Sawan Special Recipe: During the Sawan fast, one often craves something light yet delicious that keeps the stomach full for a long time. Raw banana chips are an excellent choice for this. Store-bought chips can sometimes contain excessive salt, oil, or preservatives, whereas homemade chips can be prepared exactly to your liking. Here is an easy recipe for making crispy banana chips...

Ingredients Required: 2–3 raw bananas, *vrat*-friendly ghee or oil for frying, rock salt (*sendha namak*) to taste, ½ teaspoon black pepper powder, ½ teaspoon roasted cumin powder.

Method: To make banana chips, first wash and peel the raw bananas. Using a sharp knife or a slicer, cut the bananas into very thin slices; the thinner the slices, the crispier the chips will be.

Place the banana slices in a bowl of cold water and let them soak for 5–10 minutes. This removes excess starch and ensures the chips turn out crispier. Afterward, drain the water and pat the slices dry thoroughly using a clean cloth or kitchen tissue.

Next, heat oil or ghee in a pan. Once the oil is hot, add the banana slices in small batches. Fry them over medium heat until they turn golden and crispy. Remove the fried chips and place them on tissue paper to drain off any excess oil.

Once the chips have cooled slightly, sprinkle rock salt, black pepper powder, and cumin powder over them, and toss well to combine.

How to Store: Once completely cooled, store the chips in an airtight container. This keeps them crispy for several days.

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