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    You are in: Home / Deep-fried / Crisp Eggplant (Aubergine) Chips Recipe
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    Crisp Eggplant (Aubergine) Chips

    Crisp Eggplant (Aubergine) Chips. Photo by Rita~

    1/1 Photo of Crisp Eggplant (Aubergine) Chips

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Mrs Goodall's Note:

    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!!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 01, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crisp Eggplant (Aubergine) Chips

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1105.3
    Calories from Fat 990
    Total Fat 110.0 g
    Saturated Fat 14.3 g
    Cholesterol 0.0 mg
    Sodium 230.2 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 2.1 g
    Sugars 9.8 g
    Protein 2.8 g

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