Jackfruit Chips or Chakka Upperi is a popular (and favorite) teatime snack in South India. These are crispy, crunchy, and tasty and you would munch on them without a care in the world!
Jackfruit Chips is a really popular snack and is prepared by deep frying half-ripe jackfruit flesh.
Jackfruit trees are common in most of the backyards of Kerala homes and April to June is the best season of jackfruits. There is an overload of jackfruit recipes in our homes throughout these months- sweet and savory dishes made with raw and ripe jackfruits, jackfruit seeds, and what not!
Jackfruit is referred to as mock meat because of its meaty texture. No wonder we make Kathal Biriyani, Kathal Pickles, and Sabzi!
I can truly understand the affinity towards Kathal ki Sabji which is popular in other parts of our country. I’d still urge you to try the multiple varieties of jackfruit dishes that we have to offer in Kerala. Must try if you come over to the state during this time of the year.
➡️ How to Make Jackfruit Appam or Chakka Appam
And jackfruit chips is one of the easiest recipes that you can make!
How to Make Jackfruit Chips
I always thought it was difficult to make Chakka Varuthathu or Jackfruit Chips at home and always bought them from stores. I can finish a whole packet of jackfruit chips in one sitting and I like it far more than banana chips.
Today for the letter J, I had a totally different recipe in mind but I realized that it didn’t fall under the “Easy Recipe” category. I was pulling my hair apart at three in the evening and that’s when Dad asked me to make this chips. Believe me, this came together in under 2 hours – from plucking the jackfruit from the tree, to chopping and taking out the flesh, to slicing, and to frying the chips.
Chakka Chips Recipe
- Slice the jackfruit flesh/bulbs lengthwise into moderately thin wedges.
- Sprinkle turmeric powder and mix well.
- Heat oil in a heavy bottom frying pan or kadhai.
- Add the jackfruits in batches and fry in medium-high heat till crisp.
- In a glass of water, add the salt and mix until the salt is melted.
- Once the jackfruit is fried to a crisp texture, add a tablespoon of saltwater to the oil.
- Mix and strain the chips to a plate lined with a kitchen towel.
- Allow it to cool and transfer it to an airtight container. Serve!
How to make crispy jackfruit chips | Tips
- Not all jackfruits are ideal to make chips. Make sure that a) the jackfruit is half-raw, half-ripe. b) the flesh isn’t mushy but is hard and retains the texture even after slicing into wedges.
- Adding turmeric powder is optional. I added it because the jackfruit variety I had had white flesh. Thus, adding turmeric powder gives a good color to the chips.
- Maintaining the oil temperature is crucial. Make sure that there is a “sizzling” sound coming from the oil at all times. Else the chips will go limp in no time once you take them out of the oil.
- Be extra careful while adding salt water to the hot oil. If you are even a little bit overwhelmed, skip this step. Instead, sprinkle some salt after straining the chips to a plate/bowl, while still hot. Combine well.
- Transfer the jackfruit chips into an airtight container and you can store it for over two weeks. I assure you. It won’t last that long because it is super addictive!
Jackfruit Chips RecipePrint
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I’m participating in #AtoZChallenge and #BlogchatterAtoZ where I’ll be sharing 26 Easy Recipes with you this April. I’m dedicating the posts to the amazing community members who helped me figure out this theme for the challenge. Thank you!