Marinated Eggplant Chips
Posted on | December 1, 2009 | 6 Comments
I’m not sure what it is about the crispy, crunchy taste of something slightly salty and flavorful, but it’s something I still have a weakness for. Since going grain-free, our “cracker and chip” options are few, but whenever possible I love to transform an otherwise bland vegetable into something delicious and enticing for my kids!
Eggplant chips may not sound all that appeaing, but trust me: you’ve never had eggplant like this before! This is a rather time-consuming labor of love, but SO WORTH IT! These eggplant chips begin as thinly sliced eggplant– about 1/4 of an inch. They are brushed with a marinade of your choice (I used the Cilantro Marinade in Nourishing Traditions by Sally Fallon) and then broiled for 10 minutes; 5 minutes per side (watch them!!!).
After all the slices have been broiled, they are transferred to a dehydrator OR cooked at the lowest possible temperature in the oven for several hours so they can become dry and crisp. So tasty and convenient for packing into kids’ school lunches, and so healthy!
By the way, here’s the gist of what I do for the Cilantro Marinade:
Cilantro Marinade:
1 bunch of cilantro
3-5 cloves of garlic
1/2 tsp sea salt (0r more to taste)
1/4 tsp freshly ground pepper
1/4 cup extra virgin olive oil
Blend all of these ingredients in your food processor to form a paste. Brush both sides of sliced eggplant with marinade mixture. