Bittermelon Chips!

Warning:  Bitter! Not for the faint-hearted....Here is a wikipedia article on the scientific features of the plant and culinary uses. This is a common dish in South Asia.

Fresh bittermelon from my mother's garden! 

Directions:

1. Slice clean bittermelon so that pieces are small circles as shown in the final product photo above.
2. Place in a bowl and salt liberally. Set aside for 30 minutes. This step helps to remove some of the bitterness flavor from the bittermelon.
3. Very important:  After the 30 minutes have passed, transfer the bitter melon into another container and squeeze out any remaining moisture.
4. Heat up oil in a frying pan.
5. Place sliced bittermelon in the pan so that the bittermelon slices are not on top of each other [they are all making contact with the pan.] This is critical to ensure a dried, crispy texture in the end.
6. Cook the slices for 30-45 minutes on low to medium heat, flipping slices over once in between.
7. When slices begin to brown, toss with minced garlic.
8. Add salt to taste.
9. Serve and enjoy!