Crisp Eggplant 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.*

EGGPLANT CHIPS

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 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.

SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS

Steps:

• Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
• Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
• Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.

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.

CRISPY EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

CRISPY EGGPLANT AND CHICKPEAS

Steps:

• Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
• Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
• Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
• Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
• Serve the eggplant chips and crispy chickpeas warm or 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.

CRISPY EGGPLANT

Steps:

• Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
• Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
• Press eggplant slices into bread crumb mixture to coat both sides.
• Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
• Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.