Plantain Chips are a beloved Kerala snack that brings authentic South Indian flavour straight to your kitchen! Made with firm, unripe green plantains, these traditional Kerala banana chips are sliced thinly and fried until crisp and golden. Known as kaya varuthathu or ethakka upperi, they are an essential part of the festive Onam Sadya, where their irresistible crunch complements the many flavours of a traditional Kerala feast.
Plantain Chips or Ethakka Upperi consist of finely sliced raw green plantains fried to a crispy golden-brown and seasoned with a dash of salt and turmeric. Aratikaya (Telugu for plantain) chips can be had as a delicious crispy snack or as a yummy side dish with steamed rice.
Whether you’re preparing an Onam Sadya, looking for an easy homemade banana chips recipe, or craving a crunchy tea-time snack, this Kerala-style preparation is a wonderful choice. With just a few basic ingredients and the right frying technique, you can make crispy plantain chips that rival your favourite Kerala snack-shop varieties.
Serve them during festivals, pack them for travel, or enjoy a handful with your evening chai. These homemade green banana chips are simple, delicious, and wonderfully versatile!
What Are Plantain Chips?
Plantain chips are thin slices of unripe plantains that are fried or baked until crisp. Unlike sweet ripe bananas, green plantains have a firm texture and a mild, starchy flavour that makes them ideal for savoury snacks.
In Kerala, these chips are traditionally known as kaya varuthathu or ethakka upperi. They are commonly prepared using raw Nendran bananas, a popular Kerala plantain variety, and are often fried in coconut oil for their distinctive aroma and flavour.
These golden chips are an important part of the traditional Onam Sadya, served alongside rice, curries, pickles, and other festive delicacies. Their delicate crunch and savoury taste also make them a popular everyday snack.
Health Benefits of Green Plantains
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Provides energy: Green plantains contain carbohydrates that supply energy for everyday activities.
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Contains dietary fibre: Fibre contributes to digestive health and helps support regular bowel movements.
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Offers resistant starch: Green plantains can contain resistant starch, which resists digestion in the small intestine. The amount varies with ripeness and cooking method.
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Provides potassium: Plantains contribute potassium, an essential mineral involved in normal muscle and nerve function.
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Contains vitamin B6: Plantains provide vitamin B6, which supports normal energy metabolism and nervous system function.
Plantain Chips Kerala Style:
Picture a thin, golden plantain chip that crunches delightfully with every bite, leaving a subtle touch of salt and the rich, earthy aroma of coconut oil lingering on your palate.
Plantain Chips bring the authentic taste of Kerala into every crispy, golden bite. Made with unripe green plantains and traditionally fried in coconut oil, these homemade Kerala banana chips are perfect for Onam Sadya, festive gatherings, and everyday tea-time snacking.
With evenly sliced plantains, properly heated oil, and careful storage, you can enjoy wonderfully crunchy chips at home. Try the traditional version or experiment with spicy, baked, and air-fried variations to suit your taste.
Celebrate Kerala’s culinary traditions with this timeless snack, and make your next festive spread extra special!
- To make yummy and crunchy Kerala Plantain Chips, firstly, wash and peel fresh raw plantains using a peeler/knife. Place them in a bowl of water to which a pinch of turmeric is added.
- Meanwhile, take about half a cup of water in a small bowl. Add salt and turmeric powder to it and mix it well. Keep aside.
- Heat oil in a pan. (Usually coconut oil is used to get the authentic taste but you are free to use any white oil). Ensure that the oil fills less than half of the pan. )
- Then remove a plantain from water and pat it dry with a clean towel. Using a slicer, slice the plantain directly into the pan.
- (If you find this tough, just cut the plantain into paper-thin slices. Separate the slices before frying so that they don’t clump up in the oil. Once the oil gets sufficiently hot, drop the plantain slices into the oil.)
- Gently stir the slices and allow them to fry for about 3-4 minutes. When the slices start to get crisp, pour about 2 tsp of the salt-turmeric solution into the oil (the amount of solution depends on the quantity of plantain slices in the frying pan). Turmeric lends a yellowish tinge to the slices while the salt evenly coats the plantain slices.
- (Alternately, you can skip this step. Just fry the plantain pieces in batches to a golden brown, remove onto paper towels. Season with salt and toss well.)
