Fried Breadfruit Chips (Mei Fakapaku)
The Quirky Foodster Team
Ingredients
- Firm, slightly under-ripe breadfruit — 1
- Sunflower oil, for frying
- Salt, or to taste — 1/2 tsp
Method
- Peel the breadfruit and remove the core, then slice as thinly and evenly as possible using a sharp knife or mandoline.
- Pat the slices dry with a clean towel to remove excess moisture.
- Heat about 4 cm (1 1/2 in) of oil in a deep frying pan to 175°C (347°F).
- Fry the breadfruit slices in batches for 3–4 minutes, until golden and crisp, taking care not to overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle immediately with salt while still hot, and serve warm or at room temperature.
Introduction: Thin-sliced fried breadfruit chips are a popular, crunchy Tongan snack, taking advantage of the season's
abundant breadfruit harvest, often sold at roadside stalls and enjoyed on their own, salted, or dunked in
leftover coconut caramel sauce from faikakai desserts.
Cultural Background: Thin-sliced fried breadfruit chips are a popular, crunchy Tongan snack, taking advantage of the season's
abundant breadfruit harvest, often sold at roadside stalls and enjoyed on their own, salted, or dunked in
leftover coconut caramel sauce from faikakai desserts.
Tips: Slice as thin and evenly as possible for the crispest, most even chips. Fry in small batches so the oil temperature doesn't drop too much, which can make the chips greasy rather than crisp.
Variations: Serve with a warm coconut caramel dipping sauce, as some families do with leftover faikakai sauce. Season with a pinch of chilli powder for a spicier version. Naturally vegan and vegetarian.
Storage: Store in an airtight container at room temperature for up to 2 days; they will lose some crispness over time.
Reheating: Reheat in a 180°C (350°F) oven for 5–6 minutes to re-crisp.
FAQs:
Q: What kind of breadfruit works best?
A: A firm, slightly under-ripe breadfruit slices and fries most easily into crisp chips.
Q: Can I bake these instead of frying?
A: Yes, toss thin slices in a little oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway, though frying gives a crispier result.
Q: What do they taste like?
A: Mild and starchy, similar to a cross between a potato chip and a plantain chip.
- Firm, slightly under-ripe breadfruit — 1
- Sunflower oil, for frying
- Salt, or to taste — 1/2 tsp
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