted spoon, transfer the chips onto a tray or bowl lined with paper towels to soak up the excess oil.
Step 9: Tasty and crispy banana chips are now ready. Cool and store in an airtight container. Enjoy!
Cooking Notes
• You may use any cooking oil for frying the chips, however, banana chips made in coconut oil taste much better. • Remember to use less quantity of saltwater while frying them in batches.
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