Ulu Chips: A Taste of Hawaii’s Culinary Treasure

Walking into the factory on Republican Street in Honolulu, the smell of organic coconut oil and baking breadfruit is unmistakable. ‘Ulu Mana, founded in 2017 by Loren Shoop, has turned a centuries-old staple into a modern snack. The chips are light, crisp, and noticeably less greasy than standard potato chips, with a starchy flavor that carries the coconut oil well.

This article covers where to find fresh ‘ulu chips in Honolulu, what flavors exist beyond the original, and why cassava chips from the same kitchen might be the more reliable year-round buy.

Snack Geography on Oahu: One Factory, Two Chips

The operation at 1933 Republican St. is compact. Baking hours run from 10:30 a.m. to 4:30 p.m., and the facility also produces Keith’s Cookies — a local brand with a 30-year history that ‘Ulu Mana recently took over. The same kitchen that fries breadfruit slices also processes cassava, and both use organic coconut oil as the cooking medium.

The limitation is obvious: ‘ulu is not a year-round crop. If you arrive in June, the chip shelves may be empty. The cassava line, however, runs continuously, and the two flavors — garlic sea salt and Hawaiian sea salt — hold up well against any potato chip on the market.

The Snacks Worth Traveling For

‘Ulu Chips: The Seasonal Standard

‘Ulu Mana sources its breadfruit from small farms across the island, including plots at Kualoa Ranch, Mililani, and Kahuku. The fruit is sliced thin, fried in organic coconut oil, and sold in 3.5-ounce and 12-ounce bags. The flavor is mild and earthy, closer to a root vegetable chip than a corn-based snack. Because the fruit itself contains natural starches and fiber, the chip holds up well in humidity — a practical detail for anyone packing snacks for a day on the North Shore.

‘Ulu Mana’s Hawaiian hummus also uses breadfruit as the base, available in turmeric, beet, and sun-dried tomato flavors. It is worth grabbing a tub alongside the chips if you are eating on-site or heading to a picnic.

Cassava Chips: The Year-Round Alternative

The cassava comes from a single farmer in Wahiawa. The farm-to-table pipeline here is unusually short — the tuber travels maybe twenty miles before hitting the fryer. Cassava is a good source of fiber and vitamins, and because it is gluten-free, it fits dietary restrictions that potato chips do not always accommodate. The garlic sea salt flavor is the stronger of the two, with a noticeable garlic punch that does not fade after the bag is opened.

Keith’s Cookies: The Sweet Side

The same factory that fries chips also bakes more than fifteen cookie flavors using recipes that have been in continuous use for three decades. The bestselling flavor is chocolate chip mac nut. Others include Kaʻu coffee (made with beans from the Big Island), apple banana (using locally grown fruit), poi, and mocha. Customers who visit during baking hours get a free full-sized cookie in whatever flavor is coming out of the oven. The cookies are hand-scooped and baked in small batches, which means the texture varies slightly from batch to batch — a feature, not a flaw.

Timing, Access, and What to Expect

The factory sits in Kalihi, a working-class industrial neighborhood about ten minutes from downtown Honolulu by car. Parking is street-only. The retail counter is small — expect to be in and out in five minutes unless a fresh batch of cookies is coming out of the oven.

Best Time to Visit

If ‘ulu chips are your target, plan your trip between July and December. Outside that window, the cassava chips are the smarter buy. The factory is busiest around 11 a.m., when the first cookie batch finishes baking and locals stop by for the free sample. Combine the stop with a plate lunch run in Kalihi — the neighborhood has several no-frills spots serving lau lau and kalua pork within a five-minute drive.

What to Buy and How Much

‘Ulu chips come in 3.5-ounce and 12-ounce bags. The larger bag is the better value if you are sharing, but the smaller bag fits easily into a daypack for beach trips. Cassava chips are sold in the same sizes. Cookies are sold by the piece or by the box; the chocolate chip mac nut is the safest bet for first-timers. A compact drone like the DJI Mini 3 is useful for documenting the North Shore farms where ‘Ulu Mana sources its breadfruit — the aerial perspective shows the scale of the agroforestry plots that make this supply chain possible.

On the Ground in Kalihi: Logistics and Local Habits

The neighborhood is not a tourist strip. Kalihi is residential and industrial, and the factory does not look like a visitor attraction from the outside. Locals know the address because of Keith’s Cookies, which has been a Honolulu staple for three decades. The vibe is casual — you walk in, browse the shelf, pay, and leave. There is no seating and no tasting station except for the free cookie during baking hours.

How to Get There

Driving is the most practical option. The factory is at 1933 Republican St., off Dillingham Boulevard. From Waikiki, the drive takes about fifteen minutes with light traffic. Rideshare is reliable but expect a $15–20 fare each way from Waikiki. The bus (Route 2 or 40) stops within a five-minute walk on Dillingham Boulevard.

Packing and Carrying

The 12-ounce chip bags are bulky. If you are flying home, pack them in checked luggage — the bags are not vacuum-sealed and can burst in the pressure change of a cargo hold. A sturdy backpack with a padded laptop compartment, like the Samsonite Classic Leather Slim Backpack, keeps chips and cookies intact during the walk back to the car or hotel.

Frequently Asked Questions About ‘Ulu Chips in Honolulu

Are ‘ulu chips gluten-free?

Yes. Breadfruit contains no gluten. The chips are fried in organic coconut oil with no wheat-based additives. Anyone with celiac disease or gluten sensitivity can eat them without concern.

Can I visit the factory outside baking hours?

Yes. The retail counter is open the same hours as the bakery, but fresh chips and cookies are only available when the kitchen is running. If you arrive at 5 p.m., the shelves will have packaged products but nothing warm.

How do ‘ulu chips compare to cassava chips in taste?

‘Ulu chips are earthier and denser, with a texture closer to a plantain chip. Cassava chips are lighter and saltier — they satisfy the same craving as a standard potato chip but without the greasy residue. Most people prefer the cassava version on first bite.

Is parking difficult near the factory?

Street parking on Republican Street is limited. There is a small lot behind the building, but it fills early. Weekday mornings are easier. Saturday afternoons are the most crowded because of cookie shoppers.

Why is ‘ulu only available half the year?

Breadfruit trees on Oahu produce fruit between July and December. The harvest window is dictated by rainfall patterns and temperature, not by demand. Cassava, which grows year-round in Wahiawa’s volcanic soil, fills the gap.

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The real value of a stop at ‘Ulu Mana is not the novelty of a breadfruit chip — it is the proof that a short supply chain, running from a Wahiawa farm to a Kalihi fryer, can produce a snack that competes with anything on a grocery store shelf. That kind of direct line from field to table is rarer in Hawaii than most visitors realize.

Sources and further reading

Meet the mahiʻai: ‘Ulu Mana supports sustainable ag with local snacks. Kamehameha Schools, 2024.

You can get fresh ‘ulu chips at this Honolulu factory. Aloha State Daily, 2025.