Coconut oil, always
It costs more and it is worth it. The clean finish and familiar Kerala aroma cannot be substituted.
Our story
A taste of home, made to travel.
A Thrissur family recipe, brought to Bangalore without losing the things that made it special.
Where it began
In Kerala, banana chips were never just another snack. They were sliced in the kitchen, fried in coconut oil, and served warm before anyone thought about packaging.
After moving to Bangalore, we missed that unmistakable aroma and clean crunch. Most packets tasted heavy, flat, or needlessly complicated. So we went back to the family recipe.
God's Own Eats is our way of keeping that memory honest—and sharing it beyond home.
Non-negotiables
What we refuse to change.
Freshness before scale
We would rather fry smaller batches more often than fill a warehouse with old stock.
Ingredients you know
Banana, coconut oil and sea salt. The ingredient list reads like food because that is all it is.
The process
Four considered steps.
Simple recipes leave nowhere to hide. Each stage has to be right.
Choose
Raw Nendran bananas selected for a dense bite.
Slice
Hand-sliced thin enough to crisp, thick enough to crunch.
Fry
Small batches cooked in pure coconut oil.
Finish
Sea salt while hot, then packed fresh.
Try the original