My recipe for air fryer banana chips is made with only 5 ingredients and takes less than 15 minutes. I like to use raw Kerala banana (but you can use green plantain) and flavour them simply with salt and black pepper. So much better than shop-bought and you get perfectly crispy results without deep-frying.
Put your hands up if you think crunchy snacks are the best!
I love using the air fryer for this recipe because it gives you that deep-fried crispiness with just a tiny amount of oil. It’s quicker, less messy, and perfect for making small batches of crunchy snacks at home.
If you enjoy crispy snacks like my air fryer beet chips or orange and thyme flavoured baked sweet potato crisps , you’ll love these plantain chips too – they’re just as crunchy but with an irresistible tropical flavour.
And unlike shop-bought versions, you don’t have to worry about chipping a tooth!!!
Let’s Talk Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Plantains – you can use any green plantain for this recipe. My personal favourite is raw Nendran banana (a Kerala cooking banana, sometimes loosely called plantain). It has similar properties to plantain and because it is starchy, you get crisp and crunchy chips.
I have previously experimented with matoke (raw banana from Uganda) which unfortunately did not make good chips.
I recommend preparing this recipe as soon as possible after purchase as you don’t want the plantain to ripen.
Oil – I have used coconut oil which works really well, particularly with green plantain, to give a crisp texture. It is high in fats and very stable when heated. This helps give a clean, crisp finish (especially important in the air fryer), reduces sogginess and promotes even browning. And don’t worry, the overall flavour will not be overly coconut-ty.
Turmeric powder – lends colour and a little flavour to the chips.
Salt & Black Pepper – I prefer freshly ground black pepper because it releases so much flavour.
Step by Step Method with Important Tips
I’ve made these plantain chips more times than I can count, and these little tips really help you get the best crunchy results at home.
Here are helpful recipe screen shots and I’ve gone into more detail with tips below.
Use green, unripe bananas or plantains for the crispiest chips. Avoid ripe bananas, as they will caramelise and soften rather than crisp.
Mix turmeric powder and salt in a bowl of water. Peel the bananas with a sharp knife and place them in the turmeric water for 10–15 minutes.
- Salt lightly seasons the banana from the inside.
- Turmeric helps prevent oxidation (so the slices don’t turn brown).
- It also gives that traditional golden colour found in Kerala banana chips.
Remove the bananas from the water and pat them dry thoroughly using clean kitchen tissue or a tea towel.
Tip Any moisture left on the surface will create steam in the air fryer, which can make the chips soft instead of crisp.
- Use a mandolin slicer to cut thin, even slices, or a very sharp knife if you don’t have one.
- Thin slices crisp up better.
- Even thickness ensures they cook at the same rate and don’t burn unevenly.
If you like extra crunchy chips, aim for 1–2 mm thickness.
Preheat your air fryer to 300°F (180°C) for 5 minutes.
Starting with a hot air fryer immediately removes surface moisture, helping the chips crisp rather than steam.
Add the banana slices to a bowl and lightly coat them with coconut oil, making sure each slice is evenly coated.
Place the banana slices in a single layer in the air fryer basket.
Expert tip Don’t overcrowd the basket—air circulation is key. Cook in batches if needed for the crispiest results.
- Air fry for 10–12 minutes , shaking the basket a couple of times in between. Cooking time can vary depending on thickness and your air fryer model, so keep an eye on them in the last few minutes.
Once done, remove the chips and sprinkle with black pepper while still hot . Let them cool completely – they will crisp up further as they cool.
Storage
Make a big batch and store in an airtight container at room temperature for several days.
If they lose crispiness, pop them back into the air fryer for 1–2 minutes to refresh.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Plantain Chips
Equipment
- Air fryer
- Mandolin or Sharp knife
Ingredients
- 4 green plantains unripe
- 2 tablespoon coconut oil
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Mix 1 teaspoon turmeric powder and 1 teaspoon salt in cold water.
- Peel the skin of 4 green plantains with a sharp knife and soak in the turmeric water for 10-15 minutes.
- Pat dry the banana using clean kitchen tissue/paper to remove excess moisture.
- With the help of a mandolin make thin slices of the banana or use a very sharp knife.
- Meanwhile, preheat the air fryer at 300F or 180C for 5 minutes.
- Coat banana chips with melted 2 tablespoon coconut oil . Make sure all the chips are evenly coated.
- Arrange the chips in one single layer in the air fryer basket.
- Air fry the chips between 10-12 minutes. Shake the chips a couple of times in between.
- Once crispy, remove and sprinkle freshly cracked black pepper and salt.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Plantain Chips
Equipment
- Air fryer
- Mandolin or Sharp knife
Ingredients
- 4 green plantains unripe
- 2 tablespoon coconut oil
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Mix 1 teaspoon turmeric powder and 1 teaspoon salt in cold water.
