Raw Banana chips, popularly called Nenthrangai Varuval in Tamil Nadu, India, are one of my ever favorite kinds of chips and I can eat them all day. It is so much fun making it at home, and I am happy that I learned the technique from my mother.

No South Indian Wedding meal is complete without these tiny yellow chips in a corner. I always used to wonder why they only serve a tiny bit of Nenthrangai Varuval and not a whole lot, because I could literally munch on these for the whole day.

Raw banana Chips in a jar - 1

I love chips, and banana chips are one of my favorite kinds of chips. The store-bought raw banana chips have a different flavor and texture compared to the ones we make at home.

Making these Nenthrangai Varuval is very simple, provided we have the right tools. Having a mandolin is essential for making these chips.

When making the chips, my mother taught me to pour turmeric powder and salt mixed in water directly into the oil. I am always amazed at how the oil does not splatter all over when we add this yellow salted water to the hot oil.

Nenthrankkai Varuval with raw banana - 2

Doing this when the chips are cooking gives the chips the required salt and the yellow color. Also, slicing the chips directly over the hot oil prevents them from clumping with one another.

If we slice it ahead of time, the banana slices could change color and also stick to one another.

Ingredients to make Raw banana Chips -

  • Raw banana/Nenthrangai (long ones) - 4
  • Oil - for deep frying the chips
  • Turmeric powder - 1 tsp
  • Salt - 1 tsp
  • Water - ¼ cup
Nenthrankkai Varuval in a jar - 3

Procedure -

  • Peel the banana and wash it. Pat it dry on a kitchen towel and keep it ready.
Raw banana peeled - 4
  • Add the turmeric powder and salt to the water and mix it well. Keep it aside.
Turmeric and salt water - 5
  • Heat oil in a deep pan, and once the oil heats up, start slicing the bananas directly over the oil. Hold the mandolin with one hand and slice with the other hand. Keep a safe distance from the oil. Make sure you adjust the mandolin slicing width to thin, to get even, thin chips.
Sliceing and frying banana - 6
  • After slicing about ½ a banana, pour a teaspoon of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
Frying by adding turmeric water - 7

  • Mix it well and let the chips cook on medium-high heat.

  • Once the sizzle of the oil stops and the sides of the chips appear golden brown, remove them on a paper towel.

Removing chips from oil - 8

  • Repeat this with the rest of the chips, and once completely cool, store them in an airtight container.

  • The chips will stay fresh for up to a couple of weeks (if it lasts that long).

  • Happy Munching!!!

Nenthrankkai Varuval ready and served - 9

More Banana Recipes

  • Koat Pitha from Tripura - Deep fried Rice flour fritters with Banana
  • Banana Freezer Pops Recipe
  • Vaazhakkai Kola Urundai - Raw Banana Fried Balls
  • Oatmeal Banana Pancakes - Eggless Pancake

Recipe

Raw banana Chips - Feature Image - 10

Equipment

  • ▢ Mandolin slicer

Ingredients

  • ▢ 4 Raw banana/Nenthrangai Long ones
  • ▢ For frying Oil
  • ▢ 1 teaspoon Turmeric powder
  • ▢ 1 teaspoon Salt
  • ▢ ¼ cup Water

Instructions

  • Peel the banana and wash it. Pat, it dries on a kitchen towel and keeps it ready.
  • Add the turmeric powder and salt to the water and mix it well. Keep it aside.
  • Heat oil in a deep pan and once the oil heats up start slicing the bananas directly over the oil. Hold the mandolin with one hand and slice with the other hand. Keep a safe distance from the oil. Make sure you adjust the mandolin slicing width thin, to get even thin chips.
  • After slicing about ½ a banana, pour a teaspoon of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
  • Mix it well and let the chips cook on medium-high heat.
  • Once the sizzle of the oil stops and the sides of the chips appear golden brown, remove them on a paper towel.
  • Repeat this with the rest of the chips and once completely cool, store them in an airtight container.
  • The chips will stay fresh for up to a couple of weeks (if it lasts that long).
  • Happy Munching!!!

Nutrition

More Chips

  • Bitter Gourd Chips in Air Fryer | Pavakkai Chips | Karela Chips
  • Cassava Chips | Yuca Chips |Maravalli Kizhangu Chips
  • Crunchy Cinnamon Sugar Pita Chips
  • Pavakkai Chips – Karela Chips - Bitter Gourd Chips - Bitter Melon Varuval
Raw banana Chips - Feature Image - 11

Raw banana Chips | Nenthrangai Varuval

Equipment

  • Mandolin slicer

Ingredients

  • 4 Raw banana/Nenthrangai Long ones
  • For frying Oil
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Salt
  • ¼ cup Water

Instructions

  • Peel the banana and wash it. Pat, it dries on a kitchen towel and keeps it ready.
  • Add the turmeric powder and salt to the water and mix it well. Keep it aside.
  • Heat oil in a deep pan and once the oil heats up start slicing the bananas directly over the oil. Hold the mandolin with one hand and slice with the other hand. Keep a safe distance from the oil. Make sure you adjust the mandolin slicing width thin, to get even thin chips.
  • After slicing about ½ a banana, pour a teaspoon of the turmeric salt mixture into the hot oil. Make sure you spread it around and pour.
  • Mix it well and let the chips cook on medium-high heat.
  • Once the sizzle of the oil stops and the sides of the chips appear golden brown, remove them on a paper towel.
  • Repeat this with the rest of the chips and once completely cool, store them in an airtight container.
  • The chips will stay fresh for up to a couple of weeks (if it lasts that long).
  • Happy Munching!!!

Nutrition