Fried Plantain Chips Popular in Kerala

Traditional Plantain Chips

Thin  plantain slices   fried  in  oil and  lightly salted. 

Course Snack
Cuisine India
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Syama


  • 3 Green Plantains
  • 1 - 2 Tsp Salt
  • 1/4 Tsp Turmeric
  • Oil Enough to Fry, preferably Coconut oil
  • Water As needed


  1. Take a large mixing bowl and pour 3 to 4 cups of water into . Add turmeric to the water and mix well. Set aside.
  2. Wash and trim the ends of the plantains. Score the skin lengthwise end to end. Be careful not to cut into the flesh inside. Pry the skin open carefully and remove the fruit. Immerse the peeled plantains in the turmeric water, cutting in half if needed. Let it soak in the turmeric water for 10 to 20 minutes.
  3. Mix salt in 1/4 C water to make a saturated (or very salty) saline solution.
  4. Heat a heavy bottomed pan (suitable for frying) and pour enough oil to cover the bottom in about 1 inch depth. While the oil is heating, take out a piece of plantain, pat dry with a kitchen towel and slice into thin rounds.
  5. When the oil has almost reached its smoking point, add a handful of sliced pieces int it. Take care not to crowd the pan.
  6. Keep the heat at medium and fry for a minute, using a slotted spoon turn the chips to evenly cook both sides. Repeat turning every minute or so.
  7. Once the chips begin to turn golden brown and bubbles seem to disappear, sprinkle (or spray) the saline solution on top(See Notes). This creates vigorous bubbling. Once the bubbles subside, turn the chips over once and remove from the oil.
  8. Spread on a kitchen towel to to drain the excess oil.
  9. Repeat with the remaining pieces of plantains.
  10. Cool to room temperature and or store in an airtight container for a few days.

Recipe Notes

After frying a few batches the oil becomes salty as well, taste test the chips for salt and use less or no saline solution as required.