CRISP EGGPLANT CHIPS
Categories Vegetable Fry Cocktail Party Picnic Vegetarian Oscars Deep-Fry Vegan Party Gourmet
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 8
Steps:
- Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
- Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
- Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly 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 360°F between batches. Chips will crisp as they cool. Serve at room temperature.
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Andleeb Danish
[email protected]I'm not a big fan of eggplant, but I really enjoyed these chips. They were crispy and flavorful, and the perfect snack for a party.
Jacobus Human
[email protected]These chips were delicious! I made them for a party, and they were a hit. Everyone loved them.
Natneal Gadion
[email protected]I love these chips! They're so easy to make, and they're a healthier alternative to potato chips. I always have a batch of these on hand for snacks.
NS Janwari
[email protected]These chips were a bit bland for my taste. I think I'll try adding some spices next time.
Havan Abdi
[email protected]I wasn't sure what to expect from these chips, but I was pleasantly surprised. They were crispy and flavorful, and the perfect snack for a party.
Hauwa Muhammad
[email protected]These chips were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Sadurshana Mohanraj
[email protected]I followed the recipe exactly, and the chips turned out perfectly. They were crispy and delicious, and I couldn't stop eating them.
Abdul Hadi Baloach
[email protected]These chips were amazing! I was hesitant to try them at first, but I'm so glad I did. They were crispy on the outside and soft on the inside, and the flavor was out of this world.
Sanii Khan
[email protected]I've made these eggplant chips several times now, and they're always a crowd-pleaser. They're so easy to make, and they're a healthier alternative to potato chips.
Ace Earnest
[email protected]These eggplant chips were a hit at my party! They were crispy and flavorful, and everyone loved them.