കപ്പ മു Chips ഉണ്ടാക്കുന്നത് എങ്ങനെ (Kappa Chips ഉണ്ടാക്കാനുള്ള പാചകക്കുറിപ്പ്)

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Banana chips, a beloved snack from Kerala, India, are more than just a tasty treat. They’re a delightful explosion of textures and flavors, offering a satisfying crunch and a subtle sweetness. Making these chips at home is surprisingly easy, allowing you to control the ingredients and create a healthier alternative to store-bought versions.

This recipe guides you through the process of making delicious banana chips, capturing the essence of Kerala in your kitchen.

banana chips recipe  homemade dried banana wafers  kele ke chips
banana chips recipe homemade dried banana wafers kele ke chips

Ingredients:

Raw bananas (plantains): 3-4, unripe and firm (Nendran bananas are ideal if available, but any raw banana variety will work)

  • Coconut oil: Enough for deep frying (around 500 ml)
  • Water: 4 cups
  • Salt: 1 tablespoon
  • Turmeric powder (optional): ½ teaspoon (for a brighter color)

  • Directions:

    1. Prep the Bananas: Peel the bananas carefully. The raw flesh can be sticky, so you can rub a little coconut oil on your hands to make handling easier.
    2. Slice It Up: Using a sharp knife or mandoline slicer, thinly slice the bananas. Aim for slices that are around 1/8 inch thick. Consistency in thickness ensures even cooking.
    3. Soak and Season: In a large bowl, combine the water, salt, and turmeric powder (if using). Stir well to dissolve the salt. Add the sliced bananas and soak them for at least 15 minutes. This step removes excess starch and prevents the chips from browning too quickly during frying.
    4. Heat Up the Oil: In a deep pan or wok, heat the coconut oil over medium heat. You can test the oil temperature by dropping a tiny piece of banana; if it sizzles and floats immediately, the oil is hot enough.
    5. Fry Wisely: Don’t overcrowd the pan. Fry the banana slices in batches to ensure even cooking. Gently slide the slices into the hot oil and let them fry for 2-3 minutes, or until golden brown and crispy. Be careful not to overcook them, as they can burn easily.
    6. Drain and Cool: Remove the chips from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Let them cool completely before storing.

    Nutrition Facts (per serving, approximately 20 chips):

    Calories: 130

  • Fat: 8g
  • Saturated Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 230mg (depending on salt used)
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 1g

  • Note: These are approximate values and can vary depending on the type of banana used and the amount of oil absorbed during frying.

    Conclusion:

    Homemade banana chips are a healthier and more flavorful alternative to store-bought varieties. They’re perfect for snacking, adding a delightful crunch to salads, or even crushing them for a topping on ice cream or yogurt. With this recipe, you can bring the taste of Kerala to your home and enjoy these crispy, addictive treats whenever you crave them.

    FAQs:

    1. Can I use ripe bananas for this recipe?

    No, it’s best to use unripe bananas (plantains) for this recipe. Ripe bananas will result in soft and mushy chips instead of the desired crisp texture.

    2. What oil can I use instead of coconut oil?

    You can substitute coconut oil with another high-heat oil like peanut oil, canola oil, or vegetable oil. However, coconut oil adds a subtle sweetness and aroma that complements the banana flavor well.

    3. How long do homemade banana chips last?

    Store your homemade banana chips in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.

    4. Can I add any additional flavors to the recipe?

    Absolutely! Once you’ve mastered the basic recipe, you can experiment with different flavors. Before frying, sprinkle the banana slices with a pinch of cayenne pepper for a spicy kick, or add a dash of cinnamon for a warm, comforting flavor.

    5. Is there a way to bake banana chips instead of frying them?

    Yes, you can bake banana chips for a healthier alternative. Preheat your oven to 200°F (93°C). Toss the banana slices with a little coconut oil and spread them on a baking sheet in a single layer. Bake for 45-60 minutes, flipping them halfway through, until crispy and golden brown.