Zucchini and Eggplant Chips Recipe

Name: Zucchini and Eggplant Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Japanese Eggplants; 2 Zucchinis; 3/4 cups Cornstarch; 1/4 cups Flour; 1 teaspoon Baking Powder; 1- 1/2 teaspoon Salt; 1/2 teaspoons Black Pepper; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Italian Seasoning; 1/2 cups Water; 1 Egg; 1 cup Oil, For Frying; 1 cup Mayonnaise; 1/4 cups Olive Oil With Roasted Garlic; 1/2 teaspoons Pepper; 1/2 teaspoons Salt; 1 Tablespoon Paprika

Servings: persons

2 Japanese Eggplants
2 Zucchinis
3/4 cups Cornstarch
1/4 cups Flour
1 teaspoon Baking Powder
1- 1/2 teaspoon Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Garlic Powder
1/2 teaspoons Italian Seasoning
1/2 cups Water
1 Egg
1 cup Oil, For Frying
1 cup Mayonnaise
1/4 cups Olive Oil With Roasted Garlic
1/2 teaspoons Pepper
1/2 teaspoons Salt
1 Tablespoon Paprika

1
For the chips: Clean eggplant and zucchini and dry them.
2
Cut the zucchini and eggplant into very thin slicesyou can make them however thin or thick you like, but they will fry better when they are thin and taste even crispier.
3
Mix all of your dry ingredients: cornstarch, flour, baking powder, salt, black pepper, garlic powder and Italian seasoning.
4
Then add water and egg and beat lightly.
5
Use a deep enough pan to fry.
6
Set stove on high heat and put the oil in the pan.
7
You will want to wait for it to really heat up before beginning to fry.
8
Once it is hot, dip your vegetables in the batter and carefully immerse in the oil.
9
Allow each side to fry for at least 2 minutes.
10
Take the vegetables out and put on a wire rack to cool.
11
Salt lightly and enjoy!
12
For the garlic aioli: Simply mix the ingredients together in a food processor and pulse a few times until the roasted garlic is broken down.
13
Enjoy with the chips!

1260

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Japanese Eggplants, 2 Zucchinis, 3/4 cups Cornstarch, 1/4 cups Flour, and more.

Yes, Zucchini and Eggplant Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Eggplant Chips

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