How to Make Tasty Fried Eggplant Chips

My mom used to fry up Eggplant this way... Almost like potato chips. She passed away in June. Her recipe lived on as I raised my kids who ate this too. It's an odd vegetable most never try!

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How to Make Tasty Fried Eggplant Chips Recipe
19 Steps
Ingredients
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1
Gather ingredients...

Gather ingredients...

2
This is a small Eggplant from our garden. I get everything ready before I peel it as they tend to change color quickly once peeled.

This is a small Eggplant from our garden. I get everything ready before I peel it as they tend to change color quickly once peeled.

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3
Measure flour, salt & pepper into a gallon plastic bag. I started with a half cup of flour, a few sprinkles of seasoned salt and couple shakes of pepper.

Measure flour, salt & pepper into a gallon plastic bag. I started with a half cup of flour, a few sprinkles of seasoned salt and couple shakes of pepper.

4
I like using a straight sided fry pan and just a thin layer of oil and butter for frying.

I like using a straight sided fry pan and just a thin layer of oil and butter for frying.

5
The skin is thin and shiny. Once you get the first peel off, it goes fast. I leave this step until I'm ready to coat and fry.

The skin is thin and shiny. Once you get the first peel off, it goes fast. I leave this step until I'm ready to coat and fry.

6
Eggplant can easily be peeled with a potato peeler. It will darken quickly so I like to have things ready to go.

Eggplant can easily be peeled with a potato peeler. It will darken quickly so I like to have things ready to go.

7
Slice thin. Do not be concerned with the seeds. They are hardly noticed.

Slice thin. Do not be concerned with the seeds. They are hardly noticed.

8
Once you get a few slices, shake them in bag of flour & seasonings quickly to coat.

Once you get a few slices, shake them in bag of flour & seasonings quickly to coat.

9
Ready to coat...

Ready to coat...

10
I close bag with a nice bubble of air inside and shake...

I close bag with a nice bubble of air inside and shake...

11
Heat oil and butter on medium high. Watch carefully.

Heat oil and butter on medium high. Watch carefully.

12
Preheat oven to 250°. Use a cooking rack on top of a cookie sheet or jelly roll pan in oven. You will put fried slices here to stay warm AND crisp until time to serve.

Preheat oven to 250°. Use a cooking rack on top of a cookie sheet or jelly roll pan in oven. You will put fried slices here to stay warm AND crisp until time to serve.

13
Ready to fry... They only take a minute or two so watch carefully.

Ready to fry... They only take a minute or two so watch carefully.

14
Oil and butter are less than 1/4" deep.

Oil and butter are less than 1/4" deep.

15
Have slices ready to go once these are done.

Have slices ready to go once these are done.

16
Turn to brown other side.

Turn to brown other side.

17
Drain on paper towel 30 seconds, then move to rack in warm oven. The key is to keep them warm and crisp so don't just pile them here or they'll get soggy.

Drain on paper towel 30 seconds, then move to rack in warm oven. The key is to keep them warm and crisp so don't just pile them here or they'll get soggy.

18
See how thin and slightly crisp?  If you are the cook, you can sample as you fry....

See how thin and slightly crisp? If you are the cook, you can sample as you fry....

19
Ready to serve! I often set the rack and pan on a trivet right on the table. The rack and oven are key to keeping the slices crisp and warm. You don't want them soggy.

Ready to serve! I often set the rack and pan on a trivet right on the table. The rack and oven are key to keeping the slices crisp and warm. You don't want them soggy.

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