Thinly sliced eggplant chips, baked or air-fried to crispy perfection, seasoned with bold Thai spices like chili powder, garlic, and lime. These make a flavorful snack or appetizer.
Ingredients
For the Chips:
- 2 medium-sized eggplants, thinly sliced
- 2 tbsp vegetable oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp sugar
- Juice of 1 lime
For Garnish:
- Fresh cilantro leaves
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Eggplant:
- Slice the eggplant thinly using a mandoline or a sharp knife. Pat the slices dry with a paper towel to remove excess moisture.
- Season the Chips:
- In a large bowl, toss the eggplant slices with vegetable oil, chili powder, garlic powder, salt, and sugar. Ensure each slice is evenly coated.
- Bake or Air-Fry:
- To Bake: Preheat your oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until crispy and golden.
- To Air-Fry: Place the slices in a single layer in an air fryer basket. Air-fry at 350°F (175°C) for 10-15 minutes, shaking the basket halfway through.
- Add Lime Juice:
- Once cooked, transfer the chips to a serving plate and drizzle with fresh lime juice.
- Serve:
- Garnish with fresh cilantro leaves and serve with lime wedges for an extra tangy kick.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 10g
- Fat: 8g
- Sodium: 250mg
Notes
- For extra crunch, let the chips cool slightly after baking or frying.
- Adjust the chili powder to your spice preference.
- Store leftovers in an airtight container for up to 2 days to maintain crispness.
Let me know if you’d like more recipes or tips! 😊