Add turmeric to a bowl of water and immerse the bananas in it for 20 minutes.
This is basically done to remove the stickiness.
Using a slicer, slice the bananas thinly.
To a bowl of water, add in salt and stir.
Heat enough oil for frying. Coconut oil is the best but if you don't have it or do not want to use it, use sunflower oil or canola oil.
Add the banana slices to this hot oil and fry them on a medium heat.
Turn them occasionally so that they are evenly fried.
When done halfway through, lower the heat and sprinkle the salt water.
Be careful while doing so. Cover it with a lid immediately.
After the spluttering of oil stops, remove the lid and fry until done.
Follow the same process until all the banana slices are fried.
Remove them onto an absorbent towel or napkin.
Sprinkle the masalas and toss them well to coat them evenly on all the sides.
Serve them hot at tea-time.
Once cooled completely, store them in airtight containers at room temperature and relish for a week or more.
An awesome twist to the original banana chips recipe from Kerala by me that are famous all over the country. This interesting twist gave an altogether new look and dimension to them plus enhanced the taste also a bit more.
