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