- Peel the skin of 4 green plantains with a sharp knife and soak in the turmeric water for 10-15 minutes.
- Pat dry the banana using clean kitchen tissue/paper to remove excess moisture.
- With the help of a mandolin make thin slices of the banana or use a very sharp knife.
- Meanwhile, preheat the air fryer at 300F or 180C for 5 minutes.
- Coat banana chips with melted 2 tablespoon coconut oil . Make sure all the chips are evenly coated.
- Arrange the chips in one single layer in the air fryer basket.
- Air fry the chips between 10-12 minutes. Shake the chips a couple of times in between.
- Once crispy, remove and sprinkle freshly cracked black pepper and salt.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Meethi Seviyan is a South Asian sweet dish made simply with vermicelli roasted in ghee, sugar and water. It’s delicately flavoured with cardamom powder and saffron, making it perfect for special occasions and religious festivals. It is easy to make, with only a few recipe steps and around 10 minutes of cooking time.
Note: This post was originally published in November 2012. It has since been updated with fresh photos and new content.
Here at JCO, we’re big fans of easy yet elegant Indian desserts and this sweet vermicelli ticks all the boxes. It’s made with few ingredients and takes very little time to make. I’ve counted 10 minutes on the clock, which for an Indian dessert, is pretty amazing!
The general recipe of seviyan remains pretty similar throughout India and Pakistan. Vermicelli (super thin wheat noodles) are toasted until golden brown in a little ghee. Boiling water is added to cook the noodles, then goes in the sugar to sweeten. Most common flavourings are cardamom powder, saffron and nuts.
It’s the dry version of seviyan kheer which is made with milk.
As we’re Gujarati, we call this meethi sev.
Ingredients Highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Sev or Vermicelli – most supermarkets will stock vermicelli, also known as nylon vermicelli. These are super thin noodles or pasta and made with wheat flour. You can easily buy pre-roasted vermicelli for ease and simply sauté a minute in ghee before going to the next step.
- Ghee – you can make homemade ghee from butter or use shop-bought.
- Sugar – white granulated sugar works best here but you can also use brown sugar too.
- Boiling water – it is important that the water is very hot when it is added to the pan. This helps the vermicelli quickly absorb the water, cook fast and keeps the noodles separate.
- Ground Cardamom – cardamom powder gives a wonderful flavour to Indian sweets and is common in most recipes.
- Mixed nuts slivers – I have used pistachios and almonds.
- Saffron – enhances the aroma and taste of the dessert.
Step by step method & useful tips
Since I’ve been making this dish, I’ve picked up plenty of tips to get the best texture and taste. For best results, the meethi sev should have well cooked but separate strands. It shouldn’t be clumpy and have a deep golden colour.
Included in the method below are my tips to getting this dish right on your first try!
First start by preparing the vermicelli – I like to break it into smaller pieces because it’s much easier to handle when roasting in pan. Aim for small pieces approximately 2 inches long.
Heat a heavy bottomed pan on medium heat and add the ghee. Once you’ve turned the heat low, add the vermicelli pieces in and sauté gently.
It’s important to allow the sev to roast low and slow so it gradually turns golden brown. If you wack the heat on high, the sev will burn preventing it from cooking properly and will also taste bitter. This step will probably take around 5 minutes but could be less or more depending on the vermicelli you use and the pan you use.
Gradually pour in boiling water until it just absorbs. Refrain from adding too much water as the sugar will also release it’s own moisture.
Once the water has absorbed, add the sugar. You will see the mixture loosens again but will dry up. The strands of the seviyan should be loose and not clumping together.
Sprinkle over cardamom, saffron and the nuts and serve. Meethi seviyan can be served warm or at room temperature.
Storage
Dry seviyan can keep for up to 4 days in the fridge. It’s best stored in an airtight container. You can also freeze seviyan for 2 weeks. Allow to thaw at room temperature before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Meethi Seviyan (Sweet Vermicelli)
Ingredients
- 100 gram vermicelli
- 80 gram sugar
- 200 millilitre water boiling
- 2-3 tablespoon ghee
- ½ teaspoon cardamom powder
- small pinch saffron
- 2 tablespoon almonds chopped
- 1 tablespoon pistachio nuts
- 1 tablespoon edible rose petals optional
Instructions
- Heat 2-3 tablespoon ghee in a heavy bottom pan on medium flame. Add broken 100 gram vermicelli and fry/roast continuously until light brown and fragrant. Keep flame low all the time.
- Add the 200 millilitre water and let vermicelli cook.
- When water absorbs, add 80 gram sugar and let it cook until sugar is mixed very well.
- Add 1/2 teaspoon cardamom powder and small pinch saffron , gently mix everything.
- Turn off the heat, serve in a serving bowl and garnish the vermicelli with 2 tablespoon almonds , 1 tablespoon pistachio nuts and 1 tablespoon edible rose petals .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
