Across the Cochin region in Southern India, roadside vendors deep-fry thousands of banana slices in large black vessels filled with coconut oil. You’ll also find jackfruit, tapioca and yam chips. Often the bananas are cut into chunks, fried, dipped in jaggery or sugar syrup, then dried and sold as sweets. This recipe is for savoury chips – with a couple or variations. Make sure you don’t make these everyday and do eat them in moderation.

Ingredients:

Serves 4

500g unripe bananas

Vegetable oil, for deep frying

¼ tsp salt

Pinch of hot chilli powder (optional)

Preparation:

Peel the bananas with a knife or a peeler. Thinly slice each banana into 2mm thick rounds. Heat the oil in a fryer or a wok to 190C/375F. Put a banana slice in the oil. If it sizzles, the oil is hot enough. Place the banana slices, a few at a time, in the oil. Ensure that they don’t stick to one another. Fry for no longer than one and half minutes or until they are light golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and chilli powder, if using.

If you’d like the chips to be crunchier, soak the banana slices in salted water for 2 minutes, then drain and coat in 2tbsp rice flour before frying. Another alternative is to use ¼ tsp freshly ground black pepper instead of chilli powder.