Air Fryer Eggplant Fries / Baingan Chips
Crunchy, spiced, and utterly addictive eggplant fries coated in a vibrant blend of Indian masalas and chickpea flour. These 'Baingan Chips' are a deliciously healthy, gluten-free, and vegan snack that bakes to perfection in the air fryer with just a fraction of the oil used in traditional frying.
Equipment
- Mixing Bowls
Ingredients
- 1 large eggplant (baingan) or 2 medium, cut into ½-inch thick fry-shaped strips
- 1 tsp salt for drawing out moisture
- 0.75 cup besan (chickpea flour)
- 2 tbsp rice flour or cornstarch, for extra crispness
- 1 tsp kashmiri red chili powder or ½ tsp paprika + ½ tsp cayenne for heat
- 1 tsp cumin seeds lightly crushed
- 0.5 tsp turmeric powder
- 0.5 tsp amchur (dry mango powder) or 1 tbsp lemon juice added to wet mix
- 0.5 tsp garam masala
- 0.5 cup water approximately, to make a thick batter
- 2 tbsp avocado oil or neutral oil plus more for spraying
Instructions
- Prepare Eggplant: Cut eggplant into fry-shaped strips. Toss with 1 tsp salt and let sit in a colander for 10-15 minutes. This draws out excess moisture, which is critical for crispiness. Rinse thoroughly and pat completely dry with paper towels.
- Make Spiced Batter: In a large bowl, whisk together besan, rice flour, Kashmiri chili powder, cumin seeds, turmeric, amchur, garam masala, and a pinch of salt. Slowly add water and 2 tbsp oil, whisking until a smooth, thick, pancake-batter consistency forms.
- Coat the Fries: Add the dried eggplant fries to the batter and toss gently until each piece is evenly and thoroughly coated.
- Preheat Air Fryer: Preheat air fryer to 380°F (190°C).
- Air Fry: Lightly grease the air fryer basket. Arrange the coated fries in a single layer, ensuring they are not touching. Lightly spray the tops with oil. Air fry for 12-15 minutes, flipping halfway through, until deeply golden brown and crispy.
- Serve Immediately: These are best enjoyed right out of the air fryer while they are hot and crispy. Serve with mint chutney or a tamarind date chutney.
Notes
🔹 DRY THE EGGPLANT: This is the most important step. Do not skip salting and thoroughly drying the eggplant, or the fries will be soft and steam instead of crisp up.
🔹 Batter Consistency: The batter should be thick enough to heavily coat the back of a spoon. If it's too thin, add a little more besan; if too thick, add a teaspoon more water.
🔹 Don't Overcrowd: Cook in batches for the crispiest results. Overcrowding will make them steam.
🔹 Spice Level: Adjust the amount of chili powder to your preference. Kashmiri chili provides color and mild heat.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 400mgPotassium: 580mgFiber: 9gSugar: 9gVitamin A: 15IUVitamin C: 6mgCalcium: 4mgIron: 12mg
Tried this recipe?Let us know how it was!
