Ingredients
-
6
-
6
-
1
-
1/4
-
1/2
-
3
-
-
-
-
-
-
-
-
-
Directions
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!!, Wow! This is s different! I veggie for dessert is not out of the norm for me! But this is Eggplant! It was like eating crunchy dough nuts! I did cut the breading mixture to 3/4 o what it calls for Thanks for great eats!
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Steps
|
1
Done
|
Stir Together Sugar, Cornstarch, Panko and Salt in a Wide Shallow Bowl. |
|
2
Done
|
Cut Eggplant Crosswise Into Paper Thin Round Slices With an Adjustable Blade Slicer (a Mandoline). |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Fry Coated Slices in Oil, Turning and Separating With a Slotted Spoon, Until Golden Brown, 1 to 2 Minutes. |
|
6
Done
|
Transfer Eggplant Chips With a Wire-Mesh or Slotted Spoon to Paper Towels to Drain, Then Season Lightly With Salt. |
|
7
Done
|
Coat and Fry Remaining Slices in 3 Batches in Same Manner, Returning Oil to 350 Degrees Between Batches. |
|
8
Done
|
Chisps Will Crisp as They Cool. |
|
9
Done
|
Serve at Room Temperature. |
|
10
Done
|
Chips Can Be Made Up to 2 Hours Ahead and Kept at Room Temperature. |
