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deep frying vegetable chips

    Posted By: Chef L
Monday, 24 September 2007, at 1:06 p.m.

Hi!
In Europe, some restaurants make eggplant chips that are wonderful and crispy. It is not battered, maybe dusted with some type of flour or corn starch? I think deep frying vegetables to create chips is a very challenging process. The vegetable always gets limp before it fries crisp.Once you fry it, it is difficult to hold the product before it becomes limp. I have entertained the thought of partially dehydrating the chips before frying? Or if you have any other suggestions of how to get the veggies really crisp (without over cooking them), especially eggplants. I am all ears...
Thanks, Chef L

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  • deep frying vegetable chips
    Chef L -- Monday, 24 September 2007, at 1:06 p.m.

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