Jackfruit chips add variety to ‘salty snacks’,. a popular group of food item. However, the quality of finished product depends on the quality and suitability of raw material. In the present investigation 34 jackfruit types surveyed and selected in the hilly zone of Karnataka were studied to find their suitability for chips. Analysis of coefficient of variance for 9 characters in chips type jackfruits revealed a greater variability in the zone. Flake thickness, bulb length, TSS, total and reducing sugars exhibited a considerable amount of variation. Those jackfruit selections found organoleptically superior in the present study for chips making (SRS-26, SRS-3, UKY-5 and SRS-4), had a range for reducing sugars from 0.87 per cent (SRS-26) to 2.17 per cent (SRS-4). Starch content and dry matter determined the yield of processed products. Although, these parameters expressed a lower level of variation among the selections, the high chips yielding selection SRS-3 (56.00%) was associated with maximum dry matter content (27.50%). It also had higher scores for overall acceptability along with other accessions viz., SRS-26, SRS-4 in terms of organolyptic evaluation. Hence, these parameters should be taken into account along with flake thickness, bulb length, TSS and reducing sugars while selecting the jackfruit genotypes for improving yield and quality of chips.