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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


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.


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