Cut the goya in half vertically and remove the seeds. Scoop out the white section around the edges. Sprinkle with salt and let sit for 5-6 minutes.
Since moisture will be released, use a paper towel to dry it off and then cut into thin slices. Season with salt and pepper and coat with flour.
Heat oil to 180°C and deep-fry the goya slices. They will be done frying (approximately) once the edges begin to crisp. Don't add too many at one time.
Taste one of the goya chips and if the flavor is too thin, add some more salt and pepper.
Story Behind this Recipe
I was given a lot of goya and needed to come up with a way to use it. This is even more common in my household than champuru now.
When making this for children, it will be easier for them to eat if you mix in some curry powder. Please have fun with different combinations of spices and seasoning. This is perfect to have with beer!