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Crispy Bitter Melon Chips with Coconut – vegetarian recipe
Stav Kogan

Crispy Bitter Melon Chips with Coconut

Transform bitter melon into a shatteringly crisp, savory chip you can't stop eating. This recipe uses a deep-fried crunch and a savory-sweet dusting of grated coconut and spices to beautifully tame the bitterness, creating an irresistible and addictive snack.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 136
Ingredients Method Nutrition

Ingredients
  

  • 4 small or 2 medium bitter melons, approx. 8 oz / 230g
  • Salt for sprinkling plus 0.25 tsp / 1.5g (0.05 oz) for seasoning
  • 4 tbsp (60 ml) mustard oil or peanut oil
  • 0.25 tsp (1.3 ml) turmeric powder
  • 0.25 tsp (1.3 ml) paprika or cayenne pepper
  • 0.25 cup (25 g / 0.88 oz) grated fresh or dried coconut
  • 0.5 tbsp (7.5 ml) lemon or lime juice
  • Mastering Mustard Oil: If using mustard oil, heat it until it just begins to smoke. This crucial step mellows its pungent flavor, preventing it from overpowering the dish.
  • Uniform Slicing: Slice the melon into consistent 0.25-inch / 6mm rounds. This ensures they all cook evenly, so you don't have some burning while others are still soft.

Method
 

  1. Trim the ends off the bitter melons and slice them crosswise into rounds approximately 0. 25 inch / 6mm thick.
  2. Place the slices in a bowl, sprinkle liberally with salt, place a weight on top, and set aside for at least 30 minutes to draw out the bitterness.
  3. Rinse the slices thoroughly under running water, drain well, and pat completely dry with paper towels to ensure crispness.
  4. Heat the oil in a 7–9 inch frying pan over moderate heat. If using mustard oil, allow it to reach the smoking point first to mellow its pungency.
  5. Add the bitter melon rounds to the hot oil and stir-fry for 10–15 minutes, cooking on both sides until they are crisp and reddish-brown.
  6. Remove the pan from the heat immediately.
  7. Add the turmeric, paprika or cayenne, grated coconut, lemon juice, and the remaining 0. 25 tsp (125 ml) of salt.
  8. Toss the mixture well to coat the chips evenly and serve hot or at room temperature.
  9. Dryness is Key for Crunch: Pat the rinsed bitter melon slices completely dry. Any remaining moisture will cause them to steam instead of fry, resulting in soggy chips.
  10. Don't Burn the Spices: Remove the pan from the heat *before* adding the coconut and spices. The residual heat is plenty to toast them without scorching them and turning them acrid.

Nutrition

Calories: 136kcalCarbohydrates: 3gProtein: 1gFat: 14g

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