Eggplant Chips with Honey and Sea Salt
Frying very thinly sliced eggplant yields a crispy texture for a whole new way to enjoy eggplant. Serve as a starter or snack, or with grilled kebabs or falafel.
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon sea salt
- Ground black pepper, to taste
Directions
- In a large bowl, whisk together the flour, cornstarch, and 1 tsp. kosher salt. Add the eggplant and toss to coat.
- In a Dutch oven or similar heavy-duty pot, heat 1/2 inch of oil (about 2 cups) until it reaches 375°F. Working in batches, fry the eggplant until golden, carefully turning with tongs about halfway through, about 3 minutes total. Drain the chips on paper towels and season with sea salt, then transfer to a baking sheet and keep warm in a 200°F oven while you fry the remaining batches.
- Pile the chips on a serving platter, and drizzle with the honey. Serve warm.