![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-5.54.06-PM-1.png)
In a pot over medium heat, boil kalabasa in salted water until tender. Drain well and transfer to a bowl. Reserve 1/3 cup of the boiled liquid to be used later.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.09-PM-1.png)
In the bowl, mash the boiled kalabasa until it turns into a smooth purée. Add the garlic powder, onion powder, chicken powder, then mix well.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.22-PM-1.png)
Add the reserved liquid 1/3 at a time, mixing the kalabasa mixture well after each addition until the mixture becomes looser.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.39-PM-1.png)
In a bowl, mix together the rice flour and cornstarch until well combined. Add the flour mixture into the kalabasa little by little until it forms a shaggy dough.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.02.21-PM-1.png)
Knead the dough into smooth thick cylinders. The dough should be moist and not dry.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.02.44-PM-1.png)
In a pot over medium-high heat, bring water to a boil. Gently drop and boil the dough until they float on top of the water, around 20-30 minutes. Let cool and chill overnight.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.03.06-PM-1.png)
Using a sharp knife, cut the dough into thin slices then spread onto a wire rack and dry the chips in a 120°C oven.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.03.37-PM-1.png)
Heat oil in a large wok/pot over high heat and drop the dried kalabasa chips until they puff up. Drain excess oil and serve immediately. Serve with sweet chili sauce or spiced vinegar.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-5.54.06-PM-1.png)
In a pot over medium heat, boil kalabasa in salted water until tender. Drain well and transfer to a bowl. Reserve 1/3 cup of the boiled liquid to be used later.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.09-PM-1.png)
In the bowl, mash the boiled kalabasa until it turns into a smooth purée. Add the garlic powder, onion powder, chicken powder, then mix well.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.22-PM-1.png)
Add the reserved liquid 1/3 at a time, mixing the kalabasa mixture well after each addition until the mixture becomes looser.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.01.39-PM-1.png)
In a bowl, mix together the rice flour and cornstarch until well combined. Add the flour mixture into the kalabasa little by little until it forms a shaggy dough.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.02.21-PM-1.png)
Knead the dough into smooth thick cylinders. The dough should be moist and not dry.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.02.44-PM-1.png)
In a pot over medium-high heat, bring water to a boil. Gently drop and boil the dough until they float on top of the water, around 20-30 minutes. Let cool and chill overnight.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.03.06-PM-1.png)
Using a sharp knife, cut the dough into thin slices then spread onto a wire rack and dry the chips in a 120°C oven.
![](https://www.bitesized.ph/wp-content/uploads/2021/10/Screen-Shot-2021-10-20-at-6.03.37-PM-1.png)
Heat oil in a large wok/pot over high heat and drop the dried kalabasa chips until they puff up. Drain excess oil and serve immediately. Serve with sweet chili sauce or spiced vinegar.
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