The Making of a Masterpiece: How to Prepare Jackfruit Chips

March to mid-June are not just the months of summer and summer vacation. They are also the best time of the year. 

Ask me why because this is the time of the year when most of my favorite fruits will be available in abundance. Mangoes, Watermelon, Jackfruits, Manila tamarind (Or kodukapuli as we call it), all these fruits will be the staple in our home throughout the summer.

And growing up, summer has become my favorite season of all. The first reason is that summer for me would feel much like a homecoming celebration. Just as a homecoming event brings loved ones from near and far to reconnect, the summer months bring in some warmth amidst the heat waves; I was happy welcoming my cousins then, and now my grandkids. 

 The second reason is eating my favorite fruits of all time, all day, every day. I remember vividly roaming the streets as a kid collecting different varieties of mangoes.

Okay, let’s skip to the story.

One of my favorite summer vacation memories was preparing snacks with my aunts, cousins, and grandparents, and relishing them to the maximum.

And our entire family’s favorite was Jackfruit chips. We would all gather up in the tiny kitchen with big smiles and never-ending stories and gossip to talk about.

The preparation would take around 2 hours. And transferring it to a snack bowl and relishing it when they are still warm was nothing but divine and delicious.

Here’s how to prepare jackfruit chips (Well! Here’s how we used to prepare the kathal chips/ jackfruit chips)


  • # 2 cups Jackfruit/Kathal flesh, half-ripe
  • # 1/4 tsp Turmeric powder
  • # 1-2 tbsp Salt
  • 1 glass of Water
  • Coconut oil, for deep frying

Instructions to prepare:

  • 1. Slice the jackfruit flesh lengthwise into slightly thin wedges.
  • 2. Sprinkle turmeric powder and mix well. 
  • 3. Heat oil in a heavy-bottomed frying pan.
  • 4. Fry the jackfruit in small batches on medium flame heat till they’re crisp.
  • 5. Add some salt and mix it in a glass of water.
  • 6. Once the jackfruits are deep-fried enough, add a teaspoon of salt water to the frying oil. 
  • 7. Strain the chips on a plate lined with a kitchen towel.
  • 8. Let it cool
  • 9. Transfer it to an airtight container.

Important note from your Janaki Paati: Thoroughly apply coconut oil to your hands and knives before slicing the jackfruit. 

These jackfruit chips can be stored in an airtight container for over two weeks. But let me tell you some truth, they are so delicious that it would hardly last for 2-3 days. My cousin gang and I would sneak and have half the jack fruit chips amidst the preparation itself.

"And yes! While writing this story and recipe for you, my temptation and cravings for the jackfruit chips grew 5x more."

I know you are tempted as much as I am to taste the jackfruit chips. Before you start with the 2-hour preparation, order and try my authentic Kerala-style jackfruit chips now!

Janaki Paati ❤️

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