Easy Eggplant Chips Recipes

EGGPLANT CHIPS

Eggplant Chips image

Eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory.

Provided by Vered DeLeeuw

Time 30m

Number Of Ingredients 5

Ingredients

Olive oil spray
2 Japanese eggplants (1 lb. total weight, unpeeled)
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

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.*

Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, Sodium 287 mg, Fiber 6 g, ServingSize 0.5 recipe

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.

EASIEST EGGPLANT

Easiest Eggplant image

I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Provided by Pauline

Categories Side Dish Vegetables Eggplant

Time 55m

Yield 6

Number Of Ingredients 3

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
½ cup seasoned bread crumbs

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g

SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS

Sweet and Sour Eggplant With Garlic Chips image

This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.

Provided by Sue Li

Categories dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

4 cloves garlic, very thinly sliced
1/4 cup sunflower oil or other neutral oil
Kosher salt
3 medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces
3 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1/2 to 1 teaspoon red-pepper flakes
1/2 cup fresh cilantro, roughly chopped
1/4 cup fresh basil leaves, roughly chopped

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 SALSA AND HOMEMADE PITA CHIPS

Eggplant Salsa and Homemade Pita Chips image

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Provided by PREGOCOOK

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

Ingredients

4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
¼ cup chopped fresh cilantro
¼ cup olive oil
1 (10 ounce) package pita bread rounds
¼ cup butter, melted

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
Set the oven to 300 degrees F (150 degrees C).
Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g