Why coconut oil for banana chips?

Coconut oil is what gives Kerala banana chips their signature aroma and taste - it's the defining ingredient, not a substitution option. Chips fried in neutral oils taste flat by comparison and aren't considered true Kerala upperi.

What is the salted-water trick?

Instead of salting the chips after frying, Kerala fryers sprinkle a spoonful of salted water directly into the hot oil just before removing the batch. It sputters hard and seasons every chip evenly with no soggy patches. Add only a little at a time and stand back.

Which banana should I use?

Raw (green) Nendran plantain - the tall Kerala variety. It fries crisp without absorbing much oil and has a faint natural sweetness. Ordinary bananas or ripe plantains will not crisp properly.

Why are my chips oily or soft?

Usually the oil was too cool, the slices were uneven or wet, or the pan was overcrowded. Slice evenly and thin, dry the slices, keep the oil at a steady sizzle, and fry in small batches.

Recipe

Kerala Banana Chips Recipe - Crisp, in Coconut Oil

By Abdulla K P 18 July 2026 PT45M total

Golden Kerala banana chips draining after frying in coconut oil.

Two rules, one trick

The rules: Nendran plantain (raw and green) and coconut oil. Substituting either gives you generic banana chips, not Kerala upperi.

The trick: season in the pan, not after. A teaspoon of salted water flicked into the oil at the end of each batch sputters through the chips and salts them evenly - the method every Kerala chip fryer uses. Respect the sputter: small amounts, arm’s length.

Prefer them made for you? Ours are fried in small batches in Calicut

and the sweet sibling, sharkara varatti, ships alongside. More on upperi and Nendran in the glossary.

Recipe

Kerala Banana Chips Recipe - Crisp, in Coconut Oil

Prep: PT20M
Cook: PT25M
Total: PT45M
Yield: About 4 cups of chips
Cuisine: Kerala
Category: Snack

Ingredients

4 raw (green) Nendran plantains
Coconut oil, for deep frying (about 2 cups)
1 tsp salt dissolved in 3 tbsp water (salted water for seasoning)
0.25 tsp ground turmeric (optional, for colour - dissolved with the salt water)

Method

Peel the plantains Trim the ends, score the skin lengthwise and peel the raw plantains. Rub a little coconut oil on your hands to stop the sap sticking. Keep the peeled plantains in water until slicing.
Slice thin Slice into thin, even rounds - 1–2 mm - with a mandoline or chips slicer for consistency. Even thickness is what makes every chip crisp at the same moment. Pat the slices dry.
Heat the coconut oil Heat coconut oil in a deep, heavy pan to about 180°C - a test slice should rise and sizzle steadily without browning instantly.
Fry in batches Slide in a handful of slices, separating them as they hit the oil. Fry, turning occasionally, until the bubbling quiets and the chips are pale gold and crisp - 3–4 minutes per batch. Don't overcrowd.
Season in the pan (the Kerala trick) Just before removing each batch, sprinkle a teaspoon of the salted (and optionally turmeric-tinted) water into the oil - it will sputter fiercely and season the chips evenly. Stand back as you do it, and use only a small amount at a time.
Drain and cool Lift the chips out with a slotted spoon, drain on paper, and cool completely - they crisp further as they cool. Repeat with remaining batches.
Store airtight Once fully cool, store airtight. They stay crisp for weeks at room temperature.

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Frequently asked

Why coconut oil for banana chips?
Coconut oil is what gives Kerala banana chips their signature aroma and taste - it's the defining ingredient, not a substitution option. Chips fried in neutral oils taste flat by comparison and aren't considered true Kerala upperi.
What is the salted-water trick?
Instead of salting the chips after frying, Kerala fryers sprinkle a spoonful of salted water directly into the hot oil just before removing the batch. It sputters hard and seasons every chip evenly with no soggy patches. Add only a little at a time and stand back.
Which banana should I use?
Raw (green) Nendran plantain - the tall Kerala variety. It fries crisp without absorbing much oil and has a faint natural sweetness. Ordinary bananas or ripe plantains will not crisp properly.
Why are my chips oily or soft?
Usually the oil was too cool, the slices were uneven or wet, or the pan was overcrowded. Slice evenly and thin, dry the slices, keep the oil at a steady sizzle, and fry in small batches.