Breadfruit Chips (Mā Bōbō)
The Quirky Foodster Team
Ingredients
- Firm, slightly under-ripe breadfruit, peeled — 1
- Oil for deep frying
- Salt — to taste
Method
- Slice the breadfruit as thinly and evenly as possible, using a mandoline if available.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the breadfruit slices in batches until golden and crisp, about 3–4 minutes, turning occasionally.
- Drain on paper towels.
- Season with salt while still hot.
Introduction: Thin slices of breadfruit fried until golden and crisp, a simple, addictive snack found across Marshallese households.
Cultural Background: With breadfruit trees common on many islands, frying thin slices into chips is a practical, well-loved way to use the fruit as a snack, particularly popular with children and at casual gatherings.
Tips: Slice as thinly and evenly as possible for the crispest, most even chips. Fry in small batches so the oil temperature doesn’t drop too much.
Variations: Dust with a little chilli powder or paprika for extra flavour. Serve with a coconut-based dipping sauce.
Storage: Store cooled chips in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in an oven at 180°C (350°F) for 4–5 minutes to re-crisp if they’ve softened.
Nutrition: Per serving (approx.): 160 kcal, 1 g protein, 8 g fat, 22 g carbohydrate.
FAQs:
Q: What breadfruit ripeness works best?
A: A firmer, slightly under-ripe breadfruit slices and fries
Q: Can these be baked instead?
A: Yes, toss lightly in oil and bake at 200°C (400°F) for 15–20
- Firm, slightly under-ripe breadfruit, peeled — 1
- Oil for deep frying
- Salt — to taste
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