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Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 4 |
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These chips contain no added sugars, starch, or breadcrumbs. Recipes with those things aren't good for diabetics, or those with wheat allergies or gluten intolerance. I like eggplant. Just tried this one day and liked them warm on my salad and cooled leftovers (crispier) after my salad. Cooled chips are good on creamed soup. Maybe add some thin sliced shallots for a variation. More ideas, let me know. Prep time doesn't include preheating. Ingredients:
2 baby eggplants |
1/8 teaspoon sea salt |
1/4 teaspoon extra virgin olive oil |
Directions:
1. wash, peel and cut eggplant into thin rounds and put single layer onto foil.
2. lightly brush or spray oil and sprinkle sea salt onto 1 side only.
3. place into preheated 450 degree oven (I use toaster oven) for 5 minutes or until browned.
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