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To Pan-Fry: Simply cook the slices over medium heat in a good-quality nonstick skillet until golden brown on both sides.
To Oven-Fry:Coat the slices in Seasoned Flour (below). Lay the slices in single layers on oiled DARK cookie sheets (they brown better), not touching. Bake at 400°F for about 15 minutes, or until the bottoms are golden. Turn the slices over and bake about 15 minutes more, or until the other side is golden. Cool on racks if not eating immediately. To Make Crispy Slices: (Bryanna’s favorite way) Coat the slices with Seasoned Flour (below). Heat about 1 T. of olive oil or neutral cooking oil in a heavy bottomed 10″ skillet over Medium heat (no hotter). When the oil is hot, add the slices and cook, watching carefully, until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy. The medium heat works really well when frying things crispy in less oil than usual (I used to do these in ¼ c. oil at high heat).
BRYANNA’S SEASONED FLOUR
Keep some of this in a tightly covered container in the refrigerator– you’ll find many uses for it. Mix together 2 cups unbleached flour or whole wheat, or other wholegrain flour, ¼ cup nutritional yeast flakes, 1 teaspoon salt, and, optional, 1 teaspoon onion powder and freshly-ground black pepper to taste.