Frying eggplant can be a delicious way to prepare this versatile vegetable, and with the right technique, you can achieve a crispy exterior and tender interior. First, select a firm eggplant and slice it into rounds, about half a centimetre thick. Before frying, it’s advisable to sprinkle the slices with salt and allow them to sit for about 30 minutes. This draws out any bitterness and excess moisture, which will help them fry up nicely.

Rinse the salt off the slices under cold water, then pat them dry with a clean kitchen towel. For the frying, you can use a combination of olive oil and a touch of sunflower oil for a higher smoke point. Heat the oils in a non-stick frying pan over a medium heat until shimmering. Carefully add the eggplant slices in a single layer, taking care not to overcrowd the pan, as this can cause them to steam rather than fry.

Fry the slices for about three to four minutes on each side, or until they turn golden brown and crispy. Once cooked, transfer them to a plate lined with kitchen paper to absorb any excess oil. Season with freshly cracked black pepper and perhaps a sprinkle of Mediterranean herbs for added flavour. Serve warm as a lovely side dish or as part of a hearty vegetarian meal. Enjoy!

How to Make Crispy Kale Chips (Oven or Air Fryer Recipe)

Kale chips are a delightful and healthy alternative to traditional crisps, offering a satisfying crunch without the unnecessary calories. Whether you choose to bake them in the oven or use an air fryer, the result is a deliciously crispy snack that’s perfect for munching on any time of day.

Ingredients:

• 1 large bunch of kale
• 1 tablespoon of olive oil
• 1 teaspoon of sea salt
• Optional seasonings (such as garlic powder, lemon zest, or nutritional yeast)

Instructions:

1. Prepare the Kale: Start by preheating your oven to 180°C (350°F) if you’re using that method. Remove the thick stems from the kale leaves and tear them into bite-sized pieces. Rinse them under cold water, then dry thoroughly using a salad spinner or kitchen towel to ensure they crisp up nicely.

2. Season the Kale: In a large bowl, combine the kale with olive oil and sea salt. Massage the oil into the leaves gently; this helps the seasoning to adhere and promotes even crisping. If you're keen to experiment, add any optional seasoning to elevate the flavour.

3. Oven Method: Spread the seasoned kale evenly on a baking tray lined with parchment paper. Avoid overcrowding the tray, as this can lead to soggy chips. Bake in the oven for approximately 10-15 minutes, keeping a close eye on them to prevent burning. They’re done when they’re crunchy and slightly golden.

4. Air Fryer Method: If using an air fryer, set it to 160°C (320°F). Place the kale in the fryer basket in a single layer. Cook for about 5-7 minutes, pausing halfway through to shake the basket and ensure even cooking.

5. Cool and Enjoy: Once crispy, remove the kale chips from the oven or air fryer and allow them to cool slightly on a wire rack. This will maintain their crunch. Enjoy your homemade kale chips as a healthy snack – they’re perfect on their own, or with a dip of your choice!

With these simple steps, you can savour the incredible texture and flavour of crispy kale chips in no time. Happy snacking!