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I was frying up slices of eggplants for a vegetable stack and thought to myself, why not make some vegetable chips out of eggplant? For this batch I used my blackened spices mix as I wanted something spicy to go with the avocado dip. You could use any spice you like or just keep it simple and plain.
The eggplant chips were very addictive and I happily munched through a whole batch. Even the skins were delicious too! I tried this with large plump eggplants and long slim ones. It works better on the slimmer ones. The large plump slices did not really seem to crisp up enough. I baked these in the oven but suspect you could shallow fry them too. Eggplants seem to soak up oil like a piece of kitchen roll though, so if you do try to shallow fry them, you might need some more oil.
Eggplant Chips with Avocado & Lime Dip
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INGREDIENTS
1 thin eggplant
4-5 tblspns olive oil
Seasoning
2 tblspns ground paprika
1 tblspn ground cayenne pepper
1 tblspn onion powder
2 tspn salt
1/2 tspn ground white pepper
1/2 tspn ground black pepper
1/2 tspn ground cumin
1/2 tspn garlic powder
1/4 tspn dried thyme
1/4 tspn dried basil
1/4 tspn dried oregano
Dip
1 avocado
1 tblspn lime juice
1/4 tspn salt
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METHOD
- Pre-heat the oven to 180C/350F degrees.
- Mix the seasoning with the oil in a bowl.
- Thinly slice the eggplants into about 1/3 inch slices.
- Dip the eggplants into the seasoned oil mixture and place onto a parchment lined baking sheet.
- Bake for 25-30 minutes until crispy.
- For the dip, blend the avocado, salt and lime juice until smooth.
- Serve the chips with the dip; eat and enjoy!
Makes 15 chips
Nutritional Info per chip – 51 Calories, 5g Fat, 0g Protein, 3g Carbs, 1g Fibre, 2g Net Carbs
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Filed under: Coconut Free, Dairy-Free, Egg-Free, Gluten Free, Nut-Free, Paleo, Vegan, Vegetarian Tagged: Aubergine, Eggplant, eggplant chips, Gluten Free, healthy snacks, Paleo Image may be NSFW.
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