Breadfruit Chips

About This Recipe

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.

Ingredients

Serves 4

• 1 mediumgreen (unripe) breadfruit, peeled and cored
• 2 cupscoconut oil or neutral frying oil
• 1 tspsea salt

Instructions

1. 1

   Slice breadfruit

   Using a mandolin or sharp knife, slice breadfruit paper-thin (1–2 mm). Pat completely dry with kitchen paper.

2. 2

   Heat oil

   Heat oil in a deep pan to 180°C.

3. 3

   Fry in batches

   Fry a handful of slices at a time, stirring gently, for 2–3 minutes until pale golden and crisp. Do not crowd the pan.

4. 4

   Drain and season

   Drain on paper towel. Season immediately with sea salt while hot. Serve in a bowl.

Variations

• •

  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.

Storage

Store in an airtight container at room temperature up to 3 days. Do not refrigerate — they will go soft.

Frequently Asked Questions