Eggplant Chips Recipe

Slice into ribbons

Trim the stem end of the eggplant and, using a mandoline set to about 1/16–1/8 inch (1.5–3 mm) or a sharp knife, slice the eggplant lengthwise into thin ribbons. Aim for long, thin strips so they curl slightly when fried. You should get about 20–30 ribbons from one large eggplant.

Salt and drain

Arrange the ribbons in a single layer on a wire rack set over a sheet tray or on paper towels. Lightly sprinkle both sides with 1 tsp fine sea salt. Let sit 15–20 minutes to draw out moisture and reduce bitterness. After resting, pat the ribbons dry with paper towels to remove surface moisture and excess salt.

Whisk together 3 tbsp all-purpose flour, 2 tbsp cornstarch and 1/4 tsp salt in a medium bowl. Add 1 egg yolk and gradually whisk in 3/4 cup cold sparkling water until a smooth, thin batter forms (viscosity similar to heavy cream). Keep the batter cold in the fridge while oil heats.

Pour 2 cups neutral oil into a deep, heavy skillet or medium pot to a depth of about 1–1.5 inches. Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too quickly.

Working in small batches (4–6 ribbons at a time depending on pan size), lightly dust the dried eggplant ribbons with a tablespoon of extra flour (use leftover from batter portion if needed) or shake off any excess. Dip each ribbon into the cold batter so it is lightly coated — do not overcrowd or create a thick coating; a thin, even film is ideal.

Gently slide the battered ribbons into the hot oil. Fry, turning occasionally with tongs, until golden and crisp, about 1.5–3 minutes depending on thickness. The ribbons will curl and become chip-like. Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet tray or paper towels to drain. Immediately season with a light pinch of salt while still hot. Repeat with remaining ribbons, maintaining oil temperature between 325–350°F (163–175°C).

Once all ribbons are fried, arrange them on a serving platter. Drizzle 2 tbs honey evenly over the hot chips so it lightly glosses them (use warmed honey if it’s too viscous). Sprinkle 1 tsp red pepper flakes evenly and grind 1/2 tsp black pepper over the top. Scatter fresh basil leaves across the chips; the residual heat will slightly wilt the basil and release aroma.

Taste and adjust: add a final pinch of fine salt to taste if needed. Serve immediately so the chips stay crisp. Leftovers will soften; to re-crisp, reheat briefly in a 375°F (190°C) oven for 3–5 minutes.