Hawaiian Ulu Chips
- Fresh ulu (breadfruit), skin on and rinsed
- Coconut oil
- Garlic salt, to taste
Hawaiian Ulu Chips
Featured in the Honolulu Star-Advertiser on August 15, 2018.
Recipe compliments of Loren Shoop, owner/founder, Ulu Mana Inc. (Oahu).
Ingredients:
Directions:
- Cut a fresh ulu into quarters then cut those pieces in half to have 8 small pieces.
- Putting the skin side of the ulu towards the blade, use a mandolin or sharp knife to cut the ulu to 1/8'' thick slices.
- You should be left with little triangles.
- Fill deep fryer or pot with oil, about 1/3 to 1/2 full.
- Heat oil to 325 degrees then add ulu chips.
- You can add a few or a lot at once, making sure the temperature stays between 300-325 degrees so they don’t burn.
- Once the chips are light golden brown and the air bubbles stop coming out of the chips, pull them out of the oil with a metal strainer.
- Shake off the excess oil and place the chips on a sheet pan lined with paper towels to drain.
- While they are still hot, lightly sprinkle with garlic salt.
Notes: Find fresh ulu in season (July-October) at farmers markets and some grocery stores. An ulu is ripe when you can see a lot of white sap on the outside of the fruit and the fruit turns a yellow/lime green color. Leave freshly picked fruit in the fridge for 3-4 days before using. For long term storage put chips in an air-tight container or zipper bag. Do not put in refrigerator. They should last at least 1 month in the pantry.
Nutrient analysis for Hawaiian Ulu Chips is unavailable.
