Eggplant Chips

Chip Lovers! These are delicious! Being the chip connoisseur that I am, I guarantee you'll love this easy appetizer recipe. Surprise your guests with this unusual way of serving up a simple appetizer. you can serve it with Baba Ganoush, Hummus or Rauille - it'll be the hit of the party!

What you'll need:
- 2 lbs of Japanese eggplant
- 4-6 cups of olive oil
(depends on how large your frying pan is)
- Sea salt (to taste)

What to do:
Trim the eggplants and then thinly slice then into rounds. It's best to use a very sharp knife, a mandoline or "v" slicer. You can also use a food processor fitted with a slicing disk.

Lay the slices in a single layer on paper towels - cover with another layer of paper towels and let it sit for 10 minutes or so.

Next, in an electric fryer, deep pot, or large heavy skillet, pour in enough of the olive oil for a 1-inch depth. Heat until a deep-fat thermometer registers 375 degrees F.

Fry the eggplant in small batches, turning with a slotted spoon. When the eggplant is crisp and golden in color, remove with the slotted spoon to paper towels and drain completely. Between frying batches, make sure you temperature comes back to 375 degrees before putting in the new batch.

Season to taste with salt. You should serve the chips right away as they taste better warm and they do not keep well.

Thanks to the Chips and Dips cookbook by Claudia McQullian for this delicious chip recipe.

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