Eggplant chips
From pieplate 14 years ago
- 30 minutes to make
- Serves 4
A pleasant alternative to the same old vegetables. Enjoy it with grilled or boiled meats or poultry. Or not, if you're a vegetarian.
Ingredients
- 2-3 large Japanese eggplants--about 1 1/2 lbs. shopping list
- 1-2 T peanut oil shopping list
How to make it
- Preheat oven to 450 degrees.
- Slice the eggplants with a food processor, using the 1/4" blade.
- Turn into a bowl and toss quickly with the peanut oil.
- Spread out evenly (doesn't have to be single layer) on a large baking sheet lined with a silpat sheet.
- Let roast under top-heat (OK, broil) until the tops have started to brown. Convection oven is helpful here.
- Turn the eggplant slices, and let them roast another 5 m or so.
- Repeat turning and roasting until the slices are cooked through. Some will be dark brown and as thin as potato chips. All will be somewhat caramelized.
- You may serve these later, but they will have lost their crispness. Still taste good, though!
The Rating
Reviewed by 7 people-
nice recipe!
midgelet
in Whereabouts loved it
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thank you for posting this recipe..five forks
peetabear
in mid-hudson valley loved it
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Sounds wonderful! 5UP
Dianne
diannehocut
in Little Rock loved it
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