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Potato chips are delicious, but unfortunately also very high in calories. By contrast, eggplant chips are much healthier. They are also delicious and prepared quickly.
Eggplant chips are classic starters in the Arabian countries and are often eaten as a snack. With us, however, they rarely come to the table. Eggplant chips are so delicious and, above all, prepared quickly. Moreover, they are a healthy and delicious alternative to potato chips, peanuts and Co. Making them yourself is also very easy. You can either use a pan or the oven.
Ingredients for eggplant chips:
- 1 - 2 eggplants
- some sunflower oil
- Juice of a lemon
- some flour
Preparation in the pan:
1Cut the stems of the aubergines and then cut the aubergines into slices approx. 5 mm thick. Then salt the slices to drain, place in a sieve and allow to strain for about 30 minutes.
Dab the aubergine slices with some kitchen paper after draining and turn them into flour like chips. Tap off excess flour lightly.
3 Heat some oil in a pan and sauté the slices in a golden brown. Make sure that you do not fry too many slices at a time, so they cook well and brown evenly.
4 After about 3 minutes, the slices are ready. All you have to do is drain it onto some paper towels and then season with a little salt, pepper and lemon juice.
Preparation in the oven:
You can also prepare eggplant chips in the oven. To do this, first salt the slices, dehydrate them and dab with kitchen paper.
2Place the slices on a baking sheet lined with baking paper, lightly brush with some olive or sunflower oil and salt them again.
3Bake the aubergine slices in a preheated oven at 120° C for about 20 minutes until golden brown. If you want the eggplant chips to be particularly crunchy, leave them in the oven for another 5 to 10 minutes.
4After cooling, the eggplant chips are aromatic and crispy. You can still refine it with spices according to your taste.
By the way:
In the oven you can also prepare great zucchini chips and beetroot chips.