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Crispy Eggplant Chips
Eggplant chips and roasted eggplant dip from Carson Daly and Siri Pinter
Samantha Okazaki / TODAY
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Ingredients

    • 3 small eggplants (Italian or Japanese style)
    • 6 cups canola oil or vegetable oil
    • Sea salt
    • Paprika

Preparation

Using either a mandolin slicer or a sharp knife, thinly slice the eggplant into 1/8-inch thick rounds. 

In a large pot, heat oil to 350 degrees (using a thermometer). Line a plate with paper towel and keep near the pot.

Working in batches (about 10-15 per time), place eggplant rounds into pot and fry for roughly 1 minute per side, until they begin to curl and turn golden brown. Remove with a slotted spoon and place onto plate. Immediately sprinkle with salt and paprika and let cool before serving. 

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