What you need:
1 medium sized raw jackfruit
Oil - enough for deep frying
Salt - 12 heaped tsp
If you think the ingredient list is small and that making this is a breeze, think again. This is TIME CONSUMING!!! Attempt this only when you have lots of time on hand.
The only part I have played in the making of these chips is in clicking the photos and of course, relishing the end product. The rest of it was taken care of by my mother.
If you're still here after that warning, here's what you need to do:
Extract the edible segments from the jackfruit. Check out this article to see how to cut a jack fruit and separate its segments.
Remove the seeds and the white strips that you find on the segments.
Now cut each segment into strips of medium thickness.
Heat oil in a large, heavy bottomed pan. The larger the pan, the faster you will finish your work. The pan that you see in the pic is a copper bottom uruli which can comfortably hold several litres of oil. For authentic taste, use coconut oil. If you can't stand it or don't have access to it or just plain refuse to use it, substitute with refined oil. When the oil is hot, reduce the flame and drop in handfuls of the jack fruit strips. Stir to make sure they don't stick together.
While this is getting cooked, take 12 tsp of salt in a small vessel. Add just enough water to cover the salt. Do not stir. Keep it aside.
Stir the chips once or twice to ensure even cooking.
When the strips are three-fourths cooked, completely reduce the flame and pour in some of the salted water (roughly 1/4 cups of salted water). It will bubble up at this point....so be careful.
Let it cook for some more time until well browned and crisp. Drain on to a colander to remove excess oil.
Once it cools completely, store it in an air tight container.