Homemade Bitter Melon Chips
Everything tastes good fried, so here we go- bitter melon chips! Crunchy, salty, bitter, and savory. Yum! These are a riff on a product I found when exploring a local Indian grocery store- so delicious, but also so easy to make at home! So if you’re a more adventurous eater, this one is for you. It’s the type of snack the pairs perfectly with a cold IPA- although I have only once managed to make that happen, as they are basically always eaten long before it’s an appropriate time to drink beer. Learn from my mistakes, and make your chips in the evening, or start drinking earlier.
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What is Bitter Melon?
Bitter melon, also sometimes called bitter gourd, is a vegetable most frequently eaten in China and India. It is, as you might have gathered, bitter. While many people aren’t fans of the vegetable for that reason, I want to encourage you to give it a shot. Bitterness adds an element of interest to our food, from the snap of a bar of dark chocolate to the hoppy notes in a craft beer, and bitter melon really is a delicious vegetable. It also is very nutritious, containing loads of vitamin C, as well as a healthy dose of vitamin A, folate, potassium, and antioxidants. Research suggests it can help to lower blood sugar, and has been used in both historic and modern settings to help treat diabetes related illness.
Because of the bitterness, bitter melon works well in recipes when paired with some far and salt (what doesn’t), which will help to tame the bitter flavor. The skin of bitter melon is edible, but I tend to peel it anyways. The seeds and the white pith inside are also technically edible, although their texture is not particularly pleasant so are always removed. Some people opt to par-boil their bitter melon before cooking, as some of the bitter flavor will seep into boiling water and leave your squash a little more palatable.
Chinese Bitter Melon vs. Indian Bitter Melon
There are two main types of bitter melon, both have the same firm texture and bitter flavor. Their main difference is in size and appearance. Chinese bitter melon look sort of like a cucumber or zucchini, although a lighter green in color. The skin is covered down the length with a wrinkled, striped patterning. Indian bitter melon are really interesting looking- they’re smaller, spikey, and have a skin that’s covered in ridges of sharp spikes and dots. They’re a darker green than the Chinese melon, with the exception of a white variety. In this recipe I specified to use Chinese bitter melon, but you can use either variety. Just remember that since the Indian variety are smaller, you may want two gourds instead of one.
Looking for Vegan Snacks? Try one of these!
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- Mushroom Bao from Meera Sodha’s “East”
- Homemade Vegan Strawberry Flavored Chocolates
- Air Fryer Brussels Sprouts with Vegan Sriracha Mayo
- Homemade Vegan Seaweed Crackers
How to Make Homemade Bitter Melon Chips
These vegan bitter melon chips are not as much work as you might think. To achieve a great crispness, we made a simple coating from rice flour, chickpea flour, nutritional yeast, garlic powder and salt. The chickpea flour adds a nice flavor, while the rice flour gives a bit more light, crispiness. You could make this recipe by just using one or the other flour if desired, but I love the combination. As far as the nutritional yeast and garlic powder go, they are just for some added flavor and can be left out if needed. Peel the bitter melon and remove the seeds. Slice it into thin slices- the thinner the slices, the crunchier the chips. Toss the sliced bitter melon in the flour mixture- the moisture in the squash will get the flour to stick to it. Prepare a pot or skillet with some oil, and get it heated on a medium-high heat. Working in batches, cook the bitter melon chips for a couple minutes, stirring/flipping occasionally, until they are lightly golden brown. Remove from the oil, salt and let cool. And enjoy!
Homemade Bitter Melon Chips
Ingredients
- 1 large Chinese-style bitter melon
- 2 tbsp. chickpea flour
- 2 tbsp. rice flour
- 1 tbsp. nutritional yeast
- 1 tsp. garlic powder
- ½ tsp. salt, plus more for sprinkling
- Vegetable oil for cooking
Instructions
- Prepare your bitter melon by peeling off the skin, cutting in half the long way, and removing the seeds. Use a sharp knife to make thin slices, leaving you with thin, half-moon shaped pieces. Prepare the coating by mixing the chickpea flour, rice flour, nutritional yeast, garlic powder and ½ tsp. salt together in a mixing bowl.
- Heat some vegetable oil in a skillet or pot- you need enough to have about a ½ inch of oil. Bring the oil to a medium high heat. Working in batches, toss a small handful of the sliced bitter melon in the flour mixture, making sure it’s been coated.
- Prepare a baking sheet with a layer of paper towel, and set aside. Working in batches, place some of your coated bitter melon in your hot oil, making sure none of them touch. Cook for a couple minutes, giving it the occasional stir, until the chips turn a golden-brown color. Use a slotted spoon to transfer the cooked chips onto the prepared baking sheet, and sprinkle with salt. Repeat until all the bitter melon is cooked. Let cool to room temperature before storing in an airtight container. Enjoy!
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