Jackfruit Chips

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.

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.

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.

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).

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.

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.

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.