To make crispy homemade chips, wash and peel the plantains. Immerse the peeled plantains in a bowl of water to which a pinch of turmeric is added to prevent the plantains from turning black.

Take ½ cup water in a small bowl and dissolve ¾ tsp salt and ¼ tsp turmeric in it. Keep aside.

Heat oil for deep frying in a kadai. Once the oil heats up, reduce the flame to medium

Remove a plantain from water and pat dry. Hold a slicer over the kadai and quickly slice the plantain into the hot oil. (Alternately, you can cut the plantain into thin slices and then drop them into the oil).

Gently stir the plantain slices with a slotted spoon. Let them fry on medium heat for 3-4 minutes. Once you get a crackling sound, pour about 1-2 tsp of the prepared salt-turmeric solution into the pan. The oil will start to sizzle and bubble up. Be careful lest the oil splashes out of the pan. Continue cooking on medium heat until the bubbling ceases. (If you find this step difficult to execute, just skip it. After the plantain chips turn golden brown, remove and sprinkle with salt).

Remove with a slotted spoon onto a paper napkin. Repeat the same with the other plantain. Cool and store in an air-tight container.

Serve crunchy raw plantain chips as a side dish with steamed rice and dal.