Have you ever tried jackfruit? I discovered it at my local Asian market last year, and I’ve been hooked ever since. While fresh jackfruit is great, I’ve found that turning it into chips is a game-changer for snack time at our house. These days, I keep a batch ready for when the afternoon munchies hit.
What I love about making jackfruit chips is how straightforward the process is. You don’t need fancy equipment or hard-to-find ingredients. Just a few basics from your pantry, and you’re good to go. Plus, they’re a nice change from regular potato chips when you want something different but still satisfying.
If you’re new to cooking with jackfruit, don’t worry – I’ve got you covered. I’ve made these chips so many times now that I know all the little tricks to get them just right. And trust me, once you try them, you’ll wonder why you didn’t make them sooner.
Why You’ll Love These Jackfruit Chips
- 3-ingredient simplicity – With just jackfruit, salt, and oil, you can make these addictive snacks at home – no fancy ingredients needed!
- Quick preparation – These chips come together in less than 45 minutes, making them perfect for when you’re craving something crunchy and homemade.
- Natural and wholesome – Unlike store-bought chips loaded with preservatives, these are made from fresh jackfruit with no artificial additives.
- Budget-friendly snack – One jackfruit can make multiple batches of chips, making this a cost-effective alternative to expensive exotic fruit snacks.
What Kind of Jackfruit Should I Use?
For making jackfruit chips, you’ll want to use young, firm jackfruit that’s not too ripe – this ensures your chips will be crispy rather than sweet and mushy. When shopping, look for jackfruit that feels firm to the touch and has a light green exterior without any dark spots or strong fruity smell. If you’re buying pre-cut jackfruit, the flesh should be pale or white-ish rather than yellow, as yellow indicates it’s too ripe for chips. Fresh jackfruit can be pretty sticky to work with, so you might want to lightly oil your knife and hands before cutting into it. If you can’t find fresh jackfruit locally, some Asian markets carry frozen young jackfruit that works well for chips too.
Options for Substitutions
While this is a pretty simple recipe, here’s what you should know about possible substitutions:
- Raw jackfruit: This is the star ingredient and can’t really be substituted if you want true jackfruit chips. However, if you’re just looking for a similar snacking experience, you could use green plantains or breadfruit using the same method.
- Oil: Any neutral-flavored oil with a high smoke point works well here. Try vegetable oil, canola oil, or peanut oil. Coconut oil can add a nice tropical touch, though it might slightly change the flavor.
- Salt: Regular table salt works fine, but you could try sea salt or kosher salt for a different texture. You can also experiment with other seasonings like chili powder or black pepper for different flavor variations.
- Water: Water is just for cleaning and preparation, so no substitutions are needed here – it’s purely functional!
Watch Out for These Mistakes While Cooking
The biggest challenge when making jackfruit chips is dealing with the sticky sap – before you start, coat your knife and cutting board with oil to prevent the fruit from sticking, and keep a bowl of warm water nearby to clean your hands as you work. Getting the thickness right is crucial – cutting the slices too thick will result in chewy chips that won’t crisp up properly, so aim for thin, uniform slices about 2-3mm thick. Another common mistake is not patting the jackfruit slices completely dry before frying – any excess moisture will cause the oil to splatter and prevent the chips from getting crispy, so take extra time to thoroughly dry each slice with paper towels. For perfectly crispy chips, maintain a medium-high oil temperature (around 350°F) and avoid overcrowding the pan, as this will lower the oil temperature and make your chips greasy instead of crunchy.
What to Serve With Jackfruit Chips?
These crunchy jackfruit chips make a perfect snack on their own, but they’re even better when paired with your favorite dips! Try serving them with a cool Greek yogurt dip or classic hummus for a satisfying crunch-and-dip combo. Since jackfruit chips have a naturally sweet-savory flavor, they also go really well with spicy salsa or guacamole if you want to add a kick. I like to serve these chips alongside other snacks like nuts and dried fruits for a fun tropical-themed party platter or afternoon nibble board.
Storage Instructions
Keep Crispy: Let your jackfruit chips cool completely before storing them – this is key to keeping that nice crunch! Put them in an airtight container or mason jar, and they’ll stay fresh and crispy for up to 2 weeks at room temperature. Just make sure to keep them in a cool, dry place away from direct sunlight.
Container Tips: If you live in a humid climate, try adding a small paper towel or silica gel packet to the bottom of your storage container. This helps absorb any extra moisture that might make your chips go soft. And remember – every time you open the container, you’re letting in moisture, so try to seal it back quickly!
Portion: Consider dividing your chips into smaller portions if you’re making a big batch. This way, you can keep most of them sealed while having a separate container for snacking, which helps maintain the crispiness of the remaining chips longer.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-400
- Protein: 5-10 g
- Fat: 5-10 g
- Carbohydrates: 70-80 g
Ingredients
- 1 raw jackfruit with firm flesh
- Salt (as needed)
- Oil (as needed)
- Water (as needed)
Step 1: Prepare the Jackfruit
Start by cleaning the jackfruit.
It is important to apply oil on your hands and knife to prevent the sticky gum from adhering to them.
Carefully separate the flesh from the jackfruit and cut the edible parts into long pieces.
Step 2: Heat the Oil
In a pan, heat enough oil for deep frying over medium heat.
Wait until the oil is appropriately hot before adding the jackfruit pieces.
You can test the oil by dropping a small piece in; it should sizzle and float to the top quickly.
Step 3: Deep Fry the Jackfruit
Add the jackfruit pieces to the hot oil.
Fry them by stirring occasionally to ensure even cooking.
Listen for the change in sound, which indicates when they are crispy and ready to be removed from the oil.
Step 4: Season the Chips
Once the jackfruit chips are fried and golden, add one teaspoon of salted water to the hot chips.
Be cautious, as this may cause the oil to splatter.
Optionally, you can add a pinch of turmeric to the salted water for an extra flavor and color boost.
Mix the chips well to ensure the seasoning is evenly distributed.
Step 5: Cool and Store
Remove the chips from the pan and let them drain on paper towels to absorb excess oil.
Repeat the frying and seasoning process for any remaining jackfruit pieces.
Once cooled, store the chips in an airtight container to keep them crispy and fresh.
