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In recent years, air-frying has surged in popularity as a healthier cooking method that allows home cooks to enjoy their favorite fried foods without the added calories and fat from traditional frying. This innovative approach to cooking harnesses the power of hot air circulation, creating crispy textures and delicious flavors while using significantly less oil. One standout recipe that perfectly exemplifies the benefits of air-frying is the delectable eggplant chips. These chips are not only crunchy and flavorful but also serve as a versatile snack or appetizer that can be enjoyed on their own or paired with dips, spreads, or salads.

Crispy Air-Fryer Eggplant Chips

Looking for a healthy snack that satisfies your cravings? Try air-fryer eggplant chips! This simple and delicious recipe transforms eggplant into crispy chips using hot air circulation, meaning less oil and fewer calories. With just a few easy steps—slicing, salting, and breading—you can create a crunchy delight that's perfect on its own or paired with dips. Plus, eggplants are rich in antioxidants and fiber, making them a nutritious addition to your diet. Enjoy a guilt-free treat that adds flavor and fun to your snack time!
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Ingredients
  

1 medium eggplant

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 tablespoon olive oil

Fresh herbs for garnish (optional)

Instructions
 

Prepare the Eggplant:

    - Slice the eggplant into thin rounds, about 1/4 inch thick. If you prefer your chips with a bit more crunch, try to cut them as evenly as possible.

      Salt the Eggplant:

        - Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. This will also help reduce any bitterness in the eggplant. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.

          Set Up the Breading Station:

            - In one bowl, beat the eggs. In another bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.

              Coat the Eggplant:

                - Dip each eggplant slice first into the beaten eggs, making sure it is well coated, and then press it into the breadcrumb mixture, turning to coat both sides. Shake off any excess breadcrumbs and place the breaded eggplant slices on a baking sheet.

                  Preheat the Air Fryer:

                    - Preheat your air fryer to 400°F (200°C) for about 5 minutes.

                      Air Fry the Chips:

                        - Lightly spray the basket of the air fryer with olive oil. Place a single layer of the breaded eggplant chips into the basket (you may need to do this in batches depending on the size of your air fryer). Lightly spray the top of the chips with olive oil.

                          Fry to Perfection:

                            - Cook the eggplant chips for about 12-15 minutes, flipping halfway through, until they are golden brown and crispy. Keep an eye on them to ensure they don’t burn.

                              Serve:

                                - Remove the eggplant chips from the air fryer, let them cool slightly on a wire rack, and serve them warm. Garnish with fresh herbs if desired, and enjoy your delightful crispy chips!

                                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings