Thinly sliced raw jackfruit deep-fried to golden crispness, creating a crunchy and addictive traditional snack.
The Ultimate Guide to Crispy Kerala Style Jackfruit Chips (Chakka Varuthath)
If you’ve ever visited the lush landscapes of Kerala, you know that the Jackfruit (Chakka) is more than just a fruit it’s a culinary icon. Among the many delicacies made from this giant fruit, Jackfruit Chips (Chakka Varuthath) stand out as the ultimate crispy, salty, and addictive snack.
What Makes Kerala Jackfruit Chips So Special?
Unlike potato chips, Kerala jackfruit chips have a unique firm crunch and a subtle sweetness that balances perfectly with salt. They are traditionally fried in pure coconut oil, which gives them a distinct aroma and a long shelf life.
Step-by-Step Preparation
- Prepping the Raw Jackfruit
- The secret to the perfect chip lies in using firm, unripe jackfruit.
- The Peel: Start by removing the thick, thorny green outer skin.
- The Flesh: Cut the fruit in half and carefully extract the yellow bulbs (flesh) one by one.
The Seeds: Split each bulb open to remove the seed and the thin inner skin. Keep the cleaned bulbs in a separate bowl.
- Slicing for Maximum Crunch
Once you have your cleaned bulbs, slice them into long, thin strips. Consistency is key here—even slices ensure that every chip fries at the same rate, preventing some from burning while others remain soft.
- The Frying Process
- Heat the Oil: Use a heavy-bottomed frying pan (like a traditional kadai).
- Fry in Batches: Add the slices in small batches to avoid crowding the pan.
- The Temperature: Fry on medium-high heat. You’ll know they are ready when the bubbling sound of the oil subsides and the chips turn a beautiful golden yellow and feel stiff to the touch.
- Drain: Use a slotted spoon to strain the excess oil and set them aside.
- The Signature Salt Seasoning
The seasoning method for Kerala chips is unique. Instead of dusting with dry salt, a salt-water solution is used.
Mix salt into a small bowl of water until fully dissolved.
While the chips are still warm, sprinkle this salt water over them and toss them well. This ensures every nook and cranny of the chip is perfectly seasoned.
- Storage Tips
To keep that satisfying “snap,” allow the chips to cool completely before moving them. Store them in an airtight container to prevent them from getting soggy. If stored correctly, they can stay fresh and crispy for weeks!
Pro-Tips for Success:
- Oil Choice: While any vegetable oil works, using Coconut Oil will give you the most authentic “Village Style” flavor.
- Safety First: Be careful when sprinkling salt water over the chips ensure they are removed from the main heat to avoid any dangerous oil splatters.
- Color Check: Don’t wait for them to turn brown; jackfruit chips should be a vibrant, sunny yellow.
Ready to Try It?
Making Chakka Varuthath is a labor of love, but the result is a snack that is far superior to anything you can buy in a grocery store. Whether you’re serving them with afternoon tea or sharing them with friends, these chips are guaranteed to be a hit.
