By Afiur
February 26, 2026
Banana chips carry a special place during fasting; they are crisp, light and satisfying without stepping outside satvik rules. Store-bought packs may be tempting, though nothing matches the freshness
All you need are firm raw bananas, rock salt (sendha namak), black pepper if you like a little heat, and ghee, or cold-pressed peanut oil, but only if it’s allowed in your family’s fasting rules. A sl
Peel the raw bananas and place them in salted water for about 10 minutes. This keeps them from darkening and removes extra starch.
Lift the bananas out and dry them well with a clean cloth. Any moisture left will make the ghee splutter and affect the chips.
Warm ghee in a kadhai on medium flame. Keep the heat steady - too hot and the chips burn, too low and they turn soggy.
Slice the bananas into thin rounds and add them carefully to the hot ghee.
Stir gently to keep the slices apart and fry until light golden and crisp at the edges. They will turn crunchier as they cool.
Once fully cooled, transfer to an airtight jar. They’ll stay crisp for days, ready to slip into a thali or enjoy with a cup of tea.
Take the chips out with a slotted spoon, remove to paper and immediately sprinkle with rock salt and a pinch of black pepper so that the flavors stick.