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Eggplant Chips with Honey and Sea Salt

Servings: 4

Frying very thinly sliced eggplant yields a crispy texture for a whole new way to enjoy eggplant. Serve as a starter or snack, or with grilled kebabs or falafel.


  • 1/4 cup all-purpose flour
  • 1 Tbs. cornstarch
  • Kosher salt
  • 12 oz. baby eggplant, trimmed and sliced into 1/8-inch-thick rounds
  • Vegetable oil, for frying
  • Sea salt
  • 1 Tbs. honey

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 240
  • Fat (g): 28
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 16
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 580
  • Carbohydrates (g): 17
  • Fiber (g): 3
  • Sugar (g): 7
  • Protein (g): 2


  • In a large bowl, whisk together the flour, cornstarch, and 1 tsp. kosher salt. Add the eggplant and toss to coat.
  • In a Dutch oven or similar heavy-duty pot, heat 1/2 inch of oil (about 2 cups) until it reaches 375°F. Working in batches, fry the eggplant until golden, carefully turning with tongs about halfway through, about 3 minutes total. Drain the chips on paper towels and season with sea salt, then transfer to a baking sheet and keep warm in a 200°F oven while you fry the remaining batches.
  • Pile the chips on a serving platter, and drizzle with the honey. Serve warm.


Rate or Review

Reviews (2 reviews)

  • User avater
    ArmandLewis | 10/04/2019

    Easy to cooked!

  • Stardust4300 | 03/07/2019

    These are crispy & delicious!! Omg, the honey with a few sprinkles of Maldon Salt Flakes ... woohoo..love it

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