>Eggplant Chips

>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.

Drain liquid

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.


About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on February 25, 2010, in chips, eggplant, raw. Bookmark the permalink. 1 Comment.

  1. >Ooh these sound yummy and healthy – I'm going to give it a try! Thanks for the recipe!http://boilit.blogspot.com/


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