Thursday, January 6, 2011

Eggplant Chips

2 eggplants sliced equal thickness (we do 1/4 inch)
Olive oil to coat each slice is Optional

To Make:
Place in the dehydrator and dehydrate until crunchy

This makes a pretty tasteless chip but is great as a low calorie snack dipped in salsa. The entire snack is veggies if you make it without oil.

This is how dry they look when they are done.

Made with oil they taste much better by themselves but don't have the low calorie, low fat advantage.

This is a bowl of eggplant chips and dehydrated kale ready to be snacked on or added to recipes.

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