Kerala Banana Chips (Kaya Varuthathu): History, Health Benefits & the Real Recipe
If you grew up in a home in South of India, you already know the sound - that satisfying crunch echoing from the kitchen just before a festival meal. Kerala banana chips, fondly called Kaayavaruthathu, are not just a snack. They are a memory, a ritual, and - as you are about to discover - a surprisingly nutritious one too.
In this guide we trace how this simple fried plantain became Kerala’s most iconic snack, what makes the nendran banana so special, and why homemade always beats store-bought - every single time.
What are Kerala banana chips?
Banana chips or Kaya Varuthathu are thinly sliced plantain rounds deep-fried in coconut oil until golden and crisp. Kerala’s famous savoury is mildly salted, fragrant with curry leaves, and made from raw (unripe) plantain rather than ripe banana.
In the traditional Kerala thali, the Sadhya, banana chips hold a place of honour. They are the very first item served after salt, before the curries, the rice, or the payasam. That tells you everything about their status in Kerala’s food culture.
The origin story of Kaya Varuthathu
The origin of Kerala banana chips is surprisingly well-travelled. One compelling account traces the plantain’s journey from Africa, where Alexander the Great is said to have encountered it during his campaigns, through Europe and eventually to Southeast Asia and South India. The Roman Cookbook, Apicius, even records deep-fried plantain crisps cooked in olive oil, suggesting the technique predates Kerala’s version by centuries.
In Kerala itself, the chips became woven into festival life. Onam, Vishu, weddings, sadhyas - no celebration was complete without the aroma of hot chips frying in coconut oil. Our chef Reshma remembers it this way:
“Onam was nothing less than a celebration, with my cousins coming over and the grand sadhya. In the evening, when the aroma of freshly made hot chips reaches us, my cousins and I run to the kitchen to grab some, and we all gather on the front porch to have tea with it.”
— Reshma, Meengurry Memories
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Want to taste this memory? Reshma makes her kaya varuthathu the same way her ammamma made at home - nendran banana, pure coconut oil, salt, curry leaves. Her ammamma never reused the oil and she doesn’t reuse oil in the recipe either. |
Why the Nendran Banana Makes All the Difference
Not all plantains are equal. Kerala’s banana chips are made with the nendran banana - a variety native to the region, prized for its thick skin, starchy flesh, low moisture content and mild sweetness that holds up beautifully under high heat.
When sliced thin and fried in coconut oil, the nendran transforms into something extraordinary: ultra-thin rounds with a glassy crunch and subtle flavour that generic plantain chips simply cannot replicate. This is why Kerala banana chips taste different - not just because of the recipe, but because of the raw material.
How Traditional Kaya Varuthathu or Banana Chips is Made
The traditional method has not changed in generations - and it should not. Here is what makes it:
• The banana: Nendran variety, raw and unripe - never ripe
• The oil: Pure coconut oil, never reused between batches
• The cut: Ultra-thin rounds for even frying
• The seasoning: Salt added directly to the oil while frying, plus fresh curry leaves
• The finish: Drained and cooled before packing - no sogginess
Some modern variations use air frying or baking to reduce oil content, though the texture and aroma of coconut-oil-fried kaya varuthathu cannot truly be replicated any other way.
Banana Chips Health Benefits - What the Nutrition Says
Banana chips have a mixed nutritional reputation, largely because of how they are prepared. Here is the honest picture of banana chips health benefits:
Nutrients in banana chips
• Potassium: Nendran banana is naturally high in potassium, supporting heart health, muscle function and blood pressure
• Dietary fibre: Supports healthy digestion and helps regulate blood sugar
• Vitamin C: Boosts immune function - present in raw plantain before frying
• Vitamin A: Supports healthy vision and skin
• Gluten-free: Naturally gluten-free when made without additives
Banana Chips - Homemade vs. Store-bought: The Critical Difference
The nutritional gap between homemade banana chips and most commercial versions comes down to one factor: oil quality and reuse. When oil is reused repeatedly at high temperatures - as it commonly is in commercial production - it oxidises, generating harmful compounds. Tocco’s chips use fresh coconut oil, never reused.
