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Preheat the oven to 375°F.
Rinse the breadfruit and dry it well. Using a paring knife, carve out the stem and carve a small "x" in the opposite end of the fruit. Lightly rub a teaspoon of coconut oil all over the outer skin.
Place the breadfruit in the oven, directly on the rack. Roast for 1 to 1 ½ hours until the skin has turned dark brown and steam is visible from both ends.
Carefully remove the breadfruit from the oven and allow it to cool. Peel off the outer skin, cut it in half, and scoop out the inner core. Slice each half into ½ inch thick wedges.
Heat 2 tablespoons of coconut oil in a large skillet over medium high heat.
Season the wedges with sea salt before serving.
Working in batches, fry the wedges, flipping once, until crispy and golden brown, about 4-5 minutes per side. Remove the wedges from the skillet and drain on a paper towel lined plate. Season with sea salt and enjoy.