Hi! I’m Hannah: a 20-something| Iowan| whole foodie| recipe creator| photographer| lover of all orange veggies| green smoothie, banana, and nut butter addict | working to heal chronic joint/muscle pain and GERD| Follow along as I share my journey of cooking, dining, and living life in my mostly whole foods world.
Hi all, it is Jan here from Sprouts n Squats. When I found out Hannah needed some people to guest post, I knew I had to make a new veggie based recipe. I always love having Eggplant Chips from a local restaurant here in Australia but it is not always the healthiest even though it is delicious! I made over these Eggplant Chips and they are even protein packed as they use both nutritional yeast and egg whites. I hope you enjoy them as much as I do 🙂
Eggplant Chips
Serves: 1-2 people
Ingredients
1 eggplant salt 4 Tbs nutritional yeast 3 Tbs spelt flour (or normal flour) 1/2 tsp dried basil (or mixed herbs) pepper 2 egg whites
Directions
1. Chop eggplant into chunky chips. Chop in half and then chop the halves again and then into big chips.
2. Place the eggplant in a bowl and cover with salt. Leave for 15 minutes. This process helps remove the bitterness from the eggplant.
3. Pre-heat your oven to moderate 180 degrees Celsius and prepare a baking tray with a sheet of baking paper.
4. After 15 minutes, wash the eggplant and pat dry with a paper towel.
5. In a bowl combine the nutritional yeast, spelt flour, dried basil, and some salt and pepper and mix well.
6. In a separate bowl place the egg whites.
7. Individually dip an eggplant chip into the egg whites and then straight into the nutritional yeast/flour mix and then place on the baking tray.
8. Continue with all of the chips until you have coated all of your eggplant.
9. Cook for 20 minutes.
10. Turn the chips over and cook for a further 20 minutes, or until tender.
11. Enjoy with the yoghurt sauce!
Honey & Cumin Yoghurt Sauce
Ingredients
3/4 cup Greek yoghurt 1 tsp cumin 1.5 tsp honey 0.5 tsp garlic salt pepper
Directions
1. Place all ingredients in a bowl (or mug as I did).
2. Mix well.
3. Enjoy.
Let me know what you think!
Have you ever had Eggplant Chips before?
***************************************************** A big thanks goes out to Jan for guest posting! Don’t these sound absolutely awesome? I LOVE eggplant and I am always looking for new and creative ways to cook with it. I am thinking that this recipe definitely fits the bill!
This sounds great – I have breaded eggplant with breadcrumbs in the past and will try this as a twist…I have also breaded with oat bran – which comes out delicious with a nice crispness to each bite.
Hi! I’m Hannah: a 20-something| Iowan| whole foodie| recipe creator| photographer| lover of all orange veggies| green smoothie, banana, and nut butter addict | working to heal chronic joint/muscle pain and GERD| Follow along as I share my journey of cooking, dining, and living life in my mostly whole foods world.
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I’ve never had them, but these looks awesome! Super creative! Can’t wait to try them out 🙂
This sounds great – I have breaded eggplant with breadcrumbs in the past and will try this as a twist…I have also breaded with oat bran – which comes out delicious with a nice crispness to each bite.
Ohhhh I absolutely love eggplant and these look so so delish, will be trying them soon!
Yum! Looks great
I’ve breaded and baked eggplant many times, but have NEVER thought to use it like chips! yum.
I just bought eggplant at the Farmer’s Market, so I’ll def be giving thee a try. Thanks for sharing!
Oh yummy! I am not a huge fan of eggplant because it scares me but this doesn’t look too shabby!