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Nutrient |
Tocco homemade (per 100g) |
Typical store-bought (per 100g) |
Why it matters |
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Fat source |
Pure coconut oil |
Palm / refined veg oil |
Healthier fat profile |
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Oil reuse |
Never reused |
Often reused |
No oxidised fat |
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Preservatives |
None |
Yes (many brands) |
Cleaner label |
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Gluten-free |
Yes |
Sometimes |
Safe for sensitive diets |
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Potassium |
High (nendran banana) |
Medium |
Heart & muscle health |
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Salt level |
Mild |
Medium to High |
Less sodium intake |
As with any fried snack, moderation is key. But when chips are made this way - fresh, simple, honest - they earn their place in a balanced diet.
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The healthier banana chip you’ve been looking for Ultra-thin. Pure coconut oil. Mildly salted. Fresh curry leaves. No preservatives. No reused oil. Made to order in a home kitchen and shipped anywhere in India within 4 business days. |
The Different Varieties of Banana Chips in India
Kaya varuthathu is just one of several celebrated banana chip styles across India:
• Classic salted (kaayavaruthathu): The original - savoury, crisp, made from raw nendran banana in coconut oil.
• Jaggery-coated (sharkkavaratty): Raw banana chips coated in jaggery syrup - sweet, chewy and addictive. An Onam favourite.
• Pazham chips: Made from ripe banana, naturally sweeter with a deeper colour.
• Spiced variants: Chilli powder, turmeric or black pepper - popular in Tamil Nadu and Andhra Pradesh.
• Tapioca chips: From the same Kerala kitchen tradition - made from cassava rather than banana.
When and how to enjoy Kerala banana chips
In Kerala, the question is not when to eat banana chips - it is when not to. They appear at sadhya feasts, temple prasadam baskets, gifting tins for Onam and Diwali, and most commonly alongside a hot cup of filter coffee or masala chai on a rainy afternoon.
Their versatility makes them one of India’s great all-day snacks: light enough for a mid-morning bite, satisfying enough to replace crisps at a party, and gift-worthy enough for any occasion.
Why Homemade Banana Chips Always Taste Better
The difference between homemade and commercial banana chips is not subtle - it is immediately obvious to anyone who has tasted both:
• Fresh oil every batch: No oxidisation. No off-flavours. Pure, clean coconut taste.
• Made to order: Commercial chips sit in warehouses for weeks. Tocco’s chips are made after you order and dispatched within 4 business days.
• The chef’s hand: Thickness, seasoning, frying time - a home cook adjusts these by feel. A machine cannot.
• Curry leaves: Fresh curry leaves fried directly in the oil add an aromatic depth that no commercial chip achieves.
• No preservatives: What you eat is exactly what went in: banana, coconut oil, salt, curry leaves.
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Ready to taste the real Kerala banana chips? Meengurry Memories ships freshly made kaya varuthathu across India. Made by Reshma - an engineer on a mission to make the best banana chips in the world. Not the store version. The kind your grandmother made in Kerala. 200g packs from ₹299. |
Frequently Asked Questions about Banana Chips
1. Are banana chips healthy?
Homemade banana chips made with fresh coconut oil and no preservatives are a reasonably nutritious snack, providing potassium, dietary fibre, and vitamins A and C. The key variable is oil quality - chips fried in fresh, never-reused coconut oil are significantly healthier than most commercial alternatives.
2. Are banana chips gluten-free?
Yes - banana chips made with only banana, coconut oil and salt are naturally gluten-free. Tocco’s Meengurry Memories chips contain no gluten ingredients.
3. What is the difference between banana chips and plantain chips?
In Kerala usage the terms are interchangeable - both refer to raw, unripe nendran banana fried in coconut oil. Outside India, “plantain chips” typically refers to the Latin American version made from larger cooking plantains, which differ slightly in texture and flavour.
For more FAQs on banana chips refer to: Banana chips FAQ - all your questions answered - shelf life, sugar content, diabetes-friendliness & more