Best 5 Crisp Eggplant Chips Recipes
**Crispy Eggplant Chips: A Healthy and Delicious Snack for Every Occasion**
Crispy eggplant chips are a delectable and nutritious snack that can be enjoyed as a standalone treat or as a complement to various dishes. Made from thinly sliced eggplants, these chips are coated in a flavorful blend of spices and herbs, creating a tantalizing taste sensation. Whether you prefer a classic flavor or something more adventurous, this article offers a collection of recipes that cater to diverse preferences. From classic salt and pepper to zesty lemon and garlic, each recipe provides step-by-step instructions to ensure perfect results. With their crunchy texture and irresistible taste, these eggplant chips are a guilt-free indulgence that can be enjoyed as a healthy alternative to traditional potato chips.
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
EGGPLANT CHIPS
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 1
Steps:
- Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
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.
SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS
This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
- Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
- Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.
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!!
Provided by Mrs Goodall
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1105.3, Fat 110, SaturatedFat 14.3, Sodium 230.2, Carbohydrate 30.4, Fiber 2.2, Sugar 9.8, Protein 2.8
Tips:
- Choose the right eggplant: Select firm, unblemished eggplants that are about the same size so that they cook evenly.
- Slice the eggplant thinly: Use a sharp knife or mandoline to slice the eggplant into thin, even slices. This will help them cook quickly and evenly.
- Soak the eggplant slices in water: Soaking the eggplant slices in water for 30 minutes will help to remove some of the bitterness. You can also add a tablespoon of salt to the water to help draw out even more bitterness.
- Pat the eggplant slices dry: Before cooking, pat the eggplant slices dry with paper towels. This will help them to crisp up in the oven.
- Use a good quality oil: Use a high-heat oil, such as olive oil or avocado oil, for cooking the eggplant chips. This will help them to brown and crisp up nicely.
- Don't overcrowd the pan: When cooking the eggplant chips, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Season the eggplant chips: Season the eggplant chips with salt, pepper, and any other desired seasonings before baking. This will help to add flavor and make them even more delicious.
- Bake the eggplant chips until crispy: Bake the eggplant chips in a preheated oven until they are crispy and golden brown. This will usually take about 15-20 minutes.
Conclusion:
Crispy eggplant chips are a delicious and healthy snack or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. With the right tips and techniques, you can make perfect crispy eggplant chips every time. So next time you are looking for a healthy and tasty snack, give crispy eggplant chips a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
