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Crisp Eggplant (Aubergine) Chips

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Ingredients

Adjust Servings:
6 tablespoons confectioners' sugar
6 tablespoons cornstarch
1 cup panko breadcrumbs
1⁄4 teaspoon salt
1⁄2 lb Japanese eggplant, thin, 2 inches in diameter, trimmed (about 2 medium eggplants)
3 cups vegetable oil (more or less)

Nutritional information

1105.3
Calories
990 g
Calories From Fat
110 g
Total Fat
14.3 g
Saturated Fat
0 mg
Cholesterol
230.2 mg
Sodium
30.4 g
Carbs
2.2 g
Dietary Fiber
9.8 g
Sugars
2.8 g
Protein
181g
Serving Size

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Crisp Eggplant (Aubergine) Chips

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Cuisine:
  • 45mins
  • Serves 6

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 45mins   |  Serves: 6

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.

11
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12
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13
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14
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15
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Bobby Ryan

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