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Crisp Eggplant Chips Recipe

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This recipe for Crisp Eggplant Chips is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons confectioners sugar
6 tabelspoons cornstarch
1 cup panko (Japanese breadcrumbs)
1/4 teaspoon salt
1/2 lb. thin Asian Eggplant (2 inches in diameter)
Directions:
Directions:
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 skillet halfway with oil and heat over moderate heat until it registers 360ºF on thermometer. Dredge one fourth of slices in cornstarch mixture, tossing until throughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.

Fry coated slices in oil, turning and seperating with a slotted spoon, until golden brown, 1 to 2 minutues.

Transfer eggplant chips with slotted spoon to paper towels to drain. Then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, letting oil reheat to 360º between batches. Chips will crisp as they cool. Serve at room temperature.
Number Of Servings:
Number Of Servings:
6 people
Personal Notes:
Personal Notes:
You can make these up to 2 hours ahead and keep at room temperature.

 

 

 

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