Friday, 31 July 2015

Bottle gourd skin crisps

Bottle gourd skin crisps

Let me say right at the start that what you see in the picture is not the perfect skin crisp. It needs to be a lot paler, a light gold with a shade of green it it.  Unfortunately, I don't have pictures of the right colour.  
So why veggie skin crisps?

They say that veggies have the greatest concentration of nutrients under the skin. What they don't say is that the skin of a lot of veggies is really hard to incorporate into say, a curry!

There's a traditional Maharashtrian chutney made of gourd skin, but chutneys are, by definition, eaten in minuscule quantities! Most good things are, sadly.

Now look at things that are not good for you (and therefore eaten in huge quantities). Potato chips. Papads. Tortilla chips. Crisp bacon. Excuse me while I tend to my straining taste buds.

The bottle gourd crisps I made today are crunchy enough to give these baddies a complex. And ha, make that a HA, they sneak in all that good stuff that vegetable skin has.


Thickly peeled bottle gourd skin
A few drops of oil
Salt or any other seasoning mix


Rub the oil and salt/seasoning into the skin and place on a baking tray.

Bake at 150ÂșC (moving them every 5 minutes or so) until the skins start to brown and dry. Turn off the oven and let them stay until they harden. The timing and texture really depend on how thick the pieces are and how tough your bottle gourd skin was to begin with.

Adjust seasoning and eat.


The crisps were light and crunchy. The first time I let them go darker, which gave them a slightly bitter edge. The second round of paler chips turned out yummy.