📝 About This Recipe
Transport your taste buds to the tropics with these exceptionally crunchy Fried Breadfruit Chips. Originating from the Caribbean and Pacific Islands, breadfruit transforms from a starchy, potato-like fruit into a nutty, golden delight when sliced thin and flash-fried. These chips offer a unique, satisfying snap that is lighter than a potato chip but far more flavorful, finished with a signature dusting of spiced lime salt.
🥗 Ingredients
Main Ingredients
- 1 large Mature Breadfruit (Firm to the touch, not soft or overly ripe)
- 4-5 cups Vegetable Oil (For deep frying; use a high smoke point oil like canola or peanut)
- 4 cups Ice Water (For soaking the slices)
Zesty Seasoning Blend
- 1.5 teaspoons Sea Salt (Fine grain)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Cayenne Pepper (Optional for a kick)
- 1 tablespoon Fresh Lime Zest (From about 2 small limes)
Creamy Garlic Dip (Optional)
- 1/2 cup Mayonnaise (Full fat for best flavor)
- 1 clove Garlic (Pressed or finely minced)
- 1 teaspoon Lime Juice (Freshly squeezed)
- 1/4 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the breadfruit. Using a sharp chef's knife, slice off the stem end and the opposite base so the fruit can stand upright on your cutting board.
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2
Carefully peel the thick green skin using a knife or a heavy-duty vegetable peeler until the creamy, pale flesh is fully exposed.
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3
Cut the breadfruit into quarters lengthwise. Remove the spongy, fibrous core from the center of each quarter and discard it.
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4
Using a mandoline slicer or a very sharp knife, cut the breadfruit quarters into paper-thin rounds or long planks, approximately 1/16th of an inch thick.
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5
Immediately place the slices into a large bowl of ice water. Let them soak for 10-15 minutes; this removes excess starch and ensures maximum crispiness.
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6
While the breadfruit soaks, mix the sea salt, smoked paprika, garlic powder, onion powder, cayenne, and lime zest in a small bowl. Set aside.
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7
In a separate small bowl, whisk together the mayonnaise, pressed garlic, lime juice, and black pepper to create the dipping sauce. Refrigerate until serving.
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8
Drain the breadfruit slices and lay them out on clean kitchen towels or paper towels. Pat them very dry; any residual moisture will cause the oil to splatter and make the chips soggy.
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9
Heat the vegetable oil in a deep pot or Dutch oven to 360°F (182°C). Use a deep-fry thermometer to monitor the temperature accurately.
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10
Fry the breadfruit slices in small batches to avoid crowding the pot. Fry for 2-4 minutes, turning occasionally with a slotted spoon, until they are a light golden brown and the bubbling of the oil subsides.
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11
Use a wire spider or slotted spoon to transfer the chips to a wire rack set over a baking sheet. This allows air to circulate and keeps them from getting greasy.
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12
While the chips are still hot and glistening with a bit of oil, sprinkle them generously with the Zesty Seasoning Blend.
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13
Repeat the process with the remaining batches, ensuring the oil returns to 360°F between each set.
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14
Allow the chips to cool for 5 minutes—they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Always select a 'mature' breadfruit which has slight brown staining on the skin and is very firm; avoid soft, ripe ones as they are too sweet and won't crisp. A mandoline is your best friend for this recipe to ensure uniform thickness and even cooking. Never skip the soaking step as it draws out the starches that cause chips to stick together and burn easily. If the chips are browning too fast but remain soft, lower your oil temperature by 10 degrees and fry for slightly longer. Store any leftovers in an airtight container with a piece of paper towel to maintain crunch for up to 3 days.
🍽️ Serving Suggestions
Serve alongside a chilled Caribbean lager or a refreshing ginger beer to cut through the richness. Pair with a spicy mango salsa or a traditional pineapple chutney for a sweet and savory contrast. These make an excellent crunchy side dish for grilled jerk chicken or blackened fish tacos. Arrange on a platter with the Creamy Garlic Dip in the center, garnished with extra lime wedges and fresh cilantro.