Breadfruit chips

Method

Peel the breadfruit and remove the core and fibrous centre, then cut the flesh into thin, even slices approximately 3mm thick using a sharp knife or mandoline. Soak the slices in cold salted water for 15 minutes to remove excess starch, then pat completely dry with kitchen paper. Heat the oil to 170°C in a deep, heavy-bottomed pan or deep fryer, then carefully add the breadfruit slices in batches, ensuring they are submerged and do not overcrowd the pan. Fry for 3-4 minutes, stirring occasionally, until golden and crispy, then remove with a slotted spoon and drain on kitchen paper. Season generously with sea salt whilst still hot and serve immediately as a side dish or snack.