While I was growing up there were always two types of Banana chips, one that my mum made at home that was spicy, salty and crunchy and the kind we would get in shops, that was salty, yellow and crunchy.
Whenever my mum brings home raw bananas there is excitement in the air! She's is definitely going to make these banana chips or avial, Which we absolutely adore.
These are thin crispy banana chips that almost melt in your mouth. They require like four ingredients and are quite simple to make.
I think you can store these chips for about a week from when they are made but at my place it does not last for more than two days. The jar is usually empty by the second day, they are really that good!
- It's best to use fresh raw bananas for this. Cut off the edges and peel the bananas
- Use a vegetable cutter and cut it into thin slices.
- Take a wok with oil and set it on high for deep frying, test it by adding one slice of banana, if it settles at the bottom then the oil is still too cold, if it comes up gradually then it's just right.
- When the oil in hot enough, separate the slices and add it to the oil one by one ( See notes)
- Deep fry it for about 2-3 minutes or they gradually come to the surface.
- Let this chips cool on kitchen tissue.
- While it cools mix some chilli powder and salt in a small bowl and sprinkle it on the chips and shuffle them.
- When the chips are completely cool store it in an airtight container.
- The slices of the Banana need to be really thin, the thinner they are the crispier they will be.
- If they are soft when you remove them from oil then it's not yet done, it's better you fry it for another minute or two.
- It's advised to separate them and fry them as they have a tendency to stick to each other while it's being fried and they will be soft when this happens.
- The chilli powder and salt mixture: This is to add taste to the chips, and is left to individual taste.