ʻUlu Chips

Course Snack

Use a firm but ripe ʻulu (you can tell it’s ripe when the skin is smooth and there is white sap coming out).
Quarter the ʻulu and remove the inside “tongue” or core.
Slice into thin (1/4-1/8”) triangular shapes.
Put into a bowl and toss with olive oil and sea salt.
Spread out ʻulu pieces on a baking sheet.
Bake 20 minutes at 400 degrees. Check and flip with a spatula midway through baking. You could bake them a little longer if you like them extra crispy!
Add more salt to taste.
Serve with homemade hummus (see ʻulu hummus recipe)