5.0 from 27 votes
Crispy, thin fried eggplant slicesdipped in a beer batter and deep fried to perfection (no bread crumbs, no eggs required for this easy recipe).
Who doesn’t love crispy fried veggies? I know I do! If we are talking about fried artichoke hearts or these crispy fried eggplant chips I am all for it! Such a perfect simple fried eggplant recipe with amazing results! They’re made with just a few simple ingredients – medium sized eggplants, some oil for frying, a batter made with beer and flour, some dried herbs. No bread crumbs or anything else needed!
I usually have stuffed eggplants or eggplant parmigiana, but once I have discovered these chips that are so easy to make, there is no better way to enjoy one of my favorite vegetables! When they’re nice and crispy, they’re absolutely irresistible. I often find myself eating way more than I intended to! But that’s OK, because they’re so healthy and nutritious.
If you’re looking for a new snack or a delicious appetizer to try, or if you’re just looking for a new eggplant recipe, give these crispy fried eggplant chips a try. I’m sure you’ll love them as much as I do!
Table of Contents
Ingredients
- all purpose flour (for a gluten free option replace the traditional flour with a gluten free preferred type)
- beer
- dried oregano
- medium-sized eggplant – choose firm eggplants and cut into thin slices. You can also use Chinese eggplants, if available, as they contains fewer seeds than normal eggplants
- salt and black pepper
- dried Italian seasoning
- grated lemon rind
- olive oil for frying
- optional: parmesan cheese, garlic powder
How to makeFried Eggplant Slices?
Crispy Fried Eggplant Chips are slices of eggplant that have been placed in a large skillet with hot oil in a single layer (or air fryer, if preferred) and fried on medium-high heat until they are crispy. They are a great alternative to potato chips and can be a healthy snack option.
To make crispy fried eggplant chips, start by slicing an eggplant into thin slices. You can either leave the skin on or peel it off, depending on your preference. Add 1 teaspoon salt on them and leave it for 20 minutes to get all the moisture out. Pat with paper towel the surface of the eggplant slices to remove any moisture excess. Next, heat up some oil in a frying pan over medium heat. Then, add the eggplant slices to the pan and fry them for about 5 minutes per side, or until they are golden brown and crispy.
Once they are done, remove them from the pan and place them on a paper towel to absorb any excess oil. Serve them drizzled with some Ranch dressing or with your favorite dipping sauces and enjoy!
What to serve with fried eggplant chips?
First up, how about a creamy tzatziki dip? Made with yogurt, cucumber, and fresh herbs, this dip is refreshing and delicious. The coolness of the tzatziki is a nice contrast to the warm, crispy eggplant chips.
First, you can’t go wrong with a classic marinara sauce. The rich tomato sauce pairs perfectly with the crispy, salty eggplant chips. You could even sprinkle a little bit of Parmesan cheese on top for some extra flavor.
Finally, for a lighter option, consider pairing your eggplant chips with a fresh Greek salad.
For something a little bit different, you could try a roasted red pepper dip. This dip is sweet, smoky, and slightly spicy, making it a great complement to the savory eggplant chips. You could even add a little bit of cumin or smoked paprika for some extra depth of flavor.
Lastly, if you’re feeling adventurous, you could make a spicy harissa dip. This North African chili paste is bold and flavorful, and it pairs really well with the crispy texture of the eggplant chips. Just be sure to taste it before serving, as it can be quite spicy!
Whatever you decide to serve with your crispy fried eggplant chips, I hope you enjoy every delicious bite of this great appetizer!
How to store eggplant chips
- Let them cool down completely: Before storing your fried eggplant chips, make sure they have cooled down completely. This will help prevent condensation and keep them crispy.
- Use an airtight container: Transfer the chips to an airtight container or resealable plastic bag. Make sure the container is completely sealed to prevent moisture from getting in.
- Avoid stacking or overcrowding: Arrange the eggplant chips in a single layer in the container, and avoid stacking or overcrowding them. This can cause them to become soggy or lose their crispiness.
- Store in a cool, dry place: Store the container in a cool, dry place, away from direct sunlight or heat sources. Avoid storing them in the fridge, as this can cause the chips to become soggy.
- Consume within a few days: Fried eggplant chips are best consumed within a few days of making them. After this time, they may start to lose their texture and flavor. If you want to keep them for longer, consider freezing them instead.
FAQ
How do you fry eggplant without it getting soggy?
You need to cut the eggplant into thin slices. The thinner the slices, the faster they will cook and the less time they’ll spend in the oil. Sprinkle salt over the eggplant slices and let them sit for about 20 minutes. This will draw out excess moisture from the eggplant and prevent it from getting soggy. After 20 minutes, pat the eggplant dry with paper towels to remove any excess moisture and salt.
Heat up a good amount of oil in a frying pan over medium-high heat. You want the oil to be hot enough that the eggplant sizzles when you add it to the pan.
When the oil is hot, add the eggplant slices in a single layer. Don’t overcrowd the pan or the eggplant will steam instead of fry.
Cook the eggplant for a few minutes on each side until they are golden brown and crispy. Use a slotted spoon to remove the eggplant from the oil and place them on a paper towel-lined plate to drain off any excess oil.
Do you have to peel the eggplant (aubergine) before frying?
Absolutely not!The eggplant (aubergine) skin is entirely edible. When selecting your eggplant for this recipe look for those young ones, smaller and thinner, their skin is tender.
There is no need to tell you what a crowd-leaser appetizer, theseGreek Fried Eggplant (Aubergine) slices are! You can even serve them as side dish. You have to try them next time you are having a barbecue or friends over. Forget about regular potato chips. This is such an easy recipe for a quick way to enjoy crispy eggplant slices
Crispy Fried Eggplant Recipe (no breadcrumbs)
Recipe by Adore Foods
5.0 from 27 votes
Crispy, thin fried eggplant slicesdipped in a beer batter and deep fried to perfection (no bread crumbs, no eggs required for this easy recipe).
Course: AppetizersDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
10
minutes
Total time
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1/2 cup 1/2 all purpose flour
2/3 cup 2/3 beer
1/2 tbsp 1/2 dried oregano
1 tsp 1 grated lemon rind
2 2 medium sized eggplant, cut into thin slices
2 tsp 2 salt
olive oil for frying
1 tsp 1 dried oregano
Directions
- Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 20 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
- Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels to remove as much moisture as possible. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
