Homemade Raw Banana Chips

These are the savory cousin of sweet banana chips, made from raw, unripe green bananas rather than ripe ones. Because the fruit is starchy rather than sweet, the slices fry up like a true chip: crisp, light, and ready for salt and spice.

A quick soak in lemon water before frying keeps the slices from browning and helps them crisp evenly.

Frying in coconut oil, the traditional choice in South India and Sri Lanka, lends a subtle aroma you won’t get from neutral oil.

The moment they come out of the oil, you toss them with salt, black pepper, and chili powder so the seasoning sticks to the hot, crisp surface.

Slice thin and even, and these shatter with each bite, far fresher and crunchier than anything from a bag.

Kitchen Tips

• Use a mandoline for thin, even one-eighth-inch slices that crisp uniformly.
• Drain the lemon-water soak completely and pat dry, or the hot oil will spit.
• Season the moment they leave the oil, while they’re hot enough for the spice to cling.
• Cool fully and store airtight to keep them crisp.

Variations

• Use plantains in place of green bananas for a sturdier chip.
• Add turmeric or curry powder to the seasoning for a golden, spiced chip.
• Skip the chili for a plain salted version, or add a pinch of black salt for tang.