Across the Pacific, the transformation of breadfruit into crispy chips is a beloved tradition. In Tuvalu, green (unripe) breadfruit is sliced paper-thin on a mandolin or with a sharp knife, fried in coconut oil until golden and shatteringly crisp, and seasoned with sea salt. They are eaten as a snack, served alongside fish as a side, or crumbled as a topping over soup. Their flavour is reminiscent of plantain chips with a nuttier, earthier note.
Serves 4
Using a mandolin or sharp knife, slice breadfruit paper-thin (1–2 mm). Pat completely dry with kitchen paper.
Heat oil in a deep pan to 180°C.
Fry a handful of slices at a time, stirring gently, for 2–3 minutes until pale golden and crisp. Do not crowd the pan.
Drain on paper towel. Season immediately with sea salt while hot. Serve in a bowl.
Use green breadfruit only — ripe breadfruit is too soft and moist.
Work in small batches to maintain oil temperature.
Add chilli powder or smoked paprika for a flavoured version.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Sprinkle with nutritional yeast for a cheesy-savoury version.
Drizzle with hot sauce after frying.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight container at room temperature up to 3 days. Do not refrigerate — they will go soft.
Breadfruit chips are eaten from Hawaii to Samoa, Tuvalu to Barbados. The practice of frying starchy tropical fruit into chips is shared by cultures globally wherever the fruit grows.
Yes — toss slices with a little oil and bake at 200°C for 15–18 minutes, flipping halfway. They will be crispier when fried.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (60g / 2.1 oz) · 4 servings total
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