Banana Chips are thin, crisp slices of raw banana, most often the starchy nendran variety, deep-fried in coconut oil and lightly salted, making them one of Kerala's most iconic and widely recognised snacks. The use of coconut oil rather than other cooking oils gives the chips a distinctive aroma and flavour that is closely tied to Kerala's culinary identity. Beyond the classic salted version, sweetened and spiced variations are also popular, including jaggery-coated chips and spicy masala versions. Sold in nearly every shop across the state, from small roadside stalls to large sweet shops, banana chips are a common travel snack and a popular item for visitors to carry home.
How Banana Chips Are Made
Raw, unripe nendran bananas are peeled and sliced very thin, either directly into a pot of hot coconut oil or after a brief soak in turmeric-salt water, which helps season the chips and prevent discolouration.
The slices are deep-fried in coconut oil until golden and crisp, then drained and salted while still hot so the seasoning sticks evenly. Sweetened versions involve tossing the fried chips in melted jaggery syrup before it hardens into a coating, while spicier versions are dusted with chilli powder after frying.
- Coconut oil is essential to the traditional flavour of Kerala banana chips
- Nendran bananas are preferred for their starchy texture, ideal for frying
Regional Variations and Popularity
While the classic salted version remains the most common, Kerala's banana chip makers, particularly in Central Kerala towns known for large-scale production, also offer jaggery-coated sweet chips, spicy chilli-dusted versions, and chips made from jackfruit or tapioca using similar techniques.
Banana chips have become closely associated with Kerala's identity as a snack, commonly gifted to visitors and sent to relatives outside the state. Quality and freshness vary significantly between mass-produced packaged chips and freshly fried versions sold at local shops.
- Sweet, jaggery-coated and spicy versions are widely available alongside the classic salted chip
- Freshly fried chips from local shops generally taste noticeably better than packaged versions
Where to Try Banana Chips in Kerala
Banana chips are sold everywhere in Kerala, from small tea shops to large sweet and snack stores, but towns in Central Kerala known for snack production, along with markets in Thrissur and Kochi, are particularly well regarded for fresh, high-quality chips.
For the best experience, buying freshly fried chips directly from a local shop rather than a pre-packaged bag from a supermarket generally gives a fresher, more aromatic result, closer to the traditional homemade version.
- Look for shops frying chips fresh on-site rather than pre-packaged stock
- Widely available across Kerala, making them an easy snack to try anywhere
Traveller Tips
- Freshly fried chips taste notably better than packaged, shelf-stored ones
- Available in salted, sweet jaggery-coated, and spicy chilli versions
- Naturally vegan and a popular travel snack
- A common and easy-to-carry gift item from Kerala
Frequently Asked Questions
What kind of banana is used for Kerala banana chips?
The starchy nendran variety of raw banana is most commonly used.
Why are Kerala banana chips fried in coconut oil?
Coconut oil gives the chips their distinctive aroma and flavour, closely tied to Kerala's traditional cooking style.
Are there different flavours of banana chips?
Yes, besides the classic salted version, sweet jaggery-coated and spicy chilli-dusted versions are also popular.
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