Baked bitter gourd chips (Pavakkai chips)

bitter gourd chips

Bitter gourd might not be in everyone’s favorite list. But they taste really good when they are fried. Well, frying does make everything taste good. doesn’t it? I love the slightly bitter, salty, spicy combination of these chips.

There was a chips place near my hostel back when I was working in Bangalore. They used to have chips made from almost every vegetable I could think of and bitter gourd was one of them and I loved it. I remembering sampling all the varieties of chips each week from that shop πŸ™‚ My mom used to make her own version of bitter gourd chips at home and that was the only way I would eat bitter gourd. Unless they are fried, me and my sister would never go near them. Mom had her own method of removing some of the bitterness from the gourd. I have used my mom’s recipe to make these chips. And I have to say they are super simple. Only difference is that I have baked them rather than frying it.

The chips will still be slightly bitter, but it’s of the bearable tasty sorts! You guys must be thinking I am crazy to find bitter stuff tasty. But trust me, it’s the bitterness that makes these chips great. If you love bitter gourd chips like I do, this would be a healthier option of making them at home πŸ™‚


  • Bitter gourd ( I have used 3 small sized bitter gourd)
  • salt
  • red chilly powder
  • 1-2 tbsp rice flour
  • turmeric powder
  • oil as needed


Cut the bitter gourd into thin rounds and remove the seeds in their center. (Cutting them thinly is very important.)

To remove the bitterness sprinkle some salt and turmeric powder over the bitter gourd and mix well. Set them aside for about 30 minutes. After 30 minutes you will see that they released some water. Now wash them and dry them with paper towels.

Pre-heat your oven to 350 FΒ  and line a baking tray with parchment paper.

Coat the cut bitter gourds with some oil, salt, chilli powder and rice flour. Arrange them in the baking tray. Do not crowd the baking tray with a lot of bitter gourd and make sure they do not overlap.

Bake them for about 30-40 minutes or until they start browning and become crispy. Flip the chips onto their other side half way through the baking process. (The thinner you cut them , the faster they become crispy.)

You can add more salt and chilli powder after they are baked if needed πŸ™‚

This entry was posted in Recipes, SALADS , SNACKS & CHATS, SOUTH INDIAN and tagged , , , , . Bookmark the permalink.

3 Responses to Baked bitter gourd chips (Pavakkai chips)

  1. Charanya says:

    Impressive blog Pree ❀


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