Crisp Eggplant (Aubergine) Chips

1. 1

   Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.

2. 2

   Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline).

3. 3

   Fill a deep 10-12 inch heavy skillet (preferably cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.

4. 4

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

5. 5

   Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.

6. 6

   Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.

7. 7

   Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.

8. 8

   Chisps will crisp as they cool.

9. 9

   Serve at room temperature.

10. 10

    Chips can be made up to 2 hours ahead and kept at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.