Instructions - Fried version
the Breadfruit into thin slices, and soak in water to remove the
excess starch. Fry
slices in oil until they are crisp on the outside and slightly brown.
We drain them on absorbent paper and then place them on a tray in
a warm oven until the whole batch is cooked. Don't
stack them on top of each other in the oven or they will go soft.
Remove from the oven and sprinkle with salt.
- Baked version
make the slices a little thicker and more wedge shaped, then toss
in olive oil and cajun spices before tippping out onto a baking
tray for an hour. The oven is quite hot - around 220c. [This
method is less work - you don't have to stand there and turn the
chips, and it is probably more healthy as well. This is the way
we now cook the breadfruit chips on the tasting.]
[Breadfruit chips are great served with the 'Hot
Spicy Lime Pickle' recipe. The pickle is placed in the blender and
made into a puree so that it can be spread onto the Breadfruit Chips
as thick as marmalade for those who love chillies and a tiny
skerrick for those who dont.]
to see some BEFORE and AFTER photos of our breadfruit trees surviving
Cyclone Rona in 1999.
Read more about growing Breadfruit