Description
Crispy Eggplant Chips with Honey (Berenjenas con Miel) is a delightful vegan snack that transforms tender eggplants into golden, crunchy chips drizzled with sweet black honey or regular honey. These chips can be baked, air-fried, or deep-fried, making them a versatile treat perfect for any occasion. The recipe involves soaking the eggplant slices to reduce bitterness, coating them lightly in flour, and cooking until crisp, offering a deliciously healthy and flavorful alternative to traditional potato chips.
Ingredients
Eggplant Preparation
- 2 small eggplants (preferably Japanese or similar small variety for less bitterness and fewer seeds)
- 1 Tbsp salt
Batter and Coating
- 1/2 cup flour (all-purpose flour, or tapioca flour, cornstarch, or chickpea flour as alternatives)
- 2 cups milk (dairy) or sparkling water or beer (for soaking)
For Cooking
- 1-2 Tbsp oil (for baking or air frying; if deep-frying, more oil is needed)
To Serve
- 1 Tbsp black honey (sugarcane molasses) or regular/vegan honey
- Optional: flaky salt for sprinkling before serving
Instructions
- Prepare the eggplant: Chop the eggplant into thin matchsticks, slices, or 1/8-inch (0.3 cm) thick coins. Sprinkle the pieces with salt and set aside for 15-20 minutes to draw out moisture and reduce bitterness.
- Soak the eggplant: Transfer the salted eggplant pieces into a large bowl filled with milk (for dairy version) or sparkling water (for vegan option). Cover and soak for at least 30 minutes up to 60 minutes; alternatively, soak overnight in the refrigerator for enhanced results.
- Drain and coat: Drain the soaking liquid and pat the eggplant pieces slightly dry. Lightly coat the slices with the flour, shaking off any excess to ensure a thin and even coating. Optionally, season the flour with salt, pepper, spices, herbs, sesame seeds, or wheat bran for extra flavor and texture.
- Choose your cooking method: For baking, preheat your oven to 400ºF (200ºC) and line a baking tray with parchment paper lightly sprayed with oil. Spread the floured eggplant slices in a single layer and bake for about 20 minutes or until golden and crisp. For air frying, place the coated slices in a single layer in the greased air fryer basket; cook at 400ºF (200ºC) for 12-15 minutes until crisp, possibly in batches. For deep frying, heat enough oil to cover 1 inch in a deep skillet to 350ºF (180ºC). Fry the eggplant in small batches for 2-4 minutes, turning often until golden and crispy. Drain on paper towels.
- Serve: Drizzle the crispy eggplant chips with black honey or your choice of honey. Optionally sprinkle with flaky salt and enjoy immediately for the best texture and flavor.
- Storage and reheating: Store any leftover chips in an airtight container for up to 2-3 days. Reheat in an oven or air fryer at 350ºF (180ºC) for 8-12 minutes to restore crispiness. The soaked and coated eggplant can be frozen for 3-4 months; cook from frozen with added cooking time.
Notes
- Use smaller eggplants to minimize bitterness and seeds.
- Soaking in milk or sparkling water helps reduce bitterness and improves texture.
- You can substitute flour types based on dietary preferences, such as chickpea flour for gluten-free options.
- Season the flour coating with spices or seeds for additional flavor.
- Adjust oil quantity depending on chosen cooking method; deep frying requires more oil.
- These chips are best enjoyed fresh but can be reheated to regain some crispiness.
- Freezing the prepared eggplant slices before cooking allows for convenient future use.
- Prep Time: 15 minutes (plus soaking time of 30-60 minutes or overnight)
- Cook Time: 12-20 minutes depending on method (air frying: 12-15 mins, baking: 20 mins, deep frying: 2-4 mins per batch)
- Category: Snack
- Method: Baking
- Cuisine: Spanish
