Nendran Chips | Video and Step by Step Method

The traditional Kerala Nendran Chips is famous for its bright yellow colour, crisp to bite and perfectly salted flavour! Traditionally made with Coconut Oil! Unfortunately, I do not like the coconut oil taste in these chips and also, we cannot store these chips for long if made with coconut oil as they tend to get "karachur" - rancid, after few days! The shelf life is enhanced when made with any refined oil, so Amma, when she makes these crispy munchies makes them in it.

Nendran chips are a must during Onam Sadhya! These are served during SouthIndian Weddings during lunch.

WATCH THE MAKING OF NENDRAN CHIPS

INGREDIENTS

3 Nendran Banana, unripe

Oil, for deep frying
Salt-Water Mix

1/2 tsp Salt
2 tsp Water

METHOD

• In a bowl that can accommodate the bananas, add water and keep ready.
• Wash and dry Nendran Kela.
• Cut the stem and tip portion. Make slits along the natural ribs of the banana.
• With the tip of the knife gently remove a portion of the peel. Once one section is removed, it becomes easier to peel the remaining sections. To avoid staining, apply little coconut oil in your palms before peeling.
• Retain the peels as we can make Karamani Nendran Peel Thoran the same day.
• Immerse the peeled bananas in water and keep aside.

• Heat oil in a deep bottomed kadhai on high flame. 
• While the oil is getting hot, adjust the slicer to get the right thickness of the Nendran chips.
• In a small bowl add water and salt. Mix well and keep ready with a spoon.

• Put a small piece of the banana in the oil and if it surfaces to the top with bubbles then the oil temperature is perfect.
• Slice the Nendran directly into the hot oil. Take care while doing so.
• After about 30 seconds, gently stir the chips. Occasionally stir the chips so that they color evenly without getting burnt.
• Once the chips are almost crisp, reduce the flame to low and add a spoonful of salt-water into the oil. This will create a bubbling effect and the oil will splutter a bit, so be careful to do it immediately and move away.
• Gently stir the chips. As you do so you will realise they have become nice and crisp. Remove them on to a slotted vessel for excess oil, if any, to drain out.

• Once they are of room temperature, store in air tight container.

We have used:

1. Sundrop Heart Oil

2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.