Banana Chips, Tapioca Chips and Jackfruit Chips

Ingredients

• 500 g Tapioca (Also known as cassava or kappa; choose a fresh, firm root)
• 3 cup Coconut Oil (For deep frying; essential for the authentic Kerala flavor)
• 1.5 tsp Salt (To be mixed with water)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 3 tbsp Water (To make the seasoning solution)
• 1 tsp Red Chili Powder (Adjust to your spice preference)

Instructions

1. 1

   Prepare the Tapioca

   • Peel the tapioca root. First, remove the tough outer brown skin, then peel off the slightly thinner pinkish layer underneath until you reach the white flesh.
   • Wash the peeled root thoroughly under cold running water.
   • Using a mandoline slicer or a very sharp knife, slice the tapioca into paper-thin, uniform rounds. Aim for a thickness of about 1-2 mm.
2. 2

   Wash and Dry the Slices

   • Place the tapioca slices in a large bowl of water and rinse them 2-3 times to wash away the excess starch. This step is crucial for achieving maximum crispiness.
   • Drain the slices completely in a colander.
   • Spread the slices in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. Any remaining moisture will cause the oil to splatter and can result in soggy chips.
3. 3

   Prepare Seasoning and Heat Oil

   • In a small bowl, mix the salt, turmeric powder, and 3 tablespoons of water. Stir until the salt is fully dissolved. Keep this solution ready.
   • Heat the coconut oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if the oil is ready, drop a small slice of tapioca into it; it should sizzle immediately and float to the surface.
4. 4

   Fry and Season the Chips

   • Carefully add a handful of the dried tapioca slices to the hot oil, ensuring not to overcrowd the pan. Fry in batches.
   • Fry for about 2-3 minutes, stirring occasionally, until the slices are lightly crisp and the vigorous bubbling subsides.
   • Carefully add 1/2 teaspoon of the prepared salt-turmeric water into the hot oil. Stand back as it will sizzle and splatter intensely for a few seconds.
   • Continue to fry until the sizzling sound completely stops and the chips are a beautiful golden yellow and perfectly crisp. This should take another 1-2 minutes.
   • Using a slotted spoon, remove the chips from the oil and drain them on a wire rack or a plate lined with paper towels.
5. 5

   Final Seasoning and Serving

   • Repeat the frying process for the remaining batches of tapioca slices.
   • While the chips are still hot, transfer them to a large mixing bowl.
   • Sprinkle the red chili powder over the chips and toss gently to coat them evenly.
   • Allow the chips to cool completely to room temperature. They will become even crispier as they cool.
   • Serve immediately or store in an airtight container for up to a week.

Ingredients

• 1 kg Unripe Jackfruit (Bulbs separated and deseeded)
• 3 cup Coconut Oil (For deep frying)
• 1 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 8 cup Water (For soaking)
• 0.5 tsp Red Chili Powder (Optional, for extra spice)

Instructions

1. 1

   Prepare Workspace and Jackfruit

   • Generously apply 1 tbsp of coconut oil to your hands and knife to prevent the jackfruit's sticky latex from adhering.
   • Cut the raw jackfruit into large sections. Carefully remove the central core and the outer spiky skin.
   • Separate the individual bulbs from the fibrous parts. Slit open each bulb and remove the seed inside.
2. 2

   Slice the Bulbs

   • Using a sharp knife or a mandoline slicer, cut the deseeded jackfruit bulbs into thin, uniform slices. Consistent thickness is key for even frying.
3. 3

   Soak in Turmeric Water

   • In a large bowl, dissolve the turmeric powder in 8 cups of water.
   • Add the jackfruit slices to the turmeric water and let them soak for 15-20 minutes. This helps remove any residual latex and imparts a beautiful golden color.
4. 4

   Drain and Dry Thoroughly

   • Drain the soaked slices completely using a colander.
   • Spread the slices in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. This step is crucial for achieving maximum crispiness and preventing oil splatters.
5. 5

   Heat Oil for Frying

   • Pour 3 cups of coconut oil into a deep, heavy-bottomed pan (kadai) and heat over medium-high flame. The oil is ready when a small slice dropped in sizzles and rises to the surface immediately (around 350°F / 175°C).
6. 6

   Fry the Chips in Batches

   • Carefully slide a handful of the dried jackfruit slices into the hot oil. Do not overcrowd the pan.
   • Fry for 5-7 minutes, stirring occasionally, until the vigorous bubbling subsides and the chips are golden brown and crisp.
   • Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
7. 7

   Season and Cool

   • While the chips are still hot, transfer them to a large bowl.
   • Sprinkle with salt and optional red chili powder. Toss gently to coat evenly.
   • Allow the chips to cool completely to room temperature before storing.
8. 8

   Store for Freshness

   • Once completely cool, store the jackfruit chips in an airtight container to maintain their crunch. They will stay fresh for up to 2 weeks.