Kalabasa Chips Recipe
Kalabasa Chips Recipe is a medium Filipino recipe that serves 4. 485 calories per serving. Recipe by Lokong Kusinero on YouTube.
Prep: 12 hrs 45 min | Cook: 22 min | Total: 13 hrs 22 min
Cost: $27.32 total, $6.83 per serving
Ingredients
- 1 kg Pumpkin (peeled, seeds removed, cut into chunks)
- 5 tbsp Breading Mix (store‑bought seasoned breading mix)
- 3 cups Cornstarch (all‑purpose cornstarch)
- few drops Green Food Coloring (optional, for a green hue)
- 1 tbsp Barbecue Powder (optional seasoning)
- 1 tbsp Cheese Powder (optional, for cheesy flavor)
- 1 tbsp Sour Cream Powder (optional, for tangy flavor)
- 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
Instructions
Cut the Pumpkin
Place the pumpkin on a cutting board, remove the skin and seeds, and cut it into bite‑size chunks.
Time: PT5M
Boil Until Tender
Bring a large pot of water to a boil, add the pumpkin chunks, and cook for 5–7 minutes until they are just tender.
Time: PT7M
Temperature: 100°C
Drain and Cool
Drain the pumpkin in a colander and let it cool for a few minutes.
Time: PT5M
Remove Excess Moisture
Pat the boiled pumpkin pieces dry with paper towels to eliminate surface water.
Time: PT3M
Mash the Pumpkin
Using a fork (or potato masher), mash the pumpkin until it forms a coarse puree.
Time: PT5M
Prepare Coating Mix
In a mixing bowl combine 5 tbsp breading mix and 3 cups cornstarch. Add the mashed pumpkin and stir until the mixture is evenly coated.
Time: PT5M
Add Optional Green Color
Drop a few drops of green food coloring into the mixture, stir, and let it sit for a couple of minutes so the color sets.
Time: PT5M
Slice Thin Chips
Lay the coated pumpkin on a clean surface and slice it into very thin pieces (about 2 mm thick).
Time: PT5M
Dry the Chips
Arrange the slices on a tray in a single layer and let them air‑dry at room temperature for at least 12 hours (or overnight) until they feel dry to the touch.
Time: PT12H
Heat Oil
Pour vegetable oil into a frying pan to a depth of about 1 inch and heat over medium heat until it reaches roughly 175°C.
Time: PT5M
Temperature: 175°C
Fry the Chips
Working in small batches, gently place the dried pumpkin slices into the hot oil. Fry for 3–4 minutes, or until they turn golden‑brown and crisp.
Time: PT10M
Temperature: 175°C
Drain Excess Oil
Using a slotted spoon, lift the chips onto paper towels to absorb excess oil.
Time: PT5M
Season and Serve
While still warm, sprinkle barbecue powder, cheese powder, or sour cream powder to taste. Toss lightly and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 485
- Protein
- 4 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 6 g
Dietary info: Vegetarian, Contains gluten, Contains corn
Allergens: Corn (cornstarch), Wheat (breaded mix), Dairy (cheese powder, sour cream powder optional)
Ingredient Substitutions
- Instead of Pumpkin: butternut squash, sweet potato
- Instead of Breading Mix: homemade flour and seasoning blend
- Instead of Cornstarch: potato starch, rice flour
- Instead of Green Food Coloring: spinach puree, parsley juice
- Instead of Barbecue Powder: smoked paprika, chili powder
- Instead of Cheese Powder: nutritional yeast
- Instead of Sour Cream Powder: dried dill, lemon zest
- Instead of Vegetable Oil: sunflower oil, grapeseed oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot
- Colander
- Mixing Bowl
- Fork
- Measuring Spoons
- Measuring Cups
- Tray or Baking Sheet
- Frying Pan or Deep Fryer
- Slotted Spoon or Strainer
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Remove excess water from boiled pumpkin before mixing with cornstarch.
- Dry the coated pumpkin slices for at least 12 hours to achieve crispness.
- Maintain oil temperature around 175°C for even frying.
Chef Tips from the Video
- For extra crunch, sprinkle a pinch of sea salt on the chips right after draining.
- Add a dash of smoked paprika to the breading mix for a subtle smoky flavor.
- If you prefer baked chips, preheat the oven to 190°C and bake the dried slices for 15‑20 minutes, turning halfway.
