Hawaiian Ulu Chips

Featured in the Honolulu Star-Advertiser on August 15, 2018.
Recipe compliments of Loren Shoop, owner/founder, Ulu Mana Inc. (Oahu).



Hawaiian Ulu Chips

  • Fresh ulu (breadfruit), skin on and rinsed
  • Coconut oil
  • Garlic salt, to taste


  1. Cut a fresh ulu into quarters then cut those pieces in half to have 8 small pieces.
  2. 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.
  3. You should be left with little triangles.
  4. Fill deep fryer or pot with oil, about 1/3 to 1/2 full.
  5. Heat oil to 325 degrees then add ulu chips.
  6. You can add a few or a lot at once, making sure the temperature stays between 300-325 degrees so they don’t burn.
  7. 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.
  8. Shake off the excess oil and place the chips on a sheet pan lined with paper towels to drain.
  9. 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.


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