Crispy Greek Eggplant Chips with Whipped Feta and Thyme Honey Tips, FAQ & printable recipe

Tips for success

To keep the chips crisp for longer, place them on a wire rack after frying instead of paper towels, which can trap steam and make them soggy.

If you are making a large batch, keep the fried chips in a single layer on a baking sheet in a 200°F (95°C) oven while you fry the remaining slices. This will help them stay warm and crisp without overcooking.

When slicing the eggplant, use a mandoline for uniform 2-mm rounds. If the slices are too thick, they will not crisp up properly; if too thin, they may break apart during frying.

The milk soak should be ice-cold—add a few ice cubes to the bowl to keep it cold. After soaking, gently pat the slices dry with a clean kitchen towel before dredging to ensure the coating sticks well.

Variations

• Spicy Honey Glaze: Stir a pinch of cayenne pepper or a drizzle of hot honey into the warm thyme honey for a sweet-heat kick. The spice cuts through the rich feta and adds a new dimension to the dish.
• Lemon-Herb Whipped Feta: Add the zest of one lemon and a tablespoon of chopped fresh dill to the whipped feta. The bright citrus and herbal notes complement the earthy eggplant and honey beautifully.
• Za'atar Dusted Chips: After frying, toss the hot chips with a teaspoon of za'atar spice blend. The sesame, sumac, and thyme flavors add a Middle Eastern twist that pairs well with the feta.
• Baked Version: For a lighter take, arrange the coated eggplant slices on a baking sheet lined with parchment, brush with olive oil, and bake at 425°F (220°C) for 15-20 minutes, flipping once, until crisp and golden.

Storage and make-ahead

Fridge

Store leftover chips in an airtight container at room temperature for up to 1 day; they will lose crispness but can be refreshed in the oven.

Freezer

Freezing is not recommended as the chips will become soggy upon thawing.

Reheat

Reheat chips on a baking sheet in a 350°F (175°C) oven for 5 minutes to restore crispness.

These eggplant chips are best enjoyed immediately after frying, as they lose their crispness over time. If you have leftovers, store them in an airtight container at room temperature for up to 1 day.

To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes to restore some crispness. The whipped feta can be refrigerated in a sealed container for up to 3 days.

The whipped feta can be prepared up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before serving.

The eggplant slices can be sliced and soaked in the milk mixture up to 2 hours ahead; keep them refrigerated. The flour dredge can be mixed ahead and stored in an airtight container. Fry the chips just before serving for the best texture.

Serving ideas

Serve these eggplant chips as a meze platter alongside other Greek appetizers like olives, tzatziki, and grilled pita. They also make an impressive starter for a dinner party, presented on a large platter with the whipped feta in a bowl and the honey in a small pitcher. The contrast of textures and flavors is sure to delight guests.

For a more substantial snack, serve the chips with extra feta and honey on the side, allowing everyone to customize their bites. The chips can also be used as a topping for salads or grain bowls, adding a crunchy, savory element. Whatever way you choose to serve them, these crispy eggplant chips are a unique and memorable dish.

Frequently asked questions

Recipe card

Crispy Greek Eggplant Chips with Whipped Feta and Thyme Honey

Prep 25 minCook 15 minTotal 40 minServes 4

Ingredients

• 1 large firm globe eggplant
• 2 cups cold whole milk
• 1 tsp kosher salt
• 100 g all-purpose flour
• 40 g cornstarch
• 1 tsp dried oregano
• 2 cups extra-virgin olive oil, for frying
• 8 oz barrel-aged feta, crumbled
• 1/4 cup plain Greek yogurt
• 1/4 cup Greek thyme honey

Instructions

1. Trim the ends off the eggplant and slice it on a mandoline set to 2 mm thickness. In a large bowl, whisk the cold milk and salt together. Submerge the eggplant slices in the milk mixture, making sure they are fully covered. Let them soak for 15 minutes.
2. In a shallow dish, whisk together the all-purpose flour, cornstarch, and dried oregano. Drain the eggplant slices in a colander, pressing gently to remove excess milk. Dredge each slice in the flour mixture, shaking off any excess. Place the coated slices on a wire rack.
3. Pour the olive oil into a deep skillet or Dutch oven, filling it to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 375°F (190°C) on a frying thermometer.
4. Add the eggplant slices in a single layer, being careful not to overcrowd the pan. Fry for about 2 minutes, flipping halfway through, until the slices are golden brown and blistered. Remove with a slotted spoon and drain on paper towels.
5. In a food processor, combine the crumbled feta and Greek yogurt. Process until completely smooth and creamy, scraping down the sides as needed. Transfer to a serving bowl.
6. In a small saucepan, warm the thyme honey over low heat until it becomes thin and pourable. Do not let it boil.
7. Arrange the fried eggplant chips on a serving platter. Serve immediately with the whipped feta and warm thyme honey on the side for dipping and drizzling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.