Slit the banana and peel the skin of raw banana.
Peel off the skin completely. Grease the hand with oil if it turns sticky.
Now slice to medium thickness

Transfer to a large bowl and add salt and turmeric.
Pour 4 cup water and give a good stir. Adding turmeric helps to give a bright yellow colour to chips.

Drain off the water completely.
Now deep fry in hot coconut oil. Make sure to spread and drop into the oil to avoid sticking from each other.
Stir occasionally, and fry on medium flame.

Fry for 10-12 minutes or until it turns crisp yet not turn golden brown.
Drain off over kitchen paper to remove excess oil.

Enjoy banana chips can be store in an airtight container for a month.