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Breadfruit Chips

(Photo by ShutterSparks/Flickr)

(Photo by ShutterSparks/Flickr)


Choose a firm, unripe fruit and remove the skin with a sharp knife. Cut
lengthways into 6-8 wedges, then cut each wedge crossways into very
thin slices, no more than 2 mm (1/12 in) thick. Sprinkle lightly with
ground turmeric and salt, rubbing evenly over the slices. Leave for 15
minutes, then dry on paper towels to absorb as much of the moisture as

Heat oil for deep frying (coconut oil is traditional but peanut oil is
more readily available, and healthier) and fry a handful of chips at a
time on medium high heat. When golden brown remove on a slotted spoon
and drain on paper towels. Continue until all the chips are fried. When
quite cold store in an airtight container and use within a week.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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