Black Pepper Banana Chips

In coastal Kerala, ripe plantains are sliced paper-thin on seasoned boards, then fried in small batches so each chip stays light—not greasy, never heavy.

We source ours from a third-generation kitchen near Kozhikode, where coconut oil is still warmed to the right shimmer before the first slice touches the pan. A crack of black pepper at the finish adds warmth without stealing the fruit’s natural sweetness.

Every bag tastes like the moment after monsoon, when the air is clean and the snack bowl somehow never stays full.