Banana Chips

Peel the raw green bananas. To prevent browning, keep them submerged in cold water while you work.

Using a mandoline slicer or a sharp knife, slice the bananas into very thin rounds, about 1–2 mm thick. Uniform thickness ensures even frying.

Dissolve salt and turmeric powder in 100 ml of water to make a seasoning solution.

Heat coconut oil in a deep kadai or wok over medium heat until it reaches about 170°C (340°F). Test by dropping in a small slice — it should sizzle immediately.

Pat the banana slices dry with a clean kitchen towel to remove excess moisture before frying.

Carefully slide a batch of banana slices into the hot oil. Do not overcrowd the pan.

Fry the chips, stirring occasionally, for 4–5 minutes until they turn pale golden and crisp.

While the chips are still in the oil, carefully drizzle 1–2 teaspoons of the salt-turmeric water into the oil (it will splutter — stand back). This seasons the chips evenly.

Continue frying for another 1–2 minutes until the chips are golden and crisp. Remove with a slotted spoon and drain on paper towels.

Sprinkle with black pepper powder while still warm. Repeat with remaining batches.

Allow to cool completely before storing in an airtight container.