This crispy durian chips recipe started as an experiment but quickly became a full-blown obsession. Thailand’s king of fruits, thinly sliced and golden, fried to crispy perfection. So easy, so good, and perfect for your next party snack!
🍚 Ingredient tips and substitutes
- Durian Use firm, unripe durian fruit with pale flesh; soft or ripe ones won’t slice well and turn mushy when fried.
- Oil The best oil for making homemade chips is a neutral, high-smoke-point oil like vegetable, canola, or sunflower oil.
- Salt Optional, a light sprinkle after frying adds a nice contrast to the natural sweetness.
🍴 More durian recipes to try
Serve these crispy Thai durian chips fresh out of the fryer while they’re still crunchy. They make a fun snack for parties, and even the skeptics will reach for more! Please follow me on Facebook, Instagram, and Pinterest!
Durian Chips Recipe
Equipment
- Sharp knife or mandole slicer (for thin, even slices)
- Large frying pan or wok
- Slotted spoon or mesh skimmer
- Cooling rack or paper towel-lined tray
- Bowl (for tossing with salt, if using)
Ingredients
- 15 oz durian flesh
- oil as needed for deep-frying
- salt optional, to taste
Instructions
- Slice firm, unripe durian as thinly and evenly as possible (use a mandoline if you have one).
- Heat neutral oil in a deep pan over medium heat until hot.
- Fry durian slices in small batches until golden and crispy, stirring gently to prevent sticking.
- Drain chips on a wire rack or paper towel using a slotted spoon.
- Sprinkle with salt (optional) once cooled and serve when crisp.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make durian chips
- Peel the durian and slice (use a mandoline slicer if you have it) the firm, unripe flesh as thinly and evenly as possible. The thinner the slice, the crispier the chip!
- Heat a generous amount of neutral oil in a deep pan over medium heat until hot but not smoking.
- Gently add the durian slices in small batches, frying until light golden and crispy. Stir occasionally to keep them from sticking together.
- Use a slotted spoon or spider strainer to transfer the chips to a wire rack or paper towels to drain excess oil.
- Once cooled, sprinkle with a pinch of salt if you like, and serve when fully crispy. Enjoy!
❓Frequently asked questions
How to store homemade chips? Store homemade chips in an airtight container at room temperature. Keep them in a cool, dry place away from sunlight to stay crispy. For best texture, eat within 1 week. If they lose their crunch, pop them in the oven for a few minutes to revive them.
How many calories are in durian chips? Durian chips contain about 150 to 180 calories per 30-gram serving. The exact number depends on the thickness of the slices and the amount of oil used.
Can I make these in the oven or air fryer? Yes, but the texture may be different.
- Oven method: Bake at 120°C (250°F), flipping halfway, until dry and crisp (about 40–60 minutes).
- – Air fryer method: Cook at 130°C (265°F) in batches for 15–20 minutes, shaking occasionally.
Where to buy durian chips in Bangkok? You can buy durian chips in Bangkok at local markets like Chatuchak Market, Or Tor Kor Market, and Sampeng Market. They’re also sold in most Big C, Tops, and Gourmet Market branches. For tourists, you’ll often find them in souvenir shops and at Don Mueang or Suvarnabhumi Airport too.
