Easy vazhakkai chips recipe – raw banana chips, homemade green plantain chips recipe – easy, crisp and light! Tossed in red chilli powder and salt.

Vazhakkai chips or vazhakkai varuval as we call it is very easy to make Homemade chips. Unlike potato chips this is so easy to make and needs no treatments. Just peel the skin, slice and deep fry in oil. Super easy right? Mom and MIL makes it very often for keeping it in the banana leaf sapadu when guests come home. I have kept this in my full meals post. This chips comes out very tasty and so so flavourful by itself. It can be a snack as well, you really can’t stop eating just one. My family finished this in no time… 😎Lot better than the store bought chips!

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Vazhakkai chips recipe

Easy vazhakkai chips recipe - raw banana chips, homemade green plantain chips recipe - easy, crisp and light! Vazhakkai chips or vazhakai varuval as we call it is very easy to make Homemade chips.

Course Snack

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1 cups

Cup measurements

Ingredients

• Vazhakkai / plantain - 1
• Oil - For deep frying
• Salt - As needed
• Red chilli powder - As needed
• Asafoetida powder - A pinch optional

Instructions

• First peel the skin of the plantain, cut into two and keep immersed in water until needed.
• Heat enough oil in a kadai, pat dry the plantain.
• The slices should be thin, so as to get crispy light chips, so adjust it accordingly.
• My MIL gave me this slicer, bought in Chennai. Hold the slicer over hot oil.
• Oil should be really hot. You can make the flame simmer while slicing to avoid heat to hands, but oil should be heated hot.
• Slice the plantain and then cook it in medium flame.
• Stir now and then for even cooking. Continue cooking in medium flame until the bubbles ceases and ‘shh..’ sound ceases.
• Drain in paper towel and repeat the process for the rest.
• For each batch, sprinkle two pinches of salt (asafoetida if desired) and red chilli powder and toss well.

Notes

• Make sure the slicer gives you thin slices of the chips for super crisp result.
• I once tried slicing fully first and then dropping in oil but it turned red, so I recommend slicing directly over oil.
• Just keep the flame low while slicing, you can prevent the heat.
• Always ensure oil is hot when slicing and always cook in medium flame, not high flame.
• You can also add black pepper powder in place of red chilli powder. My mom does that and I love it!

Vazhakkai chips recipe

Recipe Cuisine: Indian |  Recipe Category: Drinks
Prep Time: 5 mins   |  Cook time: 15 mins |  Makes: 1 & 1/2 cup | Author: Raks anand

Click here for cup measurements

Ingredients

Vazhakkai / plantain – 1
Oil – For deep frying
Salt – As needed
Red chilli powder – As needed
Asafoetida powder(optional) – A pinch

how to make vazhakkai chips method:

1. 1. First peel the skin of the plantain, cut into two and keep immersed in water until needed.
   2. Heat enough oil in a kadai, pat dry the plantain. The slices should be thin, so as to get crispy light chips, so adjust it accordingly. My MIL gave me this slicer, bought in Chennai. Hold the slicer over hot oil. Oil should be really hot. You can make the flame simmer while slicing to avoid heat to hands, but oil should be heated hot. Slice the plantain and then cook it in medium flame.
   3. Stir now and then for even cooking. Continue cooking in medium flame until the bubbles ceases and ‘shh..’ sound ceases. Drain in paper towel and repeat the process for the rest. For each batch, sprinkle two pinches of salt (asafoetida if desired) and red chilli powder and toss well.

Notes

• Make sure the slicer gives you thin slices of the chips for super crisp result.
• I once tried slicing fully first and then dropping in oil but it turned red, so I recommend slicing directly over oil. Just keep the flame low while slicing, you can prevent the heat.
• Always ensure oil is hot when slicing and always cook in medium flame, not high flame.
• You can also add black pepper powder in place of red chilli powder. My mom does that and I love it!

Keep it as side dish for lunch, you can make in bulk and store in airtight containers. Stays good for a week.