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Monday, September 2, 2013



Vazhakkai chips or vazhakai varuval as we call it is very easy to make Homemade chips. Unlike potato chips this is so easy to make and needs no treatments. Just peel the skin, slice and deep fry in oil. Super easy right? Mom and MIL makes it very often for keeping it in the banan leaf sapadu when guests come home. I have kept this in my full meals post. This chips comes out very tasty and so so flavourful by itself. It can be a snack as well, you really cant stop eating just one. My family finished this in no time…CoolLot better than the store bought chips!
vazhakai-varuval

Easy vazhakkai chips recipe


Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 10 mins    Makes: 1 & 1/2 cups

Ingredients


Vazhakkai/ green plantain/ raw(unripe) banana - 1

Oil - For deep frying

Salt - As needed

Red chilli powder - As needed

Asafoetida powder(optional) - A pinch


Method

  1. Peel the skin of the plantain, cut into two and keep immersed in water until needed. Heat enough oil in a kadai, pat dry the plantain. The slices should be thin, so as to get crispy light chips, so adjust it accordingly. My MIL gave me this slicer, bought in Chennai. Hold the slicer over hot oil. Oil should be really hot. You can make the flame simmer while slicing to avoid heat to hands, but oil should be heated hot. Slice the plantain and then cook it in medium flame.1-vazhakkai-chips
  2. Stir now and then for even cooking. Continue cooking in medium flame until the bubbles ceases and ‘shh..’ sound ceases. Drain in paper towel and repeat the process for the rest. For each batch, sprinkle two pinches of salt (asafoetida if desired) and red chilli powder and toss well.2-vazhakkai-chips

Notes

    • Make sure the slicer gives you thin slices of the chips for super crisp result.
    • I once tried slicing fully first and then dropping in oil but it turned red, so I recommend slicing directly over oil. Just keep the flame low while slicing, you can prevent the heat.
    • Always ensure oil is hot when slicing and always cook in medium flame, not high flame.
    • You can also add black pepper powder in place of red chilli powder. My mom does that and I love it!

Keep it as side dish for lunch, you can make in bulk and store in airtight containers. Stays good for a week.

vazhakkai-chips-recipe


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26 comments:

  1. So tempting.. Love this version

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  2. best keeper raks :) when there is not side dish :) my favorite !

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  3. wow.. looks really crispy.. perfect...

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  4. Crispy Crispy delights. Looks yummy :)

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  5. Your are great.... It's look yummy...

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  6. Crispy chips for this monson. Its raining here wish to munch this.

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  7. wowww slurppp.. bful prep..

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  8. One of my favourite chips....looks very yummy....

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  9. Crispy and crunchy looking preparation.
    Deepa

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  10. I do this chips very much often..love to munch some rite now.

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  11. perfect and crispy chips, love it

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  12. hai RAKS AM NEW TO THIS SITE THIS DISH LOOKS SO YUMMY AND CRUNCHY

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  13. crispy and tempting chips... nice clicks

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  14. nice and crisp chips, perfectly done

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  15. Love the homemade chips, they taste different and lot better than the store bought ones..

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  16. Looks so thin and crisp raks.. where did you MIL got that slicer...which brand. I do have one but it is not slicing as thin as urs...

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  17. Got tempted seeing the pics here and tried it at home today...it came out great:)

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  18. beautiful clicks...Simple and easy recipe and very tempting...thanks for sharing!

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  19. Crispy and yummy..best teatime snack!

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  20. All ur recipes are tooooo goood thank u coz it always get me appreciation from my family members...

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