Kerala banana chips

Step 1: Peel 4 raw green nendran bananas by slitting the skin lengthways and prising it off; peel off the inner fibres too. Drop them into 4 ¼ cups water mixed with ½ tsp ground turmeric and leave for 10 minutes; this keeps them yellow. Pat them dry with a cloth.

Step 2: Dissolve 2 tsp salt in ¼ cup water and keep it with a teaspoon next to the stove.

Step 3: Heat 4 ¼ cups coconut oil in a deep kadai over a medium-high heat to about 350°F; a slice dropped in should rise instantly in a burst of bubbles.

Step 4: Hold a mandoline or slicer over the kadai and slice one banana straight into the oil, about 1.5 mm thick. Stir to separate the slices.

Step 5: Fry, stirring, for 3–4 minutes. When the loud sizzle starts to quieten, sprinkle in 1 tsp of the salt water; it will splutter fiercely for a few seconds, so stand back. Common mistake: adding the salt water at the start or once the chips are already crisp. Too early and they go soggy; too late and the salt doesn't stick.

Step 6: Keep frying until the bubbles almost stop and the chips rattle against the spoon, about 1 more minute. Lift out, drain on kitchen paper and fry the rest in batches, letting the oil reheat in between.

Step 7: Cool completely, then store in an airtight tin for up to 2 weeks.