Crispy Fried Eggplant Chips

Prepare a brine by adding salt to 500ml of water and set aside.

Trim the ends off the eggplants and slice them very thinly using a very sharp knife.

Place the eggplant slices in the salt water so they don't darken and remain hydrated while you prepare the rest.

In a bowl, season the all-purpose flour by adding the smoked paprika, black pepper, and salt.

Heat the oil in a skillet until it is very hot, but keep the heat at medium so it doesn't brown too quickly.

Remove the slices from the water, drain the excess, and dredge them in the seasoned all-purpose flour, coating completely.

Fry the breaded slices in the hot oil, turning occasionally, until they are nicely golden brown.

Remove the chips from the frying oil and place them on paper towels to absorb excess grease; serve immediately.