- On adding the turmeric-salt water, you will hear a bubbling noise and the oil might rise up a little (hence you should only half-fill the pan with oil). Just step back a little or place a lid on the pan.
- Once the water evaporates and the bubbling sound subsides, stir gently with a spoon. Remove crispy brown raw plantain chips onto paper towels to remove excess oil. Repeat the procedure with the other plantain.
- Once the homemade chips are cooled, store them in air-tight containers.
- Serve Kerala Plantain Chips as a side dish with rice and dal or as a tea-time snack.
Add a crunchy touch to your snack menu with our favourite Crispy Recipes, like this savoury Bitter Gourd Chips
Serving Suggestions for Plantain Chips
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🍃 Onam Sadya: Serve alongside rice, sambar, avial, thoran, and other traditional Kerala delicacies.
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☕ Evening tea: Pair crispy plantain chips with hot chai or South Indian filter coffee.
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🎉 Festive snack platter: Combine with jackfruit chips, roasted nuts, and other savoury snacks.
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🥣 With dips: Serve alongside coconut chutney or a mild yoghurt dip for a modern snack platter.
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🎁 Homemade edible gifts: Package completely cooled chips in airtight food-safe pouches for festive gifting.
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🧺 Travel snack: Carry a small portion in a sealed container to help preserve the crunch.
Variations for Plantain Chips – Kaya Varuthathu
- Traditional coconut-oil plantain chips: Fry thin slices in coconut oil for the characteristic aroma and flavour associated with Kerala-style banana chips.
- Turmeric banana chips: Add a small pinch of turmeric to the seasoning for a warm yellow colour and earthy flavour.
- Spicy chilli plantain chips: Toss the finished chips with a light dusting of chilli powder and salt for a spicy twist.
- Oven-baked plantain chips: Toss thin slices with a little oil and bake in a single layer, turning as needed, until dry and crisp. Watch closely because slice thickness affects cooking time.
- Air-fryer banana chips: Lightly coat the slices with oil and air-fry in batches, checking frequently for even browning. Expect a slightly different texture from deep-fried chips.
Tips for Perfectly Crispy Kerala Banana Chips
- ✅ Choose firm green plantains: Unripe Nendran bananas are ideal for authentic Kerala-style chips.
- ✅ Slice evenly: Thin, uniform slices help the chips crisp at the same rate.
- ✅ Dry the slices: Remove excess surface moisture before frying to reduce splattering.
- ✅ Maintain steady heat: Oil that is too cool can make chips greasy, while oil that is too hot can brown them before they crisp.
- ✅ Fry in small batches: Overcrowding lowers the oil temperature and encourages uneven cooking.
- ✅ Use a slotted spoon: Remove the chips as soon as they become crisp and lightly golden.
- ✅ Season to taste: Fine salt sticks more readily to the chips; add optional spices after frying.
- ✅ Cool completely: Trapped steam can soften the chips, so let them cool before packing.
- ✅ Store properly: Use a clean, dry, airtight container and keep it away from humidity.
- ✅ Prioritise safety: Keep water away from hot oil and use a deep, stable kadai with sufficient headroom to prevent overflow.
🍃 You Might Also Love
- 🍛 Kadala Curry: A hearty Kerala-style black chickpea curry simmered in aromatic spices and rich coconut gravy. Perfect with puttu, appam, or steamed rice.
- 🥥 Papaya Thoran: A simple, flavourful Kerala stir-fry made with tender papaya, freshly grated coconut, and fragrant curry leaves.
- 🍯 Sughiyan: A beloved Kerala sweet snack filled with green gram, jaggery, and coconut, wrapped in a soft batter and fried until golden.
Homemade Ethakka Upperi Recipe details below:
Plantain Chips Recipe
Ingredients
- Raw Green Plantains – 2
- Turmeric – ½ tsp, optional
- Salt – ¾ tsp
- Oil for frying
Instructions
- 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.
Notes
* Fry the plantain slices in batches or else they tend to stick to each other. * The chips can also be stored in an air-tight container.
🍌 Crunchy bites, happy hearts! 💛 Loved these golden Kerala Plantain Chips? Don’t forget to share, comment, and follow Seasonal Flavours for more crispy delights, traditional Onam favourites, and irresistible homemade recipes! 🌿✨
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