Praslin Breadfruit Chips
Rooted in island kitchens, this coastal snack balances simple technique with sunny flavor and crisp texture. On Praslin, a Seychelles gem, families have long turned backyard bounty into crunchy chips that accompany afternoon chats, beach picnics, and cookups. The method is straightforward: thin slicing, careful frying, and warm-seasoned finishing that lets a humble staple shine.
Background
Travelers and traders once crossed the Indian Ocean, and island communities adapted new crops into everyday cooking. In home kitchens, slicing and frying created a portable, satisfying nibble for fish shacks, market stalls, and festive gatherings. Today the chips remain a beloved bite—salty, crisp, and ready for sharing.
Ingredients
- 1 medium breadfruit, firm-ripe
- About 2 cups coconut oil, for shallow-frying
- sea salt, to taste
- Optional: pinch of chili powder
- Optional: crack of black pepper
- Optional: wedges of lime, for serving
Preparation
- Rinse and dry the breadfruit. Quarter it, trim away the fibrous core, and peel.
- Slice thinly and evenly—aim for translucent rounds or half-moons so the chips fry crisp.
- Rinse the slices briefly to lift surface starch, then pat completely dry; moisture can cause spattering.
Cooking
- Warm a deep, heavy skillet or pot and add enough coconut oil to create a shallow-fry depth. Heat until the surface shimmers and a test slice bubbles actively without scorching.
- Fry a single layer of slices at a time, stirring gently to keep them from sticking together.
- Watch closely: when edges turn pale gold and the centers lose opacity, lift the slices out with a spider or slotted spoon and drain on paper or a rack.
- While still hot, season lightly with sea salt. For warmth and color, dust with a touch of chili powder and a hint of black%20pepper. If you enjoy brightness, finish with a small squeeze of lime just before serving.
- Skim any browned bits from the oil, then repeat with remaining slices, keeping the coconut oil hot and clear.
Serving and enjoyment
Serve warm and crisp as a snack, or pair with grilled seafood, tangy slaws, and island curries. The chips add crunch to salads, make a great bar bite with a cool drink, and invite sharing at picnics or sunset gatherings.
Tips and variations
- Control texture by slice thickness: thinner results in ultra-crisp chips; slightly thicker gives a tender center with crisp edges.
- Season immediately after frying so sea salt adheres evenly.
- Keep batches small to maintain the heat of the coconut oil for fast, even browning.
- For a citrus lift, offer wedges of lime at the table so guests can add just before eating.
- Prefer extra heat? Add a touch more chili powder to one batch and label it for the spice lovers.
Storage
Cool completely, then store in an airtight container with a paper towel to absorb any residual oil. If they soften, re-crisp briefly in a low oven and season again with a whisper of sea salt if needed.