You’ve seen veggie chips on store shelves, but if you check the label you’ll usually find potato as the first ingredient in the list. Skip the cleverly marketed potato chips and try this recipe that tastes MUCH better than those stale crisps:
Ingredients:
1 large, ripe eggplant
2 eggs
2 cups cheese
1 large, ripe eggplant
2 eggs
2 cups cheese
Method:
Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.
Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.
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