Tajín Eggplant Chips
Yields: About four 1 cup servings
Time: Prep time 1-2 hours, Cook time 30-40 minutes
When I get the munchies, I always crave salt and spice. Add a little crunch to that and you have my ideal snack. These chips came from a desperation for something salty, and a soon-to-expire eggplant. A quick deep fry and a generous helping of that salty, citrusy tang that is Tajín gives you the perfect afternoon pick-me-up.
Ingredients:
1 Eggplant (Sicilian, Japanse, Chinese- whatever looks best at the market)
Kosher salt
Black pepper
All-purpose flour
Tajín
Oil with a high smoke point (peanut, canola, sunflower, etc)
Special Equipment:
Japanese mandolin
Deep fryer (if you don’t have this, a dutch oven works perfectly)
Directions
Step One:
Thinly slice eggplant using a Japanese mandolin on the second-to-thinnest setting. Feel free to make them as thick as you like but remember, the thinner the chip, the quicker and crispier the result. Lay sliced eggplant on a baking sheet lined with paper towels.
Step Two:
Season slices with a generous helping of kosher salt. Cover with more paper towel and let sit at room temperature for at least an hour, no more than two. Note: this is an important process that should not be skipped. The salt will draw out excess moisture in the eggplant making your frying process shorter and safer.
Step Three:
Combine about a cup of flour, kosher salt, and black pepper (to taste) in a shallow pie dish. Begin to heat oil in whichever frying source you have. In a dutch oven, you will need at least three inches of oil to have enough room for the chips to fry evenly. Heat oil to 300º. A longer fry at a lower temperature leads to crispier chips!
Step Four:
While oil is heating, lightly pat eggplant dry, removing the moisture that has been extracted. Dredge eggplant in flour mixture, making sure to shake off any excess. When oil is up to temperature, gently place about 1/4 of the eggplant slices into oil using a spider or slotted spoon. Fry for 6-8 minutes or until a deep golden brown. Make sure to flip the slices half way through. If they seem to be clumping together don’t be afraid to give them a quick stir with your spider.
Step Five:
Remove chips and drain onto a wire rack or baking sheet lined with paper towels. While hot, sprinkle Tajín over chips- as much as you like! Just be aware more seasoning also means more salt.
Step Six:
Let chips cool completely. To assure proper coating of Tajín, place all chips in a large bowl and toss vigorously. Serve and enjoy! These chips go great with hummus and guacamole, or get a little meta and try some Baba Ghanoush.
Tricks!
Don’t have a frying thermometer? You can use a thin wooden kitchen tool to test the oil: a wooden spoon, a chopstick, a small rolling pin. Wood is porous and holds moisture. When your oil is hot enough, the end of your wooden tool will begin to bubble and fizz just like your chips!
Short on time? Slice and salt the eggplant the night before and store in the fridge covered with paper towels and a tightly wrapped layer of plastic wrap. Just make sure to bring eggplant back to room temperature before frying.
