Kerala banana chips

1. Peel the bananas and soak in water with the turmeric for 10 minutes. Pat dry.
2. Heat the oil to 175°C. Slice the bananas very thinly (a mandoline is easiest) straight into the oil.
3. Fry, stirring, until the bubbling slows down. Then sprinkle in a teaspoon of the salt water (it will splutter) and fry until crisp.
4. Drain, cool and store in an airtight jar.

Tap a step to mark it done.