Ingredients
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6
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6
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1
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1⁄4
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1⁄2
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3
-
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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Stir together sugar, cornstarch, panko and salt in a wide shallow bowl. |
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2
Done
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Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline). |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. |
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6
Done
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Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. |
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7
Done
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Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches. |
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8
Done
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Chisps will crisp as they cool. |
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9
Done
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Serve at room temperature. |
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10
Done
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Chips can be made up to 2 hours ahead and kept at room temperature. |
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11
Done
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12
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13
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14
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15
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