Air Fryer Recipe
Crispy Eggplant Chips
A simple, healthier recipe for crisp eggplant chips, ideal for making in the air fryer.
Ingredients
- 1 medium eggplant (aubergine)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
Method
- Wash and dry the eggplant. Slice it into thin, even rounds with a sharp knife or mandoline, aiming for about 1/4 inch thickness.
- Put the slices in a mixing bowl. Add the olive oil, garlic powder, paprika, salt, and black pepper. Toss gently until evenly coated. If you like, sprinkle over the nutritional yeast for a cheesy flavour.
- Preheat the air fryer to 180°C (356°F) for about 3 minutes.
- Arrange the seasoned eggplant slices in the air fryer basket in a single layer, making sure they do not overlap. Cook in batches if needed.
- Cook for 15-20 minutes, turning halfway through. Keep a close eye on them in the last few minutes so they do not burn.
- Transfer the chips to a baking sheet lined with paper towels to soak up any excess oil. Leave them to cool for a few minutes before serving.
Why this works in an air fryer
Thin aubergine slices crisp because the air fryer’s fast convection drives off surface moisture faster than the flesh can steam. A light oil film improves heat transfer and carries the spices; too much oil makes the porous aubergine collapse and turn leathery rather than crisp.
Equipment notes
Timing assumes a 4–5 litre basket with slices in one layer; in a single-drawer air fryer cook in batches and shake/turn once, while dual-zone models may brown unevenly if both drawers are full, so swap drawers or check the hotter side 2–3 minutes earlier.
Common pitfalls
- Slices bend and feel rubbery after 15 minutes: they are too thick or crowded, so separate into a single layer and cook 3–5 minutes longer, lowering to 170°C if the edges are already dark.
- Centres stay pale while rims burn: the slices are uneven, usually from knife-cutting; use a mandoline or remove the thinnest pieces early and let thicker ones finish separately.
- Chips look greasy and soft on the paper towel: the aubergine absorbed excess oil, so use just enough to lightly sheen the slices and avoid adding extra oil during cooking.
- Spices taste bitter or blackened before the aubergine crisps: paprika/garlic powder has scorched, so reduce to 170°C for the next batch and extend the cook rather than pushing the temperature higher.
Variations & substitutions
- Use smoked paprika instead of sweet paprika for a deeper flavour; it darkens faster, so start checking a couple of minutes earlier.
- Swap nutritional yeast for finely grated Parmesan if not keeping it vegan; the cheese browns quickly and can make the chips saltier, so reduce the added salt slightly.
- Add a pinch of cayenne or chilli flakes for heat; keep the quantity modest as small flakes can scorch in the strong airflow.
- Brush with a little miso thinned with oil instead of some of the salt; the sugars brown faster, so cook at 170°C and watch the final minutes closely.
Storage & reheating
Keep cooled chips in an airtight container for up to 2 days, then re-crisp in the air fryer at 160°C for 2–4 minutes in a single layer.
Nutrition
Calories: 250
