Crisp Eggplant Aubergine Chips Recipes

EGGPLANT CHIPS

Steps:

• Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
• Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
• Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
• Bake the chips in the preheated oven for 15 minutes.
• Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes.*

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

EGGPLANT CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
• In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
• Bake in preheated oven for 25 minutes, or until crispy.

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 FRIED EGGPLANT

Steps:

• Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

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.