Kalabasa Chips Recipe

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

1. Cut the Pumpkin

   Place the pumpkin on a cutting board, remove the skin and seeds, and cut it into bite‑size chunks.

   Time: PT5M

2. 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

3. Drain and Cool

   Drain the pumpkin in a colander and let it cool for a few minutes.

   Time: PT5M

4. Remove Excess Moisture

   Pat the boiled pumpkin pieces dry with paper towels to eliminate surface water.

   Time: PT3M

5. Mash the Pumpkin

   Using a fork (or potato masher), mash the pumpkin until it forms a coarse puree.

   Time: PT5M

6. 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

7. 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

8. Slice Thin Chips

   Lay the coated pumpkin on a clean surface and slice it into very thin pieces (about 2 mm thick).

   Time: PT5M

9. 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

10. 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

11. 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

12. Drain Excess Oil

    Using a slotted spoon, lift the chips onto paper towels to absorb excess oil.

    Time: PT5M

13. 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