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Very Easy and Addictive Eggplant "Chips"

What you need: 

1-2 tablespoons olive oil or 1 teaspoon olive oil plus broth
1-2 tablespoons tamari
1/2 teaspoon granulated garlic
1 eggplant (I use organic), sliced 1/4" thick rounds

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Pour the olive oil (or oil plus broth) on the cookie sheet, along with the tamari and garlic. Swoosh the cookie sheet around to mix.
2. Place eggplant slices on cookie sheet. Turn each slice over to coat both sides.
3. Bake for about 10 minutes on each side. (Turn over when browned on the bottom). They are done when they look caramelized on each side.
I pretty much eat this all to myself, along with a salad and maybe some bread or something. I am not sure why I love them so much, but I hope you will too!!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

Yummy!  I ended up doing a sample platter to try all kinds of different coatings (balsamic vinegar, soy milk & corn starch, garlic, garlic & soy sauce, and garlic & pepper seasoning).  My sister and I had a ton of fun trying all of them with various dips and decided that the ones coated with random spicy garlic and pepper seasoning were the best.  I think that next time I do them I'll try cutting them a little thinner as they took a while to really cook.

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i think i cut mine a little thinner, but i'm glad i did.  they ended up turning out a little more like  chips.  i also baked them a little longer on the first side than 10 minutes.. maybe more like 13 minutes.  when i turned them over the thinner ones crumpled a little but i let them go for another 8-10 minutes and they were good.  the thinnest ones that got extra brown and crispy were like those brown potato chips that taste a little sweeter.  I also cut some of the softer ones and threw them into the mishmash dinner i had:  steamed broccoli, ripped up fresh spinach, chopped up baby bella mushrooms and some leftover nutritional yeast sauce all in one bowl and microwaved.  the eggplant definitely added a little zest that the dish needed.  very easy and good!

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Hi there-you can peel the eggplant, but I never do. If it is cooked properly, the skin is quite soft and edible. And it helps, of course, if you buy organic.
The trick to making these yummy is to not be too shy with the seasonings, or they will taste bland.
As the other reviewer said, they are not crispy like chips, but they are still quite yummy and so very easy!
Hope you enjoy! :)

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Hi, I am looking forward to trying this, I never know what to do with eggplant.  One question though, do you keep the skin on or off?

Thanks!

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Hi there, I just came across this and I've been making something similar for a while.  The only difference is I dredge the eggplant in soy milk and sprinkle corn meal and smoked paprika on each side before I cook it.  The chips are lovely alone, but also layered with a tofu ricotta, squash and marinara (sort of a no noodle lasagna).

I'm glad you posted this; they really are wonderful!

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Glad you liked it!  There are other great ways to use eggplant, but this one is the easiest, and you get a lot of flavor without the usual amount of fat that is used when cooking eggplant. Also, I just called them chips for fun. They are in no way crunchy like chips!! Glad you mentioned that, because I will rename them for my cookbook.
Thanks again! Blog away! :)

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:D  :D  You're right!  These eggplant chips are both easy and addictive!  Thank  you for sharing the how to and recipe.  I'm not sure I got 'chips' exactly, cause my end product was not crunchy, but it was sure good.  I will happily now pick up an eggplant and know exactly what I want to do with it, thanks to your recipe.

I hope it was okay to blog it to my blog, and I did put a link back to here, with a shout of thanks to you.

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