Choose a firm, unripe fruit and remove the skin with a sharp knife. Cut lengthways into 6-8 wedges, then cut each wedge crossways into very thin slices, no more than 2 mm (1/12 in) thick. Sprinkle lightly with ground turmeric and salt, rubbing evenly over the slices. Leave for 15 minutes, then dry on paper towels to absorb as much of the moisture as possible.
Heat oil for deep frying (coconut oil is traditional but peanut oil is more readily available, and healthier) and fry a handful of chips at a time on medium high heat. When golden brown remove on a slotted spoon and drain on paper towels. Continue until all the chips are fried. When quite cold store in an airtight container and use within a week.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)