INGREDIENTS PER 4 PEOPLE
rice flour, 1 cup
peanut oil, to taste
salt, to taste
Wash the eggplants and cut into thin slices. Arrange on a plate, cover with coarse salt and let drain for about 20 min.
Pre heat the oil at 390°F.
Clean them from salt and dip into rice flour.
Fry them in abundant hot peanut oil for 4/5 minutes until they are golden.
Add salt and serve the chips still warm.
Thanks to Un pizzico di Marina.