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    Home » Recipes » Side Dishes for Rice

    Vazhakkai Chips | Homemade Raw Banana Chips

    Published: Nov 7, 2017 · Modified: Sep 7, 2021 by Ramya · 8 Comments

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    Step-wise picture recipe for easiest and tasty homemade Vazhakkai Chips or Raw Banana Chips. These chips are so good and super simple to make at home. Go for this recipe to make cost-effective and easy snacks at home.

    Vazhakkai Chips

    So the universe has been conspiring me into making more deep fried goodies at home! I am talking about these sinfully delicious homemade Vazhakkai Chips or the Raw Banana Chips. After binge eating in the name of multiple festivals, I wanted to keep it clean atleast until the holiday season but as you can see, I have surely failed. And for once, I am not feeling bad about this because tasty stuff happened.

    Vazhakkai Chips

    During one of our morning walks, I spotted fresh plantains or raw bananas along with tapioca in a push cart. And I just couldn’t resist myself especially when it was a steal. Soon after coming back home, my mind was set on making homemade fries or chips as we call it. The husband was a sport and we started preparing the chips right away. I have in the past made Nendran chips, made with a special variant of banana and the process is slightly difficult. But these chips are super simple to make!

    Vazhakkai Chips

    To get perfect homemade chips at home, be it Vazhakkai Chips or Potato Chips or even Nendran Chips, it is a must to have a good slicer. For even cooking and coloring, the slices should be uniform and as thin as possible. That would ensure that they don’t go soggy soon after cooling down. After hunting around for a nice slicer, I found one in Amazon that just works perfectly. And that has made my homemade Chips dream a reality. I swear am never buying a pack off the rack now. I know it is not the healthiest of snacks but then, when you crave for it occasionally it is always better to make it at home – that’s my mantra.

    Vazhakkai Chips

    How to make Vazhakkai Chips | Homemade Raw Banana Chips

    📖 Recipe

    Vazhakkai Chips

    Vazhakkai Chips | Homemade Raw Banana Chips

    Ramya
    Crispy crunchy homemade raw banana chips!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Snack, Appetizer
    Cuisine South Indian
    Servings 1 200gm jar

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2 Raw Bananas/Plantains medium sized
    • ½ teaspoon Red Chilli Powder or as needed
    • Salt as needed
    • Pinch of Asafoetida/Hing (optional)
    • Oil to deep fry
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    Instructions
     

    • First peel off the raw banana skin, making sure there are no green patches left. Keep them immersed in water until ready to use. This will avoid the darkening due to oxidation.
    • Meanwhile heat oil for deep frying. Once the oil is hot, set it on medium flame. Slice the banana into thin chips.
    • Drop each banana slice into oil and fry for a minute on each side until they are crisp and golden.
    • Drain off the excess oil and remove them on to a kitchen tissue. Repeat this with rest of the bananas.
    • Add salt and red chilli powder along with asafoetida (if using), mix well so that the chips are coated well.
    • Once cooled down, store in an airtight container. Stays good for 3-5 days outside.
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    Vazhakkai Chips

    Detailed step by step picture recipe of making Vazhakkai Chips | Homemade Raw Banana Chips

    1. First peel off the raw banana skin, making sure there are no green patches left. Keep them immersed in water until ready to use. This will avoid the darkening due to oxidation.

    2. Meanwhile heat oil for deep frying. Once the oil is hot, set it on medium flame. Slice the banana into thin chips.

    3. Drop each banana slice into oil and fry for a minute on each side until they are crisp and golden.

    4. Drain off the excess oil and remove them on to a kitchen tissue. Repeat this with rest of the bananas.

    5. Add salt and red chilli powder along with asafoetida (if using), mix well so that the chips are coated well.

    6. Once cooled down, store in an airtight container. Stays good for 3-5 days outside.

    Vazhakkai Chips

    Recipe Notes

    • Any trace of green skin can lead to dark colored edges in the cooked chips.
    • Keep the bananas immersed in water and slice only as needed for each batch just before frying.
    • While dropping the slices in oil, don’t drop them together as they can go lumpy.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

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    1. lynne hoareau

      November 07, 2017 at 4:44 pm

      This is such a wonderful idea CH 🙂 I couldn't agree more, making at home is far better 🙂

      Reply
      • chcooks

        November 10, 2017 at 7:00 pm

        Thanks much Lynne 🙂

        Reply
    2. Lathiya

      November 10, 2017 at 10:17 pm

      This looks totally addictive..you need not feel guilty to munch on this homemade

      Reply
      • chcooks

        November 13, 2017 at 6:06 pm

        Thanks so much Lathiya 🙂

        Reply
    3. Life Diet Health

      November 12, 2017 at 12:17 am

      What a fantastic looking snack! Homemade is most definitely better! I need to find some plantain now just to make these! Thanks for linking up to Fiesta Friday 🙂

      Reply
      • chcooks

        November 13, 2017 at 6:05 pm

        Thanks so much Laurena 🙂

        Reply
    4. C.Britto Louis

      November 14, 2023 at 8:24 pm

      What is the plaintain or banana used for making vazhakkai chips?

      Reply
      • Ramya

        November 14, 2023 at 8:50 pm

        We use longer variety of raw banana/plaintain for chips, it doesn't have a name as such.

        Reply

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