Troubleshooting
Chips turn soggy after frying.
Make sure the pumpkin slices are thoroughly dried before frying and keep the oil temperature at 175°C. Overcrowding the pan also drops temperature, so fry in small batches.
Coating falls off during frying.
Pat the boiled pumpkin dry well and remove excess moisture before adding cornstarch. If the mixture feels too wet, add a little extra cornstarch.
Chips burn quickly.
Reduce the heat slightly and monitor the oil temperature with a thermometer. Fry for a shorter time and remove when lightly golden.
Storage
Refrigerator: Store in an airtight container for up to 3 days; re‑crisp in a hot oven before serving.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Fry from frozen for a slightly longer time.
Room temperature: Best consumed the same day; chips lose crunch after several hours at room temperature.
Make-Ahead Tips
- Prepare the pumpkin mash and coating mixture a day ahead; keep refrigerated.
- Dry the sliced chips overnight and store them in a paper bag; fry when needed.
- Season the chips after frying for maximum flavor.
Frequently Asked Questions
What is the cultural significance and history of Kalabasa Chips in Filipino cuisine?
Kalabasa (pumpkin) chips are a modern twist on traditional Filipino street snacks that often use root vegetables and tubers. While not a historic dish, they reflect the Filipino love for crunchy, fried treats and the growing trend of healthier, home‑made alternatives to processed chichirya.
What are the traditional regional variations of pumpkin snacks in Filipino cuisine?
In the Visayas and Luzon, pumpkin is commonly boiled, mashed, and formed into cakes or puto. Some regions deep‑fry thin slices as a snack, while others bake them with coconut sugar. The Kalabasa Chips recipe adapts these ideas with a crisp, chip‑like texture.
How is Kalabasa Chips traditionally served in the Philippines?
When served as a snack, Kalabasa Chips are usually presented on a banana leaf or simple plate, sprinkled with salt or local seasoning like bagoong powder. They are enjoyed with cold drinks during merienda (afternoon snack time).
What occasions or celebrations is Kalabasa Chips associated with in Filipino culture?
While not tied to a specific festival, fried vegetable snacks like Kalabasa Chips are common at family gatherings, fiestas, and street fairs where merienda is served alongside other finger foods.
What makes Kalabasa Chips special or unique in Filipino snack cuisine?
Kalabasa Chips combine the natural sweetness and fiber of pumpkin with a crunchy, fried texture, offering a healthier alternative to processed chichirya. The optional green coloring adds visual appeal, and the use of seasoning powders lets cooks customize flavor profiles.
What are the most common mistakes to avoid when making Kalabasa Chips?
Common errors include not drying the pumpkin slices enough, which leads to soggy chips, and failing to remove excess water from the boiled pumpkin before adding cornstarch, causing the coating to slip off. Overcrowding the oil also drops temperature and results in uneven frying.
Why does this Kalabasa Chips recipe use a 12‑hour drying step instead of baking the chips directly?
The long drying period removes surface moisture, allowing the cornstarch coating to adhere firmly and crisp up quickly in hot oil. Skipping this step often produces chips that stay soft or become greasy.
Can I make Kalabasa Chips ahead of time and how should I store them?
Yes. You can prepare the coated, dried slices a day ahead and keep them in an airtight container in the refrigerator. Fry them when needed; they will crisp up instantly. Store fried chips in a paper‑lined container at room temperature for up to 3 days.
What texture and appearance should I look for when the Kalabasa Chips are done?
The chips should be uniformly golden‑brown, thin, and completely crisp with a light snap when broken. There should be no visible moisture or soggy spots.
How do I know when the Kalabasa Chips are done cooking?
When the chips float to the surface, turn a golden color, and emit a light, steady sizzle, they are done. Remove one chip, let it cool for a few seconds, and test for crispness; it should break cleanly.
What does the YouTube channel Lokong Kusinero specialize in?
The YouTube channel Lokong Kusinero focuses on Filipino home cooking, showcasing affordable, everyday recipes, snack ideas, and practical cooking hacks for Filipino households.
How does the YouTube channel Lokong Kusinero's approach to Filipino snack recipes differ from other cooking channels?
Lokong Kusinero emphasizes low‑cost, locally available ingredients and often repurposes common vegetables like pumpkin into snack forms. The channel also highlights realistic business considerations, such as profitability, which is less common on typical recipe channels.
Last updated: September 6, 2026
