EGGPLANT CHIPS
Eggplant chips are the perfect homemade snack. They are flavorful, crunchy, and savory.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 5
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
CRISP EGGPLANT CHIPS
Categories Vegetable Fry Cocktail Party Picnic Vegetarian Oscars Deep-Fry Vegan Party Gourmet
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 8
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
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
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
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 1
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.
EGGPLANT CHIPS
Makes crunchy eggplant chips, perfect for a tasty nutritious snack.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g
CRISP EGGPLANT (AUBERGINE) CHIPS
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
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
EGGPLANT SALSA AND HOMEMADE PITA CHIPS
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
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
EGGPLANT PARMESAN CHIPS
I was doing some research on Eggplant Parmesan and came across this little goody. All the crispy goodness of traditional Eggplant Parmesan, only in bite size snack form. It fries up quickly, is crunchy, salty and guests can't keep their hands off of it. This would probably be delish baked too. Adapted from Life's Ambrosia.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat about 2 inches of oil in a large pot over medium heat.
- Cut off tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
- Combine flour, salt and pepper in a resealable bag.
- In a bowl, beat together eggs. Set aside.
- On a plate mix together Italian seasoning, Parmesan cheese and breadcrumbs.
- In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
- Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
- Sprinkle with more Parmesan cheese if desired. Serve hot.
- To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce.
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