Kerala Banana Chips Small
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 6 ready
Step-by-Step Instructions
- 1
Peel the bananas and slice them thinly (about 2 mm) using a mandoline or sharp knife.
- 2
Rinse the slices in water with lemon juice for 30 seconds, then pat dry with a clean kitchen towel.
- 3
Heat coconut oil in a non‑stick skillet over medium‑low heat until shimmering (about 150 °C).
- 4
Add banana slices in a single layer, sprinkle turmeric if using, and fry until golden and crisp, turning occasionally (≈8‑10 min).
- 5
Remove chips with a slotted spoon, place on paper towels, and immediately sprinkle sea salt. Let cool before serving.
*Pro Tips
- 1
Slice uniformly for even cooking; thinner slices reduce oil absorption.
- 2
Use a non‑stick pan and low heat to avoid deep‑frying; you can finish the chips in a preheated oven at 120 °C for 5 min for extra crispness.
- 3
Store in an airtight container for up to 3 days.
Why It's Diabetic-Friendly
Green bananas have a lower glycemic index than ripe ones, and using a small amount of coconut oil reduces total fat while providing medium‑chain triglycerides that are metabolized quickly. The thin slices and brief frying keep the carbohydrate load modest (≈10 g carbs per serving), making the snack suitable for controlled‑carb diets.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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