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Prep Time1-2 hours
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Cook Time1 hour
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Serving10
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Serv Size1 bowl
Jackfruit chips have been a longtime favorite of mine, one of those snacks that somehow manage to taste like childhood and celebration all at once. What really makes me smile, though, is how much my boys adore them too! I used to think this love for jackfruit chips was something I’d picked up along the way, but apparently, it’s hereditary. Of course, the smiles quickly fade when it comes time to share the last few chips. Let’s just say, things get a little competitive in our house!
Now, if you’re planning to try these at home, there are a few golden rules to keep in mind. First: thinner snd evenly cut slices make for crispier, tastier chips, so take your time with the slicing. Second: never use ripe jackfruit. Save those for the desserts. Chips made from ripe fruit turn oily, overly sweet, and just… wrong. You want fruit that’s mature but still firm. And lastly (because I clearly can’t resist a list), jackfruit sap is notoriously clingy, like permanent marker on your best white shirt clingy. So gear up, stay focused, and keep the sap away from your clothes!
Ingredients
Jackfruit Chips
Directions
Making jackfruit chips at home can seem like a big task at first, but it’s actually quite fun, especially if you have company for the slicing, like we usually do when we make it at home. The key to make the process hassle-free lies in prepping everything before you begin, especially since jackfruit can get sticky. Follow these simple steps to get perfectly crispy, golden chips every time.
Prepare your tools and workspace: Before you begin, thoroughly oil your hands, knife, and work surface. Jackfruit is sticky business thanks to its sap, so this step is essential.
Cut and clean the jackfruit: Carefully cut open the jackfruit and separate the fleshy pods from the core and seeds. Discard the seeds if you wish, or save them for another dish.
Slice the jackfruit flesh: Slice each pod into thin, even slices. The thinner they are, the crisper your chips will turn out.
Mix the turmeric-salt seasoning: In a small bowl, mix turmeric powder and salt with just enough water to form a runny paste. If you're adding pepper or red chilli powder for extra flavor, stir it in now.
Heat the oil: Pour oil into a deep pan or kadai and heat it over a high flame until it's hot and shimmering.
Fry in small batches: Add two handfuls of jackfruit slices into the hot oil. Immediately drizzle about ½ teaspoon of the turmeric-salt mixture into the oil. This helps season the chips while they fry.
Fry until golden and crisp: Let the slices fry until they turn golden and crispy. Stir occasionally to ensure even cooking.
Drain the chips: Remove the chips using a slotted spoon and let them drain over paper towels.
Repeat with remaining jackfruit: Continue frying in batches, seasoning each one with the turmeric-salt mix. If you're working with a large batch, you might need to mix up more of the seasoning paste as you go.
Cool and store: Once the chips have cooled completely, transfer them into an airtight container. They’ll stay fresh and crunchy for days—if they last that long!
Conclusion
And that’s it! Your homemade jackfruit chips are ready to enjoy! Crisp, lightly spiced, and full of nostalgic flavor, they make the perfect tea-time snack or lunchbox treat. Just make sure to store them in an airtight container... though they’re likely to disappear fast!
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