Do you hate karela? Here's one way to make a 180 turn and incorporate this superfood into your diet. Also, a great way for gardeners to store their excess produce. These chips are easy to make and easy to store with a long shelf-life.
Course Appetizer, Side Dish, Snack
Cuisine Asian, International
Keyword Bitter Gourd, bitter melon, Chips, dehydrated, dehydrator, garden to table, karela, yard to table, zero waste
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Cut into 1/4-inch discs. You can use even semi-ripe karela, so long as it is not mushy. Use the seeds as well.
Arrange the karela on the racks of the dehydrator. Try to make sure they are evenly distributed and not piled high on top of each other. Stack the trays and dehydrate for 2 hours.
Open the dehydrator and transfer the vegetables into a mixing bowl. Spray or add 1/2 tablespoon avocado oil and toss the bitter gourd, so they are all evenly coated. Place the bitter gourd on the dehydrator trays and dehydrate for 1 hour.
Empty the veggies back into the mixing bowl, add the remaining 1/2 tablespoon avocado oil. Add garam masala, chili powder, turmeric powder, black pepper powder and mix so all the spices and oils are evenly distributed over the veggies.
Put the veggies back in the dehydrator and dehydrate for 30 mins. Check and if you need them to be crispier, dehydrate for an additional 30 minutes.
Store in an airtight bottle in the refrigerator. When you want to use it, you can toss it into a pre-heated air fryer for about 3 minutes at 250-degree Fahrenheit, or gently pan roast it over low to medium heat until warm.