Air Fryer Recipe
Panko-Crusted Eggplant Chips
Aubergine chips are a treat when the inside turns silky and the crumb stays crisp, and an air fryer is ideal for achieving this texture. The rapid convection heat crisps the panko coating quickly, ensuring the aubergine doesn't become too soft.
Ingredients
- 2 medium aubergines, about 550–650g total
- 1 tsp fine sea salt, plus a little extra for finishing
- 60g plain flour
- 2 large eggs
- 1 tbsp milk or water
- 120g panko breadcrumbs
- 30g finely grated Parmesan, optional
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp dried oregano or mixed Italian herbs
- ¼ tsp freshly ground black pepper
- 2–3 tbsp olive oil, rapeseed oil, or an oil spray for coating
Method
- Trim the aubergines and cut them into chips about 1.5cm thick and 7–9cm long.
- Put the aubergine chips in a colander, sprinkle with 1 tsp fine sea salt, toss gently, and leave for 20 minutes.
- Pat the aubergine chips very dry with kitchen paper or a clean tea towel.
- Set up three bowls: flour in the first; eggs beaten with 1 tbsp milk or water in the second; panko, Parmesan, paprika, garlic granules, oregano, and black pepper in the third.
- Preheat the air fryer to 190°C for 3 minutes.
- Coat each aubergine chip lightly in flour, tapping off any clumps, then dip in egg and press into the panko mixture.
- Drizzle or spray the crumbed chips with oil, turning them so all sides have a fine sheen.
- Arrange the chips in the air-fryer basket in a single layer with small gaps between them.
- Cook at 190°C for 8 minutes. Turn the chips with tongs, then cook for a further 4–6 minutes until deeply golden at the edges and tender in the centre.
- Transfer to a wire rack or a plate lined with kitchen paper, sprinkle lightly with salt, and repeat with the remaining chips.
- Serve straight away with lemon and a dipping sauce.
Nutrition
Calories: 250
