How to make it

  • Place eggplant strips into a shallow dish.
  • Combine tamari, water, garlic powder, maple extract (if using), vinegar, stevia, paprika, pepper and liquid smoke. Pour over the eggplant.
  • Stir gently to coat slices evenly, cover and refrigerate overnight.
  • Dehydrate at 140 degrees F for approximately 8 – 16 hours, or until the slices are crisp.
  • --Or--

  • Preheat your oven to 200F. Line cookie sheets with parchment or SilPat.
  • Place the eggplant strips on the sheets in an even layer and place in the oven.
  • Turn and baste with marinade over each hour.
  • How long you cook the bacon will depend on how chewy you want the end result 3 ½ - 4 hours is typical.
  • --Or--

  • Preheat the oven to 250°F and place greased cooling racks on 2-3 rimmed baking sheets.
  • Arrange eggplant in a single layer on the racks.
  • Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
  • Let cool completely before serving. (Eggplant will crisp upon cooling.)
  • Store loosely covered at room temperature for up to 3 days.

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  • jo_jo_ba 1 year ago
    Amount Per Serving
    Calories: 7.2
    Total Fat: 0.0 g
    Cholesterol: 0.0 mg
    Sodium: 47.3 mg
    Total Carbs: 1.4 g
    Dietary Fiber: 0.4 g
    Protein: 0.5 g
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