Eggplant chips with salt and paprika
2 servings
15 minutes
Eggplant chips with salt and paprika are a refined and light snack that combines a crispy texture with the spicy flavor of spices. Eggplants are sliced thinly and roasted to a golden crust, absorbing the aroma of olive oil and spices. Coarse sea salt enhances the natural sweetness of the eggplant, while smoked paprika adds a rich, slightly smoky note. A blend of five peppers gives heat, making the flavor deeper and more complex. These chips are perfect as a standalone snack or as an accompaniment to sauces and dips. They fit perfectly into an evening gathering or serve as a crunchy alternative to traditional potato chips. The simplicity of preparation and vibrant taste make this dish a true find for lovers of unusual culinary solutions.
1
Wash the eggplants and cut off the base.
- Eggplant: 2 pieces
2
Slice thinly.
3
Then cut the slices into pieces about 6–8 cm long.
4
Pour oil into the pan, add a pinch of coarse salt, and place it on high heat.
- Refined olive oil: 5 tablespoon
- Coarse sea salt: pinch
5
Send the eggplants to the heated oil.
- Eggplant: 2 pieces
6
Season with a pepper mix.
- Five pepper blend: to taste
7
Once the bottom side is browned, flip it.
8
Sprinkle with paprika and a little fine salt. Fry for another 2-3 minutes until golden brown.
- Smoked paprika (pimenton): to taste
- Sea salt: to taste
9
Transfer the ready chips to a paper napkin.
10
Serve as an appetizer.
