Ulu (Breadfruit Chips)

Name: Ulu (Breadfruit Chips)
Cuisine: Samoa
Ingredients: Whole breadfruit, mature but firm, peeled — 1; Oil for deep frying; Salt, — to taste

The Quirky Foodster Team

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Ingredients

Whole breadfruit, mature but firm, peeled — 1
Oil for deep frying
Salt, — to taste

Method

Slice the peeled breadfruit very thinly using a mandoline or sharp knife.
Heat oil to 170°C (340°F) in a deep pan.
Fry the breadfruit slices in batches for 3-4 minutes until golden and crisp.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with salt while still hot and serve.

Introduction: Thin, crisp fried breadfruit chips, a popular crunchy Samoan snack side.

Cultural Background: Breadfruit (ulu) grows abundantly across Samoa, and slicing it thin before frying transforms the starchy fruit into a popular crunchy side, similar in spirit to potato chips.

Tips: Slice as thinly and evenly as possible for the crispest chips. Fry in small batches to keep the oil at a steady temperature.

Variations: Dust with a little paprika or chilli powder for a spicier version; serve alongside a simple dipping sauce.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Best fresh; a brief spell in a low oven can help restore crispness if softened.

Nutrition: Approx. 180 kcal, 2 g protein, 34 g carbohydrate, 6 g fat per serving.

FAQs:

Q: How do I choose a good breadfruit for chips?

A: Choose one that is mature but still firm, not overly soft, for the best slicing and frying results.

Q: Can these be baked instead of fried?

A: Yes, though baking gives a drier texture rather than a true crisp fry.