Crisp Eggplant (Aubergine) Chips

Recipe by Mrs Goodall
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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