A perfect side snack, karela chips are crunchy, slightly bitter and spicy. A very different taste compared to potato chips but equally irresistible as an accompaniment to the regular meal of rice and dal.
I usually make them, slowly sauteing in a big pan for half an hour like that, until they turn crispy. Back in Nandyala, deep-frying the thinly sliced rounds of karela is the norm. Thanks to Kay and her recipe, I found a very easy way to make the karela chips without compromising the taste. Baking and broiling. Method is easy and the taste is superb.
I followed kay’s recipe.
Washed 3 bitter gourds (Karela – Indian variety). Using a mandoline, sliced thin rounds. That’s easy. chuk..chuk.chuk.. Plateful of karela rounds. Tossed them in two teaspoons of peanut oil and sprinkled red chilli-garlic powder, salt, turmeric to my taste (1/2 tsp each). More tossing. Kept them for 15 minutes like that so that karela rounds can absorb the seasonings.
Arranged them neatly in rows, on a foil covered baking tray. Then baked them in a pre heated oven at 375° F for about 10 minutes, another 5 minutes under broil setting to make them extra crispy. I had to watch them closely during the broiling. They turn from crispy to black very fast, I didn’t want that. Total 15 minutes in the oven – the result was crunchy karela chips.
Thanks Kay for this wonderful recipe. Fabulous results without much sweat – Vijay and I both liked them very much.
Bitter gourd (Karela) Chips.
Karela chips with okra sambhar & rice
