Begin by boiling the whole breadfruit in a pot of water with a pinch of salt. If adding a touch of heat, include the Hawaiian chili pepper in the boiling water. Cook until the breadfruit is tender yet firm enough to hold its shape.

Once cooled, peel the outer skin and remove the core. Slice the breadfruit into uniform ¼-inch thick rounds or wedges to ensure even frying.

Lightly dust the slices with curry powder, making sure each piece is well coated for a rich, spiced flavor.

Heat vegetable oil in a deep frying pan or pot over medium-high heat. Once the oil reaches the right temperature, carefully add the breadfruit slices in batches, avoiding overcrowding. Fry until they turn a golden, crispy texture, flipping occasionally for even cooking.

Remove the chips from the oil and drain on a paper towel to absorb excess oil. While still warm, sprinkle with salt to enhance their flavor.

Serve immediately for the best crunch, or allow them to cool and store in an airtight container for later snacking.