Eggplant Chips
Ingredients
- 2 pcEggplant (aubergine) (very thinly sliced)
- 150 gWheat flour (for coating)
- 147 mlSunflower oil (absorbed during frying (estimated))
- 1 pinchGray sea salt (for seasoning)
- 1 tspOregano (dried)
- 1 LMineral water (ice cold for soaking)
Method
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.
- 1
Slice the eggplants into one-millimeter rounds. They must be almost transparent to ensure the final crunch.
- 2
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
Drain and dry the slices perfectly. Toss them in wheat flour and tap to remove the excess. The flour coating should be invisible.
- 4
Drop the slices into hot sunflower oil. When the bubbling subsides and the edges curl up and turn golden, they are ready.
- 5
Place on absorbent paper. Immediately sprinkle with grey sea salt and oregano so the aromatics stick to the hot crust.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. These chips do not tolerate humidity and lose their crunch within minutes.
