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Crisp Eggplant Chips

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Crisp Eggplant Chips

Crisp Eggplant Chips

amanda

Equipment

  • - Eggplant Peeler

  • - Precision Slicer

  • - Deep Fryer

  • - Digital Thermometer

  • - Air Fryer

  • - Eggplant Slicing Board

  • - Salvador Meat Slicer

  • - Vegetable Fryer

  • - Thickness Gauge

  • - Crisper Basket

  • - Nonstick Silicone Spatula

Ingredients

  • 6 tablespoons confectioners sugar

  • 6 tablespoons cornstarch

  • 1 cup panko (Japanese bread crumbs)

  • 1/4 teaspoon salt

  • 1/2 lb thin Asian eggplant (2 inches in diameter; about 2 medium), trimmed

  • About 3 cups vegetable oil

  • an adjustable-blade slicer; a deep-fat thermometer; a large sieve

Instructions

1

Instruction 1

Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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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