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If you're on the hunt for a unique and healthier alternative to traditional French fries, look no further than Crunchy Hatch Chili Eggplant Fries. This innovative recipe elevates the humble eggplant into a satisfying snack or side dish, perfect for any occasion. By incorporating the vibrant flavors of roasted Hatch green chiles, these fries offer a delightful crunch thanks to the use of panko breadcrumbs. Whether you are a vegetarian seeking out delicious options or simply looking to incorporate more vegetables into your diet, this recipe is both easy to prepare and packed with flavor.

Crunchy Hatch Chili Eggplant Fries

Discover a delicious twist on a classic snack with Crunchy Hatch Chili Eggplant Fries. This innovative recipe transforms eggplant into a crunchy, flavorful alternative to French fries, boosted by the mild heat of roasted Hatch green chiles and a crispy panko breadcrumb coating. Packed with nutrients, these fries are perfect for vegetarians or anyone wanting to add more veggies to their diet. Easy to prepare and bursting with flavor, they are sure to satisfy your snack cravings while keeping things healthy!
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Ingredients
  

1 large eggplant, cut into fry-sized sticks (about ½ inch thick)

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to desired spice level)

Salt and pepper to taste

2 large eggs

¼ cup all-purpose flour

2 tablespoons fresh Hatch green chiles, finely chopped (roasted preferred for depth of flavor)

Olive oil spray (or enough to lightly coat the fries)

Instructions
 

Preparation: Start by preheating your oven to 425°F (220°C). For easy cleanup, line a baking sheet with parchment paper.

    Eggplant Prep: Cut the eggplant into fry-shaped sticks. To reduce bitterness and moisture, sprinkle them generously with salt and allow to sit for 20 minutes. Afterward, rinse the eggplant sticks thoroughly and pat them dry using paper towels.

      Breading Mixture: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix the ingredients well to ensure an even distribution of flavors.

        Dipping Station: Set up your coating station by beating the eggs in a second bowl until they are frothy. Place the all-purpose flour in a third bowl.

          Coating the Fries: Take each eggplant stick and lightly dip it into the flour, shaking off any excess flour. Next, submerge it in the egg wash, and then coat it thoroughly with the panko mixture. Press down gently to ensure the crumbs adhere well. For an extra flavor boost, fold the finely chopped Hatch green chiles into the panko mixture before coating the eggplant sticks.

            Baking: Place the coated eggplant fries in a single layer on your prepared baking sheet. Lightly spray them with olive oil to help achieve a crispy texture while baking.

              Cooking: Bake the eggplant fries in the preheated oven for 25-30 minutes. Be sure to flip them halfway through cooking to ensure they become golden brown and crispy on all sides.

                Serving: Once baked, remove the fries from the oven and allow them to cool for a few minutes on the baking sheet. Serve the warm eggplant fries with your choice of dipping sauce, such as creamy garlic aioli or a zesty spicy ranch dressing!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings