Vazhaikka Chips | Raw Banana Chips| How to make Raw Banana Chips at Home | Tips and Tricks | Guest post | Glutenfree and Vegan Recipe

Hi Supermoms,

I am so glad to share this post with all of you!  This is the first guest post in my blog. I am blessed with a family and a circle of friends who are fantastic cooks . 

Talking about my MOM, Mrs.Prabha,  she is a 'Smart Cook'! Within few minutes she can prepare a meal , fit for the kings! I have seen my father appreciate her for preparing a complete meal from scratch with amazing speed and perfection !

Now, over to her for this recipe of supercrunchy ,wafer thin chips! 

Vazhaikka Chips | Raw Banana Chips :

Preparation time : 15 minutes

Cooking time: 15 minutes

Serves : 4

Ingredients :

2 raw bananas (when selecting bananas for chips,select aged raw bananas)

For seasoning:

1/2 teaspoon turmeric powder

1/4 teaspoon chilli powder

pinch of asafoetida powder

salt ( to taste)

Oil for deep frying.

Method ;

Chef Tip :

Before starting to peel the skin, keep a large bowl with water ready. Soak the bananas in water( with skin) while you are working with one. After peeling,dip it inside the water again. This is to prevent the blackening of bananas.

Heat oil in a large wok. Keep your chips grater ready. Also in a small cup, mix turmeric powder and salt along with water. The consistency has to be thin.

 Drop a small piece of raw banana to check for  the right temperature. If it sizzles, then we are ready to go. Wipe the banana well with a cloth. Grate the banana just above the wok so that they do not stick to each other. Be very careful when you do this. The heat might be more due to the hot oil.

 While the chips are half done, maintain some distance and sprinkle the turmeric,salt,water mix. The oil will sizzle. SO BE VERY CAREFUL. 

This step is for the uniform mixing of salt. But if you are not comfortable, kindly mix separately after frying.

 You can HEAR the crunchy SOUND of chips when you are stirring them, this means that they are now done. Remove from oil and let them rest in a tissue paper. You will see that the chips absorbs very less oil. 

Tip:

Frying the chips at the right temperature is very important step.

Now is the time for you to season the chips with your favourite seasoning. I used chilli powder and asafoetida. If you have'nt added salt,add that too and mix well. 

You can store these chips  in airtight jars and use them upto a week. 

Hope you enjoyed this recipe as much as I did!!!

Just be careful with oil!

HAPPY COOKING!

With love,

MASTERCHEFMOM.