The bag of store banana chips never lasts a full chai break at our place. Someone always opens it “just to check,” and then the bowl is empty. I still love the Kerala-style crunch of deep-fried nendran chips, but on weeknights I want that same salty snap without heating a kadhai of oil.
These Baked Raw Banana Chips use firm green plantains (what we call kaccha kela or raw banana), a light oil toss, and the oven. Three things decide the crunch: thin even slices, a cold-water soak, and a bone-dry tray before baking. Get those right and the chips crisp as they cool.
Let’s bake a tray together. Keep the salt light at first. You can always finish with a pinch more while they are hot.
What is raw banana for chips?
Ripe yellow bananas turn soft and sweet in the oven. For chips you want the opposite: green, starchy plantains that hold a wafer shape. In Indian markets look for raw banana or kaccha kela. In Kerala and much of the South, nendran (also called nenthra) is the classic for fried banana chips and upperi. In US grocery stores, green plantains labeled for cooking work the same way.
The traditional festival snack is usually deep-fried in coconut oil until golden. Baking will not taste identical to a street-side fry, and that is fine. You get a lighter crunch, control over oil and salt, and a snack that sits well next to other tea-time bites like poha cutlets on a platter.
Test note: Slice about 2 mm thick (a mandoline or the thin setting on a grater helps). After the soak, pat until the towel barely picks up moisture. The first time I rushed the drying step, the chips stayed leathery in the middle even at 25 minutes. Extra blotting fixed the next batch.
Nutrition highlights
- Raw plantain is naturally gluten-free and rich in resistant starch when green
- A light oil coat keeps fat lower than deep frying while still helping the chips crisp
- Pantry spices (turmeric, chili, black pepper) add flavor without cream or refined coating mixes
For vegetarian snack trays, that combination of whole fruit, oil, and spice is an easy fiber-forward crunch next to fried namkeen.
Why you’ll love this baked raw banana chips recipe
- Oven-baked with a light oil coat instead of deep frying
- Naturally gluten-free and vegan with pantry spices
- Crisp after cooling when slices are thin, dry, and spaced out
- Tea-time and festival friendly for snack boards and gift boxes
- Custom spice levels from salt-pepper to turmeric-chili
Perfect for
- Evening chai when you want something crunchy and savory next to mixed veg cutlets
- Festival snack trays with baked methi mathri, shakarpara, and chakli
- Lunchbox sides that travel better than soft wafers
- A lighter stand-in for fried plantain chips during fasting weeks (skip hing and onion-garlic spices if your vrat rules require it)
Baked Raw Banana Chips
Equipment
- Mandoline or sharp knife
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
Chips
- 3 firm raw bananas / green plantains (kaccha kela or nendran) about 700 to 800 g with peel
- 1 1/2-2 tablespoons coconut oil or neutral oil melted
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper optional
Optional masala
- 1/4 teaspoon turmeric (haldi) optional, with chili style
- 1/2-3/4 teaspoon red chili powder optional, with turmeric style
- 1/2 teaspoon chaat masala optional, add after baking while chips are hot
For the soak
- cold water enough to cover the slices
- 1/2 teaspoon salt optional, in soak water
- lemon juice optional, a few drops in soak water
Instructions
Prep and soak
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment.
- Peel the raw bananas. Trim the ends. Slice into thin, even rounds about 2 mm thick. Keep thickness consistent so the tray finishes together.
- Drop the slices into a bowl of cold water as you cut. Soak 10 to 15 minutes. This helps reduce browning and washes off some surface starch.
- Drain well. Spread on a towel and pat until thoroughly dry. Moisture is the enemy of crisp chips.
Season
- Add the dry slices to a large bowl. Drizzle with oil. Sprinkle salt and black pepper. Add turmeric and chili if using. Toss gently with your hands until every slice looks lightly coated, not greasy.
- Arrange in a single layer on the parchment. Do not overlap. Use a second tray if needed. Crowding steams the chips.
Bake and cool
- Bake 12 to 15 minutes. Flip each chip with a spatula. Rotate the tray if your oven has hot spots.
- Bake another 10 to 18 minutes, watching closely after the 25-minute mark. Done chips feel firm and look pale gold at the edges. Soft centers need a few more minutes; dark brown edges mean pull them early.
- Leave the chips on the tray to cool completely. They crisp as they cool. Taste and finish with a pinch more salt or chaat masala while still warm if you like.
- Store only after they are fully cool and crisp.
Notes
Flavor variations for baked plantain chips
- Salt and pepper only: clean, kid-friendly, closest to a plain wafer.
- Turmeric-chili: the classic savory chip look with a gentle heat.
- Coconut oil finish: brush a few drops of warm coconut oil after baking for a Kerala-leaning aroma.
- Mild batch / spicy batch: season half the tray without chili so kids and adults can share one bake.
FAQs
Q1. Can I bake banana chips instead of frying?
Yes. Baking will not copy deep-fried Kerala chips exactly, but thin dry slices with light oil get properly crisp after cooling. For a closer traditional taste, use coconut oil and a pinch of salt while the chips are still warm.
Q2. Why are my baked banana chips soft or chewy?
Usually the slices were too thick, still damp after soaking, or crowded on the tray. Slice thinner, blot harder, leave space between chips, and cool fully on the tray before storing. Soft chips can often be rescued with a short re-crisp in a warm oven.
Q3. Do I need to soak the raw banana slices?
I recommend it. A 10 to 15 minute cold soak reduces browning and helps the surface starch rinse off so seasoning sticks more evenly. Skip only if you are in a rush, and work quickly so the cut fruit does not darken.
Q4. Which banana is best for chips?
Use green raw banana / plantain (kaccha kela or nendran). Ripe yellow bananas are too soft and sweet for this savory chip style.
Q5. Are these gluten-free and vegan?
Yes, as written. Use certified gluten-free spice blends if you are sensitive to cross-contact, and skip chaat masala brands that add wheat if that is a concern for your kitchen.
Q6. How long do homemade baked banana chips stay crisp?
In an airtight container at room temperature, 4 to 5 days is realistic. Humidity softens them faster. Re-crisp in a low oven if needed. For festival prep, bake the day before and store with a paper towel in the jar to catch stray moisture.
Closing
Once you lock the thin-slice, dry-tray habit, baked raw banana chips become an easy tray snack you can run while the kettle boils. They fit weeknight chai as easily as a festival board next to other baked namkeen like baked moong dal kachori.
If you make a batch, tell me: salt-pepper only, or turmeric-chili? Drop a comment below.
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
