Jackfruit Chips

🔥 Prep

• Rinse and drain the 250 g raw jackfruit arils, then pat them dry with a clean kitchen towel.
• Slice the arils into thin, uniform chips about 2–3 mm thick using a sharp knife or mandoline.
• Measure out 300 ml coconut oil and pour it into a deep frying pan or kadai.
• Dissolve 1 tsp salt in 50 ml water to prepare a brine solution.

🔥 Cook

• 1. Heat the coconut oil over medium-high heat until it shimmers and a small chip sizzles immediately upon contact (about 180 °C).
• 2. Working in batches to avoid overcrowding, gently add a handful of jackfruit chips to the hot oil.
• 3. Fry the chips for 2–3 minutes, stirring occasionally with a slotted spoon, until they turn light golden and crisp.
• 4. Using the slotted spoon, remove the chips and let excess oil drain back into the pan, then transfer them to a plate lined with paper towels.
• 5. Immediately drizzle the hot chips with the prepared salt‑water brine (1 tsp salt in 50 ml water) and toss to coat evenly.
• 6. Spread the seasoned chips in a single layer on fresh paper towels to absorb any remaining oil and allow the coating to set for 1 minute.
• 7. Repeat steps 2–6 until all chips are fried and seasoned.
• Serve the jackfruit chips warm in a bowl as a crunchy snack.
• Pair with a hot cup of filter coffee or masala chai for an authentic South‑Indian treat.
• Offer alongside coconut chutney or a spicy tomato‑based dip for extra flavor.