Name: Crisp Eggplant Chips
Cook time: 30 min
Total time: 45 min
Yield: Makes 6 (hors d'oeuvre) servings
Ingredients: 6 tablespoons confectioners sugar; 6 tablespoons cornstarch; 1 cup panko (Japanese bread crumbs); 1/4 teaspoon salt; 1/2 lb thin Asian eggplant (2 inches in diameter; about 2 medium), trimmed; About 3 cups vegetable oil; an adjustable-blade slicer; a deep-fat thermometer; a large sieve

Photo by Romulo Yanes

Here, something savory becomes addictively sweet and salty. The confectioners sugar helps brown the eggplant, and panko adds crunch.

Cooks' notes:

•To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
•Chips can be made up to 2 hours ahead and kept at room temperature.

Recipe notes

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