Crisp Aubergine Chips

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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These crispy aubergine crisps offer a sophisticated twist on the classic vegetable snack, combining a delicate sweetness with a satisfying, salty crunch. By using thin Asian aubergines and a precise coating of panko breadcrumbs and icing sugar, you achieve a beautiful golden finish and a texture that is remarkably light. The contrast between the thin vegetable rounds and the crisp coating makes them an irresistible alternative to traditional potato crisps, perfect for serving alongside drinks or as a textured garnish for stir-fries.

This vegan recipe is an excellent way to introduce more vegetables into your repertoire. The secret to success lies in the paper-thin slicing and maintaining a consistent oil temperature, which ensures the slices brown evenly without becoming greasy. Whether you are looking for a unique party snack or a homemade treat for family film night, these versatile crisps are best enjoyed at room temperature for maximum crunch.

Ingredients for Crisp Aubergine Chips

6 tablespoons icing sugar
6 colheres de sopa de amido de milho
130g panko (Japanese bread crumbs)
1/4 colher de chá de sal
230g thin Asian aubergine (2 inches in diameter
about 2 medium), trimmed
About 725ml vegetable oil
um fatiador com lâmina ajustável
um termômetro para fritura profunda
a large sieve

How to make Crisp Aubergine Chips

Stir together icing sugar, cornflour, panko, and salt in a wide shallow bowl. Cut aubergine crosswise into paper-thin rounds with slicer.

Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 182°C on thermometer.

Dredge one fourth of slices in cornflour mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.

Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer aubergine 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 182°C between batches. Chips will crisp as they cool. Serve at room temperature.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.