Jackfruit Chips or Chakka Upperi is a popular teatime snack from Kerala, South India. They are crispy, crunchy and tasty and it is easy to make!
2 cups Jackfruit flesh, half-ripe, cut into long wedges
1/4 tsp Turmeric powder
1–2 tbsp Salt
1 glass of Water
Coconut oil, for deep frying
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.
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.
Be extra careful while adding saltwater 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.
- Category: Snacks
- Method: Stovetop
- Cuisine: Kerala
Keywords: jackfruit chips recipe, chakka upperi, jackfruit chips