Baked Karela Chips – Turning Bitterness into a Crispy Delight !

Baked Karela Chips are thin, crispy slices of bitter gourd seasoned with spices and baked to perfection for a healthy, flavourful snack.

If you’d told me a few years ago that I’d be snacking on karela chips by choice, I’d have laughed. Growing up, bitter gourd was one of those vegetables I’d avoid at all costs. But once I started experimenting in my kitchen, I realized that even the most “unloved” ingredients can surprise you when cooked differently.

That’s how these Baked Karela (Bitter Gourd) Chips came to life. It started one evening when I wanted something crunchy to go with my chai but didn’t want to reach for a packet of store-bought chips. I spotted a few karela sitting in the fridge, waiting to be used, and thought — why not?

Steps to make these Baked Karela Chips :

To make these baked karela chips, start by washing the karela thoroughly and slicing them into thin, even rounds. If you find any hard seeds inside, remove them gently. To reduce the bitterness, you can sprinkle a little salt over the slices and leave them aside for about fifteen minutes. This helps draw out the excess bitterness. After that, squeeze out the released water and pat the slices dry.

Next, take a mixing bowl and add a tablespoon of oil along with turmeric powder, red chili powder, cumin powder, chaat masala, and salt. Mix everything well, then add the karela slices to the bowl. Toss them gently until each slice is evenly coated with the spice mixture. The goal is to coat the karela without making it too oily — just enough for the spices to stick and bake beautifully.

Now, line a baking tray with parchment paper and spread the slices in a single layer so they bake evenly. Place the tray in a preheated oven at 180°C and bake for about fifteen to twenty minutes. Halfway through, flip the slices once to ensure they crisp up on both sides. You’ll notice the edges turning golden and slightly curled when they’re ready.

Once done, take the tray out and let the chips cool completely. They’ll continue to crisp up a bit as they cool. Store them in an airtight container to keep them crunchy — though honestly, they’re so good, you might not have many left to store!

Why you’ll love Baked Karela Chips ?

• Light and healthy, made with just a drizzle of oil
• Crisp and crunchy with a balanced flavor — not overwhelmingly bitter
• Perfect for tea-time snacking or even as a crunchy topping for your dal or khichdi
• Easy to make with everyday spices

Tips :

• Slice the karela thinly and evenly for uniform crispiness.
• Watch closely near the end — they turn from crisp to burnt quickly.
• You can even air-fry them at 180°C for 10–12 minutes for a quicker version.

Serving suggestions :

These chips are great on their own with evening chai, but they also make a fun topping for salads, rice bowls, or curd rice. They add a lovely crunch and a hint of bitterness that balances rich or creamy dishes perfectly.

My takeaway :

Sometimes, it just takes a little curiosity to transform how you look at an ingredient. Karela, which I once disliked, is now something I enjoy experimenting with. And these Baked Karela Chips are one of those happy kitchen discoveries that prove healthy snacking doesn’t have to be boring.

So the next time you bring home karela, give this recipe a try — you might just surprise yourself too.

📖 RECIPE CARD

Baked Karela Chips – Turning Bitterness into a Crispy Delight

Sasmita

Baked Karela Chips are thin, crispy slices of bitter gourd seasoned with spices and baked to perfection for a healthy, flavourful snack.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 3

Ingredients

  

• 2 karela (medium) bitter gourd
• 1 tbsp oil
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp cumin powder
• ½ tsp chaat masala
• Salt to taste

Instructions

 

Prep the karela:

• Wash them well and slice thinly into even rounds. Remove hard seeds if there are any.

Reduce bitterness (optional):

• Sprinkle a little salt over the slices, leave for 15 minutes, then squeeze out the extra water.

Season:

• In a mixing bowl, add oil, turmeric, chili powder, cumin powder, chaat masala, and salt. Toss the karela slices until coated evenly.

Bake:

• Arrange them in a single layer on a parchment-lined tray. Bake at 180°C for 15–20 minutes, flipping halfway, until golden and crisp.

Cool and store:

• Let them cool completely before storing in an airtight container.

Notes

• Slice the karela as thin and even as possible to ensure they bake evenly and turn crisp.
• If you want to reduce the bitterness, don’t skip the salting and resting step before baking.
• Keep an eye on the chips in the last few minutes of baking, as they can burn quickly once crisp.
• The baking time may vary slightly depending on the oven type and thickness of the slices.
• For a faster version, you can air-fry the karela slices at 180°C for about 10–12 minutes.
• Let the chips cool completely before storing — this helps retain their crunch.
• Store in an airtight container at room temperature for 3–4 days.
• Adjust spices to your liking — add amchur for extra tang or a pinch of black pepper for a stronger flavor.

Keyword baked karela chips, crispy karela, guilt-free chips, healthy karela snack, Indian healthy snacks, oven-baked bitter gourd, tea-time snack