• Margaret Pahos

Potato Chips with BBQ Pulled Jackfruit



This Sweet Potato Chips with BBQ Pulled Jackfruit is the ultimate light dinner. Its easy to make and full of flavour with a meaty texture and smoky flavour.


Jackfruit is becoming one of the most popular new ingredients on the market so I couldn’t help but do a little research and find out more about it. Jackfruit aka Jack Tree is a species of tree in the fig family (winner!) and is rich in several types of antioxidants, vitamins, minerals and fibre. Its density and texture is similar to a pineapple but the taste is quite distinctive. They say it tastes like pulled pork, so I decided to give it a try.



I was really happy to have discovered Ceres Organics sells Young Jackfruit in their BPA free lined cans range and so it was an easy choice to try this rather than buying the whole fruit and not knowing how to open it up (apparently it is a bit of a job and time consuming to prepare as it has a massive skin and you need to hack through it).


So what do we do first? I would prepare all the ingredients (avocado, chilli, lime etc) used to garnish and top the sweet potatoes and BBQ pulled jackfruit. This way, once everything is cooked and still hot you are prepared and ready to assemble.


Now prepare the jackfruit. After opening the can of Jackfruit make sure you rinse it and tear it apart with your hands. This halves the cooking time as many people cook the pieces as a whole and whilst cooking they tear it apart with two forks. Trust me, tearing it apart prior to cooking is simpler, easier and faster. It will surprise you to see the uncanny resemblance and texture to shredded pork and chicken. Once you have done this simply add it to a pot with the coconut oil and garlic. Sauté it for a few minutes and then add the sauces and water. Cook it for 15-20 minutes but check on it and stir every 5 minutes.


While this is simmering start on the sweet potatoes. Slice up the sweet potatoes with a good knife into thick chips. I cut mine about a finger size. Now add them to big bowl and sprinkle the corn flour / arrowroot flour and seasoning over them. This helps to crisp them up. Toss them well so they are covered with a thin layer of the flour. Next spread them over a tray lined with baking paper and make sure each chip is not touching another chip. Using extra virgin olive oil, spray them and place in a hot preheated oven (the oven MUST be preheated). It is really important half way through the baking process you flip them to ensure a crispy chip all the way around. And that’s really it! It’s not tricky and once you realise how great the sweet potoatoes taste you’ll start adding different spices to them (but that’s for a different recipe…)



Now that everything is prepared it’s time to assemble this healthy yet indulgent meal! Spread the sweet potato chips over a platter and top with the BBQ pulled jackfruit (make sure it is still warm). Add slices of avocado and chilli and a few dollops of sour cream. Squeeze a good amount of lime over the jackfruit and sprinkle some parsley or coriander. Serve with extra lime wedges. Time to devour and enjoy x










Serves 4-6


BBQ Pulled Jackfruit:

2 x 400g Ceres Organic Jackfruit

4 cloves garlic, minced

2 tbs coconut oil

¼ cup BBQ sauce

¼ cup Ceres Organics Tomato Passata

½ cup water


1. Rinse and drain the jackfruit and using your hands tear the jackfruit into shreds and cut away any seeds. It will resemble pulled pork.

2. Add it to a pot along with the coconut oil and garlic and sauté for 3 minutes. Add the sauces and water, bring to boil and then simmer for 15 minutes, stirring and checking occasionally in case more water or sauce is needed. Once cooked, turn off heat.


Sweet Potato Chips:

800g sweet potato

2 tbs corn flour / arrowroot flour

1 tsp sea salt / pepper

extra virgin olive oil / EVOO spray


1. While the jackfruit is cooking, prepare the sweet potatoes. Preheat oven to 220C fan forced. Cut the sweet potato evenly into thick chips and place in a deep large bowl.

2. Sprinkle the corn / arrowroot flour and season. Toss to combine well. Arrange in a single layer in a lined tray and spray with extra virgin olive oil.

3. Bake for 15 minutes. Turn over and bake a further 10 minutes. Remove from oven and set aside.


To Garnish:

1 large avocado, peeled and sliced

2-3 dollops sour cream/ vegan sour cream

red/ green chilli, sliced

juice from half a lime

parsley or coriander


Place onto a serving platter the sweet potatoes and top with the BBQ jackfruit. Spread dollops of sour cream, slices of avocado and chilli and sprinkle herbs of choice (parsley or coriander). Finally squeeze over the BBQ jackfruit some lime juice and serve. Enjoy!




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