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A bowl of crunchy eggplant fries in a bowl with some spicy mayo ready to eat.
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Crispy Air Fryer Eggplant Chips

Make these addictive crunchy air fryer eggplant chips! Easy to make and perfect for snacking or game day! Delicious way to use up aubergines.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American, Vegan
Diet: Vegan
Servings: 2
Calories: 319kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 500 g Eggplant/Aubergine approx 1 medium eggplant
  • 1 teaspoon vegetable oil in a spray bottle if you can.

For the Potato Starch slurry

  • 3 tablespoon potato starch or corn starch
  • 125 ml water
  • dash of hot sauce optional

For the Panko Coating

  • 65 g panko bread crumbs
  • 1 teaspoon oregano
  • 1 teaspoon garlic granules
  • 3 teaspoon nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon flakey sea salt
  • 1 teaspoon chilli flakes optional
Metric - American

Instructions

  • In a large bowl, mix together the potato starch, water and hot sauce if using to form a slurry. You might need to add more water as you go.
    3 tablespoon potato starch, 125 ml water, dash of hot sauce
  • In another bowl, add all the panko coating ingredients.
    65 g panko bread crumbs, 1 teaspoon oregano, 1 teaspoon garlic granules, 3 teaspoon nutritional yeast, 1 tablespoon olive oil, 1 teaspoon chilli flakes, 1 teaspoon flakey sea salt
  • Mix the panko crumbs and seasonings with olive oil. Scrunch well with your fingers to coat the panko in the oil. This creates the lovely golden colour.
  • Pre-heat your air fryer to 180c/ 356F and put 15 minutes on the timer.
  • Chop the eggplant into fry shapes (about 1cm by 5cm sticks) or into small rounds.
    500 g Eggplant/Aubergine
  • Coat the eggplant chips in the potato starch slurry, make sure they are all covered.
  • Then coat the eggplant chips in the panko mixture.
  • Add the eggplant chips in a single layer into your air fryer basket and spritz with a little extra oil.
    1 teaspoon vegetable oil
  • Put your eggplant chips into the air fryer and cook for 12-14 minutes. Check, on them then if needed, cook for up to 12-15 minutes. The eggplant chips are done when the coating is golden and turning slightly brown and tender soft inside.
  • Serve hot with your favourite dipping sauce!

Video

Notes

Delicious ways you can mix up the recipe: 
    1. Gluten Free: Use gluten-free breadcrumbs in place of the panko
    2. Spicy: Add chili powder to taste to the panko mixture
    3. Onion Powder: Choose onion powder in place of the garlic powder.
    4. Oil: I use olive oil, however avocado oil, or cooking spray would also work well.
    5. Fresh Herbs: Elevate the presentation with a sprinkle of fresh herbs before serving.
    6. Round: Instead of making fry shapes, you can also make this recipe in little round slices. This is especially great if you use a small eggplants.
    7. Zucchini: why not make air fryer zucchini fries using the same method!
STORAGE:
These eggplant chips taste best crispy hot. You can however make them the day before and part air-fry them, then give them another 5 minutes in the air fryer to finish off. This would be very useful for making game-day or half time snacks!
This recipe will not freeze well or store for more than a day.

Nutrition

Calories: 319kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 1325mg | Potassium: 803mg | Fiber: 11g | Sugar: 9g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg