It is 'cook' week for Meatless Mondays from A-Z with Better With Veggies! I decided to try Laura from Sprint to the Table's super simple but super delicious recipe for eggplant chips. Because the full (very brief) recipe is over on Laura's page, and I followed her instructions to the letter (minus the seasoning) this post is going to be very picture heavy, but hey, you really can't go wrong with food porn pictures!
I paired my finished eggplant chips with some leftover Tahini that I made in my Broiled Eggplant Hummus recipe!
I used a dusting of paprika, nutmeg, cumin, and sea salt to flavor my eggplant chips.
A very sharp knife is ESSENTIAL for this recipe. You need to cut uniform slices so that each slice cooks evenly, and thin enough that they get that fabulous 'crunch.'
I sprayed on olive oil using my Misto Olive Oil Sprayer to get a uniform coating without spilling rivers of olive oil all over my counter. This is one of my have-to-have kitchen toys!
At ten minutes in the oven the first side of the eggplant chips look delicious already!
I was more than generous with the paprika, I really can't get enough!
Tinkerbelle is such a silly puppy; she is chowing down on a slice of eggplant!
Speaking of food porn, I have been LOVING Instagram more than usual lately. Make sure you follow my feed : ChickadeeSays and leave the link to your feed in the comments below so I can check them all out!
