This week, I decided to try to make some eggplant chips. It seems all types of veggies are being made into chips these days, so why not eggplant too?
I thinly sliced an eggplant.
Brushed both sides with a nice layer of olive oil. Eggplant’s LOVE oil and literally draw it in, so you kinda need to be generous with the oil.
Placed slices on parchment paper lined cookie sheet.
Added a dash of salt. And popped them in the oven.
Mixed up a little dipping sauce. I made my dip with Tahini, a blended sesame seed paste, and fresh squeezed lemon juice. I love lemon in just about everything. {FODMAPers not tahini is high FODMAP}.
Sounds simple? It is.
YUM!
Eggplant Chips with Lemon Tahini Drizzle
March 10, 2012
Category
Appetizers & Snacks
Traditional Recipes
Ingredients
- 1 medium eggplant, very thinly sliced
- 2 tablespoons olive oil
- salt, to taste
- Lemon Tahini Drizzle:
- 1 tablespoon tahini
- 1-2 teaspoons lemon juice
- salt, to taste
Instructions
- Preheat oven to 350.
- Line cookie sheet with parchment paper.
- Brush both sides of eggplant with oil
- Sprinkle with salt.
- Bake for about 25 minutes--until lightly browned.
- Mix lemon tahini drizzle and drizzle over warm 'chips'.
emkacey
this looks delicious. i have eggplant in the oven right now! do your chips come out crispy? i normally bake mine on foil and they come out softer.
katescarlata
The thinner you cut them seems to help make them crispier. They don’t come out as crispy as a fried chip but a little crunchy.