Crisp Eggplant Chips Recipes

CRISP EGGPLANT CHIPS

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.

CRISP EGGPLANT (AUBERGINE) CHIPS

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.