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Old 09-10-2010, 11:26 AM   #1
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Eggplant Crisps

I just ate an entire eggplant, y'all.

Preheat oven to 275 degrees.

Take one eggplant and cut it into thin 1/8" rounds.
Place the rounds on a pizza pan or cookie sheet or casserole dish that has been well-oiled. I used the cooking spray stuff and had some sticking happen, but I'm still learning how much to use.

Sprinkle eggplant slices with garlic salt (or whatever your favorite seasoning is - I'll bet they would be awesome with basil and oregano!)

Bake eggplant slices for one and half hours - until the slices dehydrate into thin "chips."

I also tried a batch with Truvia (the kind that said it was stable for baking) and a tiny bit of vanilla extract. They are wonderful!!

Next time I'm going to try Truvia and cinnamon.

Last edited by Jillo; 09-10-2010 at 11:30 AM.. Reason: stupid typo.. (grumble)
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Old 09-10-2010, 11:27 AM   #2
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YUM.

You can also do the exact same thing with either zucchini or sweet potato.
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Old 09-10-2010, 11:30 AM   #3
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Hey, yeah!



I wonder if it works with turnips...
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Old 09-10-2010, 12:48 PM   #4
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Interesting
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Old 09-10-2010, 01:15 PM   #5
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Try kale leaves too - I toss with a bit of EVOO, then sprinkle LIGHTLY with garlic salt (because it concentrates as the moisture evaporates) and dehydrate til crispy. They're delicate but addicting!
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Old 09-10-2010, 02:42 PM   #6
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I love eggplant like this. I also cut eggplant in fry shapes and bake them the same way then dip them in mayo.
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Old 09-10-2010, 03:24 PM   #7
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I found a recipe online after reading this and it called for spreading a layer of mayo, then cheddar cheese on top and baking them. Mmmmmm!


Cheddar cheese eggplant crisps

* 1 eggplant, long and thin, sliced thin
* Kosher salt
* 1/2 cup mayonnaise
* 1 cup grated cheddar cheese

PREPARATION: Heat oven to 350 degrees. Place eggplant slices on paper towels and sprinkle with salt. Let the eggplant sit for 20 minutes. Mop up the water on the eggplant, and thinly spread mayonnaise on each slice of eggplant and top with cheddar cheese. Place on an oiled cookie sheet or silicon sheet and bake for 20-30 minutes, checking every 10 minutes. Remove from the sheet as each slice crisps. These slices brown at varying times, so pull those out of the oven and eat them first.

Serves 6-8.

Nutrition information per serving: 219 calories, 5 grams protein, 21 grams fat, 1 gram carbohydrate, 1 gram fiber, 27 milligrams cholesterol, 402 milligrams sodium

Last edited by Linny; 09-10-2010 at 03:25 PM..
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Old 09-10-2010, 11:15 PM   #8
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Why salt the eggplant first?

OP, is this really crispy? Like chips? I adore eggplant! TFS!
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Old 09-11-2010, 10:04 AM   #9
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Quote:
Originally Posted by dollkey View Post
Why salt the eggplant first?
To draw off as much water as possible.
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Old 09-11-2010, 11:13 AM   #10
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Originally Posted by jlatislaw View Post
To draw off as much water as possible.
Thanks! I guess that helps with the crisp factor
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Old 09-12-2010, 10:35 AM   #11
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I LOVE to make eggplant chips in my dehydrator. I slice them very thin long-ways, because they shrink up so much during drying.

THEN, I use them for a fabulous Bruschetta. I top the chips with a mix of chopped tomatoes, Calamata olives, garlic, basil, olive oil, balsamic vinegar and a bit of shredded parm.

Unbelievably yummy and you don't ever miss the bread! The eggplant chips don't soak up the juices & get sogy like bread does.
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Old 09-12-2010, 04:43 PM   #12
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I never bought an eggplant until I started eating Low-Carb. My life has improved greatly.

I am going to try all these new recipes - thanks, everyone!
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Old 09-13-2010, 06:53 AM   #13
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Old 09-13-2010, 08:58 AM   #14
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Old 09-13-2010, 12:04 PM   #15
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Sounds great! I will be trying this. I love eggplant.
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