>1 eggplant, thinly sliced into discs (I use a mandoline slicer)
I like to peel the eggplant, because I think eggplant skin is a) bitter and b) a little tough after baking/dehydrating
After your eggplant is sliced, sprinkle some salt on those babies. Let sit on a towel or in a drainer to get out some of the moisture/bitterness.
After a little while, throw them into a bowl of *raw* apple cider vinegar (raw ACV has a much different flavour than regular, I buy Bragg’s) Let soak for 45 min minimum.
Now two options 1. dehydrating (my favourite way to do this) or 2. baking If you don’t have a dehydrator, skip to 2.
1. place eggplant slices on dehydrator trays and dehydrate at 105-110 (I like to keep them raw) until crispy. If you don’t care about keeping them raw, you can bump up the temp to 135-145 for faster dehydrating time
2. Oven: preheat to 350* and bake until crispy – check every 10 minutes or so, and flip over after, 15?
Sorry, it isn’t exact. Next time I make them, I’ll pay more attention to what I’m doing.