Eggplant Chips

Paper-thin slices, brittle on the outside and melting within. The skin turns dark and crisp while the flesh nearly evaporates during frying, leaving an airy texture.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 494
• Protein: 5 g
• Carbs: 32 g
• Fat: 37 g

Ingredients

• 2 piece Eggplant (aubergine) ( very thinly sliced )
• 150 g Wheat flour ( for coating )
• 147 ml Sunflower oil ( absorbed during frying (estimated) )
• 1 pinch Gray sea salt ( for seasoning )
• 1 tsp Oregano ( dried )
• 1 L Mineral water ( ice cold for soaking )

Instructions

1. Slicing

   Slice the eggplants into one-millimeter rounds. They must be almost transparent to ensure the final crunch.

2. Firmness bath

   Plunge the slices into a large bowl of very cold mineral water. This thermal shock firms up the flesh and prevents the eggplant from absorbing too much fat.

3. Dusting

   Drain and dry the slices perfectly. Toss them in wheat flour and tap to remove the excess. The flour coating should be invisible.

4. Frying

   Drop the slices into hot sunflower oil. When the bubbling subsides and the edges curl up and turn golden, they are ready.

5. Seasoning

   Place on absorbent paper. Immediately sprinkle with grey sea salt and oregano so the aromatics stick to the hot crust.

Chef's tips

• The secret lies in the ice water: it prevents the eggplant from becoming an oil sponge.
• Never overcrowd the fryer, otherwise the temperature drops and the chips become soggy.

Storage

Consume immediately. These chips do not tolerate humidity and lose their crunch within minutes.