Vazhakkai (Plantain) Chips are one of those snacks that transport you straight to comfort food heaven. There’s something magical about the combination of crispy plantain slices and warm Indian spices that just hits different. I still remember the first time I made these at home – the aroma of curry leaves and spices filling my kitchen was surely divine. These chips are surprisingly simple to make, yet they taste like they came from your favorite Indian restaurant. The best part? You control the spice level and can make them exactly how you like them.
About the Recipe
This recipe deserves a spot in your regular cooking rotation because it transforms humble raw bananas into something extraordinary. The magic happens when you slice the plantains directly into hot oil – this technique prevents sticking and discoloration while creating perfectly uniform chips. The spice blend of turmeric, red chili powder, and asafoetida creates layers of flavor that complement the natural sweetness of plantains. Whether you’re hosting friends or just want a satisfying snack, these chips deliver restaurant-quality results right from your home kitchen.
Why You’ll Love This Recipe
You’ll fall head over heels for these chips because they’re crispy on the outside with just the right amount of spice. Unlike store-bought versions loaded with preservatives, these are fresh and made with ingredients you can pronounce. The cooking method is foolproof – even beginners get golden, perfect chips every time. They’re versatile too. Serve them as a tea-time snack, pack them for lunch boxes, or pair them with rice for a traditional meal. The aroma alone will have everyone gathering in your kitchen. Plus, you can adjust the spice level to suit your family’s taste preferences perfectly.
Vazhakkai Plantain Chips
Cooking Tips
The secret to perfect chips lies in slicing directly over hot oil – this prevents the plantains from turning brown and sticking together. Keep your oil temperature steady by adjusting the flame as needed. If you prefer to slice beforehand, soak the pieces in water and drain them completely before frying. Don’t overcrowd the pan, as this drops the oil temperature and makes soggy chips. Mix the spices while the chips are still warm so they stick better.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 20 minutes from start to finish. Serve immediately for maximum crispiness alongside hot tea or coffee. These chips also make a wonderful side dish with sambar rice or rasam. Store leftover chips in an airtight container for up to 3 days, though they’re best enjoyed fresh. If they lose their crunch, pop them in a preheated oven for 2-3 minutes.
Similar Recipes
- Sweet Potato Chips
- Beetroot Chips
- Banana Pepper Rings
- Jackfruit Chips
- Tapioca Chips
Nutrient Benefits
Raw plantains are packed with potassium, which supports heart health and muscle function. They’re also rich in vitamin C for immune support and vitamin B6 for brain health. The turmeric adds anti-inflammatory properties, while curry leaves provide antioxidants. Though these are fried, the plantains offer complex carbohydrates for sustained energy. Enjoy them as part of a balanced diet for a satisfying, nutrient-dense snack option.
Vazhakkai (Plantain) Chips
Ingredients
- 2 Raw Banana / Plaintain (peeled)
- Turmeric Powder (little)
- 1 tsp Red Chilli Powder
- Asafoetida Powder (a pinch)
- Curry Leaves (few, dry roasted)
- Oil as required
- Salt as per taste
- Chaat Masala Powder as per taste (optional)
Instructions
- Heat oil for deep frying in a pan over medium flame.
- Once the oil starts smoking, reduce flame to low.
- Slice the plaintains directly over hot oil.
- Increase flame to medium and fry till light golden brown.
- Remove and drain excess oil.
- Mix the turmeric powder, red chilli powder, salt, chaat masala powder and asafoetida powder in a bowl.
- Sprinkle the masala powder on the chips and mix.
- Garnish with the curry leaves.
- Serve as a snack or as a side dish to rice.
Tip: Slicing the plaintains over hot oil ensures they do not stick to one another and do not change colour. If desired you can slice them and keep in water to preven discolouring. Before adding it to hot oil, guarantee all excess water has been drained from the slices.
Sign up for our newsletter
Frequently Asked Questions
Can I use ripe bananas instead of raw plantains?
Raw plantains work best because they’re starchy and firm. Ripe bananas are too soft and sweet, making them difficult to slice and fry properly. They’ll likely fall apart in the hot oil and won’t achieve that perfect crispy texture we’re after.
What oil temperature should I use for frying?
Heat the oil until it just starts smoking, then reduce to low flame before adding plantain slices. The oil should be hot enough that the slices sizzle immediately but not so hot that they brown too quickly. Medium flame works perfectly for even cooking.
How do I prevent the chips from sticking together?
Slice the plantains directly over the hot oil rather than pre-cutting them. This prevents oxidation and sticking. If you must slice ahead, keep them in water and pat completely dry before frying. Don’t overcrowd the pan either.
Can I bake these chips instead of frying?
Yes. Brush thin plantain slices with oil, arrange on a baking sheet, and bake at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but they’ll still be delicious and healthier.
Why are my chips not crispy enough?
Your oil might not be hot enough, or you’re overcrowding the pan. Make sure the oil sizzles when you add the slices, maintain medium heat throughout, and fry in small batches. Also, drain them well on paper towels after frying.
1 comment
very good and simple recipe indeed!