📝 About This Recipe
Transport your taste buds to the sun-drenched shores of the West Indies with these quintessential Caribbean snacks. Breadfruit chips are a beloved street food staple, prized for their unique starchy texture that transforms into a nutty, buttery crunch when fried. This recipe captures the perfect balance of savory earthiness and citrus brightness, offering a tropical alternative to the humble potato chip that is both satisfying and exotic.
🥗 Ingredients
The Breadfruit
- 1 large Mature Green Breadfruit (firm to the touch, not soft or overripe)
- 4 cups Cold Water (for soaking)
- 1 tablespoon Sea Salt (for the soaking brine)
Frying Medium
- 2 cups Coconut Oil (refined for high smoke point)
- 1 cup Vegetable Oil (to balance the richness)
Signature Seasoning
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a kick)
- 1 tablespoon Fresh Lime Zest (finely grated)
👨🍳 Instructions
-
1
Prepare a large bowl with the 4 cups of cold water and 1 tablespoon of sea salt. Stir until dissolved; this brine prevents the breadfruit from oxidizing and adds internal seasoning.
-
2
Using a sharp chef's knife, slice the stem off the breadfruit and peel the thick, bumpy green skin away until the pale, cream-colored flesh is exposed.
-
3
Cut the breadfruit in half lengthwise, then into quarters. Remove the spongy, fibrous core from each quarter and discard.
-
4
Using a mandoline slicer or a very sharp knife, slice the breadfruit quarters into paper-thin rounds or wedges (about 1/16th of an inch thick). Consistency is key for even cooking.
-
5
Immediately submerge the slices into the salted water bath. Let them soak for 10-15 minutes to remove excess starch.
-
6
Drain the slices and spread them out on clean kitchen towels or paper towels. Pat them thoroughly dry; any moisture left will cause the oil to splatter and prevent crisping.
-
7
In a small bowl, whisk together the fine sea salt, smoked paprika, garlic powder, cayenne, and lime zest. Set this seasoning blend aside.
-
8
In a deep skillet or heavy-bottomed pot, heat the coconut and vegetable oils to 350°F (175°C). Use a candy thermometer to ensure accuracy.
-
9
Carefully add a handful of breadfruit slices to the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy chips.
-
10
Fry the chips for 3-5 minutes, turning occasionally with a slotted spoon, until they are a beautiful golden brown and the bubbling of the oil has significantly subsided.
-
11
Use a spider skimmer or slotted spoon to remove the chips and transfer them to a wire rack set over a baking sheet to drain.
-
12
While the chips are still hot and glistening with oil, sprinkle them generously with the prepared seasoning blend so it adheres perfectly.
-
13
Repeat the frying process in batches until all the breadfruit is cooked, allowing the oil to return to temperature between batches.
-
14
Allow the chips to cool completely; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Choose a 'full' breadfruit that is firm; if it is soft, it is too ripe and will be sweet rather than savory. A mandoline is highly recommended for uniform thickness, which ensures every chip finishes at the same time. If you don't have coconut oil, vegetable or canola oil works, but coconut oil provides that authentic tropical aroma. Store cooled chips in an airtight container immediately to prevent them from becoming soggy in humid weather. To revive day-old chips, toss them in a 300°F oven for 3-5 minutes.
🍽️ Serving Suggestions
Serve alongside a spicy Caribbean mango salsa for a sweet and heat contrast. Pair with a cold Red Stripe beer or a refreshing glass of sorrel juice. Use them as a unique, sturdy vessel for scooping up saltfish buljol. Place in a brown paper bag for an authentic street-food style presentation. Serve with a side of creamy avocado mash or 'chow' dip.