Peel one banana first.

Pour the water into a bowl.

Using a mandoline slicer, slice the banana directly into the bowl of water so that the slices fall into the water.

Take another banana and slice in the same way. Slice the rest of the bananas similarly.

Heat oil for deep frying in a kadai or wok.

Remove some of the banana slices from the bowl of water and dry them with clean kitchen towels or napkins.

When the oil is medium hot, add the slices and fry on medium heat. Don't overcrowd.

Stir with a slotted spoon so that the slices don't stick to each other.

Fry until the sizzling and bubbles in the oil become less and almost disappear. The slices will have changed color and become crisp.

Remove the fried banana chips with a slotted spoon and drain on paper towels.

When they are cooled, immediately place them in an airtight jar or container and cover the lid tightly.

Fry the remaining raw slices in batches in a similar manner.

When all the banana chips are done and inside the jar, sprinkle salt and pepper in the jar. Shake the jar.

Serve them whenever you or your family wants them.