Crisp Eggplant Chips Recipes

EGGPLANT CHIPS

Eggplant Chips image

Provided by Food Network Kitchen

Time 1h10m

Number Of Ingredients 1

Ingredients

Japanese eggplant 1/16 to 1/8 inch thick

Steps:

Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.

CRISP EGGPLANT (AUBERGINE) CHIPS

Crisp Eggplant (Aubergine) Chips image

Found this in Gourmets 50th Anniversary Addition, September 2006. I love chips made from veggies other than potatoes, they are always a surprising treat. Haven't made these yet, but I can just tell that they'll be great!!

Provided by Mrs Goodall

Categories Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons confectioners' sugar
6 tablespoons cornstarch
1 cup panko breadcrumbs
1/4 teaspoon salt
1/2 lb Japanese eggplant, thin, 2 inches in diameter, trimmed (about 2 medium eggplants)
3 cups vegetable oil (more or less)

Steps:

Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.
Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline).
Fill a deep 10-12 inch heavy skillet (preferably cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.
Dredge one fourth of slices in cornstarch mixture, tossing until throrougly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.
Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.
Chisps will crisp as they cool.
Serve at room temperature.
Chips can be made up to 2 hours ahead and kept at room temperature.

Nutrition Facts : Calories 1105.3, Fat 110, SaturatedFat 14.3, Sodium 230.2, Carbohydrate 30.4, Fiber 2.2, Sugar 9.8, Protein 2.8

CRISP EGGPLANT CHIPS

Crisp Eggplant Chips image

Categories Vegetable Fry Cocktail Party Picnic Vegetarian Oscars Deep-Fry Vegan Party Gourmet

Yield Makes 6 (hors d'oeuvre) servings

Number Of Ingredients 8

Ingredients

6 tablespoons confectioners sugar
6 tablespoons cornstarch
1 cup panko (Japanese bread crumbs)
1/4 teaspoon salt
1/2 lb thin Asian eggplant (2 inches in diameter; about 2 medium), trimmed
About 3 cups vegetable oil
Special Equipment
an adjustable-blade slicer; a deep-fat thermometer; a large sieve

Steps:

Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, returning oil to 360°F between batches. Chips will crisp as they cool. Serve at room temperature.

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