The best Banana Chips EVER! Make your favorite fries at home with raw banana and parsnips. These are easy to make ahead of time and store for your evening chai or coffee, have it as a side for rice or top on fish, put it on everything basically.
Summer vacations back home was simple, sweet, lots of food(home made), naps and family time. As a working mom, my mother would always take off three months when I started my summer break, until I got married. She was dedicated and never once made me feel lonely(especially since I was the only child) or bored.
While we could buy the snacks from shops, mom always made sure to make fresh murrukku, sweets and chips to snack on. I thoroughly enjoyed my summer breaks. So many good memories, thanks to MOM.
Now, I try to make summer breaks as much as fun for my boys as it was for me. I take a break from work, social media and spend as much time together as possible. One thing I do find myself doing a lot is, grilling and cooking. The boys are always hungry(more hungrier) when they have nothing much to do.
So, I try to make snacks as much as I can at home, and this is one of my favorite treats, Banana Chips, a take on tapioca chips. I make large jars of this and we basically as a family finish it in a week or so. We top it on everything. It’s spicy and crunchy, and OH SO GOOD.
Happy Summer Break, Happy Snacking!!
Homemade Banana Chips/Banana and Parsnip Fries
Want to know the secret on how to making crispy banana chips? Moisture Removal.
- Dry the banana on a towel for 10-15 minutes to remove the extra moisture.
- Cut them very thin
- Deep fry them on medium heat to make it crunchy.
How to Make Homemade Banana Chips or Banana Fries
1. Slice the banana and parsnips in a food processor with thin fries attachment. Or use a hand Slicer, works perfectly.
2. Let them dry out in a towel for an hour.
3. Heat oil to 300 degrees. Fry them in about 6 batches for 5-6 minutes. Don’t overcrowd them by placing too many in at a time, they won’t be as crispy. Use a slotted spoon and place on a towel.
4. Place the banana chips on paper towels and sprinkle immediately with salt and some chili powder.
5. The tadka – The tadka of nuts is important. Fry everything, let cool and then add it to your chips
How Many Bananas and Parsnips Do You Need ?
To make banana fries, you will need more than you think. I used about 4 bananas and 3 parsnips for a huge batch.
How To Store Banana and Parsnip Chips
- Keep the banana chips in an air tight container for about 2 weeks. They stay very well
If you make this banana and parsnip fries/ banana and parsnip chips, make sure to tag me on social media at #foodfashionparty and make sure to rate the recipe.
Thanks for stopping by!
Ash
- 4 raw bananas
- 2 parsnips
- Flavorless oil for deep frying
- ⅓ tsp Salt for sprinkling
- ¼ tsp Red chili powder to sprinkle
- 1 tbsp vegetable oil or coconut oil
- ½ cup raw peanuts or cashews
- 30 curry leaves
- 10 red chilies
- Peel your raw bananas, cut them into halves. In a food processor with a fries attachment, process it. Do the same with parsnips. You can use a hand slicer too. Take it out and put it on a cloth towel or paper for 15 minutes to remove the excess moisture.
- Heat the oil in a kadahi. Get it hot on a medium heat. It shouldn't be too hot. Add a handful of the grated banana and parsnip in the oil. When you are adding it, try to separate it. Be careful when adding it to the oil. Slowly cook it on medium heat with a splotted spoon. Do not burn it.
- Take it out on a paper, immediately sprinkle with some salt and chilli powder.
- Fry everything.
- In another small sauté pan, add coconut oil. Add the curry leaves, red chilies and nuts Crisp everything. Turn off the heat and let it cool completely before you add it to the chips. Toss well.
- Store in an airtight container for upto 2 weeks.
