Sukun Chips with Salt
Snek • Malaysia
How to Make Sukun Chips with Salt (Traditional & Healthy Version)
Sukun Chips with Salt is a beloved Malaysian snack made from thinly sliced breadfruit, known locally as 'sukun'. This crispy treat is a staple in many Malaysian households, especially in coastal regions where sukun trees thrive. The chips deliver a satisfying crunch and a subtle, nutty flavor, making them irresistible for both the young and old. Traditionally, sukun chips are enjoyed during tea time or as an on-the-go snack, reflecting Malaysia’s multicultural tapestry and our love for using local, tropical produce. The beauty of Sukun Chips with Salt lies in its simplicity and nutritional value. Unlike heavily processed snacks, these chips are homemade, using minimal ingredients—just fresh sukun, a drizzle of oil, and a sprinkle of sea salt. The result is a wholesome, vegetarian-friendly snack that highlights the natural goodness of sukun without artificial additives. This light yet flavorful treat is a healthier alternative to conventional potato chips, making it an excellent choice for those watching their calorie intake while still enjoying authentic Malaysian flavors.
Bahan-bahan(untuk 1 small bowl (about 40g) of sukun chips)
- 1 medium (about 400g) Sukun (breadfruit) (peeled and thinly sliced)
- 2 tablespoons Minyak kelapa (coconut oil) (preferably cold-pressed)
- 1/2 teaspoon Garam bukit (sea salt) (to taste)
- 1/4 teaspoon Serbuk lada hitam (black pepper powder) (optional, for mild heat) - pilihan
- 2 leaves Daun pandan (tied into knots for aroma) - pilihan
- 1 teaspoon Air limau nipis (lime juice) (optional, prevents browning) - pilihan
- 1/4 teaspoon Paprika powder (optional, for color) - pilihan
- 1/4 teaspoon Lemongrass powder (optional, for fragrance) - pilihan
Arahan
- 1
Peel the sukun and slice it thinly (about 2mm) using a mandoline or sharp knife. Place slices in a bowl of water with lime juice to prevent browning.
5 minutes
Uniform slices ensure even cooking and crispness.
- 2
Drain and pat the sukun slices dry using a clean kitchen towel to remove excess moisture.
3 minutes
Dry slices will be crispier when baked or air-fried.
- 3
Preheat your oven or air fryer to 180°C (350°F). Line your tray or basket with parchment paper.
2 minutes
Preheating ensures even cooking from the start.
- 4
In a bowl, toss the sukun slices with coconut oil, sea salt, and any optional spices (black pepper, paprika, lemongrass powder). Add knotted pandan leaves for fragrance.
2 minutes
Toss well to coat each slice for maximum flavor.
Kenapa hidangan ini sihat
This Sukun Chips with Salt recipe is a healthy alternative to conventional fried chips, as it uses minimal oil and no artificial additives. By baking or air-frying, you reduce overall fat content while retaining valuable nutrients present in sukun. It’s gluten-free, vegetarian, and can be made vegan easily, making it suitable for a wide range of dietary preferences.
Sukun is naturally high in complex carbohydrates and fiber, making these chips a filling and energy-boosting snack. Breadfruit is also a good source of vitamin C, potassium, and B vitamins. Using coconut oil adds healthy fats, while minimal salt keeps sodium in check. Unlike deep-fried snacks, this oven-baked or air-fried version is lower in calories and unhealthy trans fats, supporting a balanced diet.
Petua
- 💡Slice sukun as thinly as possible for maximum crispiness.
- 💡Let chips cool fully before storing to avoid sogginess.
- 💡Add pandan leaves for a traditional Malaysian aroma.
Penyimpanan & hidangan
Store cooled chips in an airtight container at room temperature for up to 1 week. Add a silica gel packet to help maintain crispness in humid climates.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
