 Here we go! While you can still count on me to post things on the See Our Latest page, I have dedicated space here to post great "diet" recipes, the first of which is Baked Eggplant Chips. As is the case with most of my inventions, I was disappointed to discover that this was not my invention. Shoot! Oh, well, they're pretty tasty anyway. They can be accompanied by a low-fat dip, maybe yogurt-based, and I think I'll try that next time. But this one includes a pesto of spinach, cilantro (great for detoxing) and cashew. I actually felt like I was cheating, this was so good!
One suggestion, I used a regular eggplant, so some pieces were really big. For a more uniform size, I would suggest a Japanese eggplant, and you can even use this recipe for zucchini! Baked Eggplant Chips 1-2 eggplants, preferably Japanese variety olive oil sea salt Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned. Pesto (pictured above): 2 cups fresh spinach 1 cup fresh cilantro 1/2 cup cashews 1-2 cloves garlic olive oil Process spinach, cilantro, cashews and garlic in a food processor. Stream olive oil until desired consistency.
43 Comments
Pamela S
3/2/2012 11:07:31 am
I just pinned this on pinterest. Thanks! Hopefully it will drive some more traffic your way. Stop by and see it. http://pinterest.com/pammieinjammies/
Betty Price
6/12/2014 09:22:20 am
Love veggie chips! 3/2/2012 09:28:27 pm
Count me among the traffic from pinterest. These look tasty & I love the idea of cashews in pesto. 3/5/2012 01:50:08 am
Just pinned this myself! Looks like an excellent new idea for eggplant!
Missy
3/6/2012 05:12:25 am
I hae learned how to eat... Finally! Being raised in the South..You know Good Ole southern Cookin..Yep you guessed it. Fattening..to say the least. But how I have learned is through Take Shape For Life.. Dr. Anderson... Always on the look out for new ideas.. I tried these... Truly Amazing.. I roast all of my veggies now.. More Flavor! Thank You for sharing!
Stacy
3/8/2012 02:59:51 am
My husband made these last night and they were mushy. I was very disappointed because I thought they would be crispy. Any suggestions to make them crispy? Stacy, I would suggest slicing them thin, with a mandoline slicer, if that's not what you did before. Or bake longer... They won't turn out mushy, but they wont be perfectly crispy, either. If you want that, you may choose to finish them off with a short fry in peanut oil or lard. (Lard? YES. It is better for you than ANY vegetable oil on the market.)
Dashford
8/7/2015 06:12:15 am
I had the same issue, i lowered the temp to 275 and baked for 40 min. Instead of the recommend time and temp. They came out good and just a note I have never cooked or ate an egg plant. This one was given to me, but I will be eating them in the future😊
Denise
3/16/2012 05:22:37 am
just found you from Pintrest and posted your photo. A great Idea for us Atkins followers. Thanks for sharing. My nickname on Pintrest is foodjunkie1.
Denise
3/16/2012 05:32:32 am
I just saw in the comments that someone had a problem with soggy chips. There's a trick I learned while baking zucchini sticks and that is to sprinkle some salt over the chips and let them sit on a clean towel for several hours (in the fridge) to get rid of the water. Then pat off the rest of the moisture and season and bake as usual. The zucchini sticks recipe is under "My Atkins Friendly" diet board on Pintrest. 3/21/2012 01:16:26 am
Pinned and re-pinned by several of my followers! Don't care if it is not original to you-it was original to me.
nour
4/20/2013 01:43:10 pm
Thanks for the tip :)
Michelle
4/8/2012 12:14:23 pm
You can also check out my blog at http://twopinksinapod.blogspot.com/ we can exchange links.
Jenny
5/1/2012 05:57:38 am
Yet another pinterest linker. Looks yummy and plan to try it tonight but with hummus since I don't have the things for the pesto unfortunately.
Stephanie
5/21/2012 05:25:11 am
Another visitor from Pinterest. I love eggplant, have on in the fridge that I need to use and BOOM, now I know! Thanks so much!!
Pamla
9/26/2012 01:42:14 pm
I was thinking the same thing blake. Whats up with the sea salt?
Crmuia
10/9/2012 07:26:38 am
Did this today & loved it. I sprinkled with granulated garlic. Got about 35 pieces using the Chinese/Japanese long eggplant. Next time I'll top (when cool) with creme fraiche & smoked quinoa caviar & see how that works. Thanks for getting my brain going!
mom2ck
11/12/2012 05:40:41 am
can the eggplant chips be made ahead of time and kept in fridge. 2/22/2013 10:53:59 am
Now that Is a chip I have never tried. Can't wait to give it a go!
Julie
2/26/2013 04:13:05 am
How many calories are these?! 3/14/2013 12:04:10 pm
Thank you, thank you, thank you so much for this recipe... I have eggplant going bad and needed to figure-out something easy and healthy to do with it.. yum yum!!! I have an American egg plant I hope it turns out the same way :) 7/5/2013 08:11:10 am
I will be pinning this. It looks great for phase 2 or 3 of the FMD. I wonder, though- how are they once they have cooled? You know how Kale Chips are great out of the oven but blah if you try them hours later- well, I wonder if thats the case here. 11/1/2013 01:05:14 am
Tnanks for you publication;wild style.Many thanks sharing you article
Rinna
8/18/2014 08:58:47 pm
Great idea for healthy snack!
Laura Donaldson
8/28/2014 12:34:40 am
I am so excited that I found this website, can't wait to start cooking :)
D BLanton
7/23/2015 03:52:58 am
Made these chips for lunch today. They were great! Thanks for the recipe.
Deb
8/6/2015 10:17:28 am
I made them today and they turned out soggy and burnt. Please help!
Katladyu18
8/25/2015 08:12:04 am
Saw this on Pinterest and can't wait to try it. I'm a type 2 diabetic and looking for healthy alternatives and this sounds perfect.
Lori Darrow
9/7/2015 06:47:45 pm
This was a disappointing recipe. I even put them under a broiler for 5 minutes and they were still mushy. Sorry to hear that, Lori. I would suggest slicing them thin, with a mandoline slicer, if that's not what you did before. Or bake longer... They won't turn out mushy, but they wont be perfectly crispy, either. If you want that, you may choose to finish them off with a short fry in peanut oil or lard. (Lard? YES. It is better for you than ANY vegetable oil on the market.) This recipe worked perfectly for me at the time. People have different ovens (gas/electric/convection) and different altitudes, so it may take some personal tweaking. If it's not a long slender eggplant, like the Japanese variety, I would suggest slicing into pieces small enough to fit in the palm of your hand. About 2"-3" across, no bigger. You can even cut a slice into a few pieces. The sogginess is the issue there. They bake better when in smaller pieces.
IRMA WOOD
11/15/2015 06:00:10 pm
I WANT JUST PLANE EGGPLANT.IM DIBETIC AND NOT SHURE ON EGGPLANT Leave a Reply. |
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