Breadfruit chips are an easy and very recognizable Pacific snack that deserve a place alongside the site’s breadfruit and root-crop coverage. They help round out the archive with a more snackable preparation of an ingredient that often appears only in heavier mains and sides.
If you enjoy this style of Pacific cooking, you may also want to try ulu hash browns, pulaka coconut.
Ingredients
- 1 medium breadfruit
- 2 tablespoons oil
- 1 teaspoon salt
Instructions
- Peel the breadfruit and slice it very thinly.
- Toss the slices lightly with oil and salt.
- Bake or fry until crisp and golden.
- Drain if fried and cool slightly before serving.
Helpful Tips
- Thin even slices help the chips cook evenly.
- Do not overcrowd the pan or tray.
- Serve fresh for the best crispness.
FAQ
Can breadfruit chips be baked instead of fried?
Yes, baking works well if the slices are thin and spaced out.
What do breadfruit chips taste like?
They are mild, starchy, and crisp, similar to a root-vegetable chip.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 17 kcal |
| Fat | 0 g |
| Saturated Fat | 0.3 g |
| Carbohydrates | 4.5 g |
| Protein | 0.2 g |
| Sodium | 322.8 mg |
| Cholesterol | 0 mg |
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