Peel the skin of the raw bananas and slice them using a slicer and immerse it in salt water for 10 minutes.
Take out the slices and pat dry in a kitchen towel.
Heat oil for deep frying.
When the oil is hot, fry the slices, make sure that the slices do not clump together.
When done take out the chips with a perforated ladle and spread them on a kitchen towel to remove excess oil.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.