Written by: Mantasha
30 September 2025
2 raw bananas, sendha namak, black pepper as per taste, and pure ghee.
Photo Credit: Freepik
Wash the bananas. Peel them and slice thinly using a slicer for even chips.
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To avoid discoloration, soak the slices in water with a pinch of sendha namak for 5–10 minutes. Pat dry completely with a kitchen towel.
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Heat ghee or coconut oil in a deep pan on medium flame.
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Add a handful of banana slices at a time. Fry until crisp and light golden. Remove on absorbent paper.
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While still warm, sprinkle sendha namak and a little black pepper powder.
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-Always use raw (green) bananas, not ripe. -Slice evenly for even cooking. -Keep flame on medium; too high can burn the chips. -Store in an airtight container once cooled.
Photo Credit: Freepik