Spicy Sukun Chips
Snek • Malaysia
How to Make Spicy Sukun Chips (Traditional & Healthy Version)
Spicy Sukun Chips, locally known as 'kerepek sukun pedas', are a beloved Malaysian snack made from breadfruit (sukun) — a tropical fruit cherished in many kampung (villages) throughout Malaysia. This crunchy, golden treat is a staple during festive open houses, communal gatherings, and as a quick, satisfying vegetarian snack at home. The chips are thinly sliced, lightly tossed with aromatic spices, and then baked or air-fried to crispy perfection, making them a healthier alternative to typical deep-fried snacks. Breadfruit grows abundantly in Malaysia’s coastal and rural areas, especially in Penang and Kedah. Its mild, potato-like flavor provides a perfect canvas for bold local spices such as cili kering (dried chilies), kunyit (turmeric), and fresh daun limau purut (kaffir lime leaves). The result: an addictive, spicy, and slightly tangy chip that reflects the multicultural tapestry of Malaysian cuisine, blending Malay, Indian, and Chinese influences. Spicy Sukun Chips are ideal for those seeking a crunchy, spicy snack with authentic local flavors, minus the guilt of excessive oil or empty calories.
Bahan-bahan(untuk 1 small bowl (approx. 40g))
- 1 medium Sukun (breadfruit) (peeled and thinly sliced)
- 6 pods Cili kering (dried red chilies) (soaked and blended)
- 3 cloves Bawang putih (garlic) (minced)
- 2 bulbs Bawang merah (shallots) (sliced)
- 1 stalk Serai (lemongrass) (white part only, finely chopped)
- 1/2 tsp Kunyit (turmeric powder)
- 1/2 tsp Garam (salt)
- 1 tbsp Minyak zaitun (olive oil) (or use canola for milder taste)
- 3 leaves Daun limau purut (kaffir lime leaves) (thinly sliced) - pilihan
- 1/2 tsp Gula perang (brown sugar) - pilihan
Arahan
- 1
Prepare the sukun by peeling and slicing it thinly (about 2mm thickness). Soak in lightly salted water for 5 minutes to remove excess sap and prevent browning.
5 minutes
Use a mandolin for even slices and extra crispiness.
- 2
Blend soaked cili kering, bawang putih, bawang merah, and serai into a smooth paste.
5 minutes
Add a splash of water if needed for easier blending.
- 3
In a large bowl, toss the sukun slices with the blended spice paste, kunyit, garam, and minyak zaitun until each slice is well coated.
3 minutes
Massage gently to avoid breaking the slices.
- 4
Optional: Add sliced daun limau purut and gula perang for aroma and a hint of sweetness.
2 minutes
Kaffir lime leaves add a signature Malaysian zing.
Kenapa hidangan ini sihat
Baking or air-frying instead of deep-frying slashes the calorie count and unhealthy fats, making Spicy Sukun Chips a heart-healthy, guilt-free snack. The use of fresh, whole ingredients and local spices ensures a nutrient-dense treat packed with flavor but light on carbs and fat. Perfect for maintaining a balanced Malaysian diet while enjoying local flavors.
Sukun is naturally low in fat and rich in dietary fiber, potassium, and vitamin C, supporting digestive and immune health. Using olive oil instead of deep-frying reduces saturated fat and overall calories, making this snack suitable for calorie-conscious eaters. The addition of local spices brings antioxidants and anti-inflammatory benefits. This recipe is vegetarian and can be adapted for vegan diets by omitting sugar if needed.
Petua
- 💡Tip 1: Slice sukun as thinly as possible for maximum crispiness.
- 💡Tip 2: Use an air-fryer for a lighter, evenly cooked chip.
- 💡Tip 3: Add fresh daun limau purut for authentic Malaysian aroma.
Penyimpanan & hidangan
Cool completely before storing in an airtight container. Chips stay crispy for up to 1 week. Avoid moisture to maintain crunch.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
