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.
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.