Air-Fried Eggplant Chips

These are So Good that I Made Them 3 Times in One Week!

Seriously, these eggplant chips are that good! In fact, I don’t even really use my air fryer, but after making these, I’m becoming an air-fryer convert.

Don’t have an air fryer? I think you can still make them on an open rack in the conventional oven with the same results.

Ingredients:

• 1 large Japanese eggplant, sliced in ¼ inch thick rounds

• ¾ cup of whole wheat flour

• 1 cup of whole wheat bread crumbs or panko

• 1 teaspoon of Italian seasoning

• 2 eggs, beaten

• ½ teaspoon of salt

• Ground black pepper, to taste

• Prepared tzatziki sauce for dipping

Instructions:

1. Fill 3 bowls, one each with the flour, beaten eggs, and breadcrumbs. Stir the seasoning, salt, and pepper into the breadcrumb mixture. Dredge the eggplant slices in flour, dip them fully in the egg mixture, and then coat them with the breadcrumbs.

2. Cook them in a single layer in batches in your air fryer at 400 degrees for 9 minutes, turning them halfway through. (To be honest, since I'm an air-fryer newbie, I don't actually know if you have to turn them, but I do to be on the safe side!)

3. Dunk them in the tzatziki sauce as you eat them. They’re best right out of the air fryer—but be careful, the insides are hot!