Abruptly crispy eggplant chips

Chips are a popular product, which is adored by both adults and children. However, we all know that this tasty delicacy not only does not benefit our body, but it does great harm to him. And do you know that ruddy, crispy and fragrant chips can be made not only from potatoes. Let's all the same try not to deprive ourselves of this pleasure and together we will prepare useful chips from eggplant.

Fried eggplant chips

Ingredients:

Preparation

Eggplants are washed, dried and cut into thin circles. Each slice of salt on both sides and carefully spread out between the layers of paper towels, we place the board on top and the load on it. As soon as the eggplants will give juice, we take out the slices, we dry it, we put it right in the flour and fry until ready and golden in the warmed vegetable oil. Then shift the finished chips to napkins and let the excess oil drain off.

Eggplant chips in a microwave oven

Ingredients:

Preparation

Eggplant carefully washing, wipe with a towel and cut into thin slices. Then, each slice is washed again under a stream of cold water and thoroughly dried. We pour the aubergines into a plastic bag, pour in a little vegetable oil, add spices to taste, salt, tie up the packet and vigorously mix everything. Now put the slices on the microwave tray and bake at a high power of 750 watts for 5 minutes. Our chips in the microwave are ready! We serve the table and enjoy their amazing taste. During preparation, you can use ground paprika, Provence herbs, garlic salt, crushed dry garlic, turmeric and any other spices at your discretion and taste.

Delicious eggplant chips in the oven

Eggplant chips are incredibly delicious and crunchy only if the vegetables are pre-soaked for 12 hours in a special marinade, and best of all for the whole night.

Ingredients:

For marinade:

Preparation

Let's figure out how to make chips . So, for starters we prepare marinade: mix balsamic vinegar with olive oil in equal proportions. Then add a little salt, sugar to taste, mix and taste. Marinade as a result should turn out to be quite sweet, as opposed to sour vinegar.

Eggplants wash, dry with a towel, cut off the tips and cut into thin plates of equal thickness. Next, each piece is put in a bowl with a marinade, mixed, tightly tightened with a food film and cleaned for 12 hours in the refrigerator. Periodically, every 2 hours, the eggplants are gently mixed to make the marinade properly, soaked in all the pieces. At the end of time we proceed to baking: we get a bowl with aubergines, we spread each slice on a lattice or a baking sheet covered with baking paper. We pour the remaining marinade on top and put it in the oven, heated to 150 degrees for about 40 - 60 minutes. The baking time depends on the condition of the eggplant: the ready-made chips should not be wet, but it is also dangerous to over-rest them, as they can just burn out. After the specified time, we take out carefully hot crispy chips, transfer them to a bowl and enjoy the amazing and rich taste of the dish. We serve with any sauce or simply with ketchup and sour cream. Such chips, unlike potatoes, are less caloric, but very tasty.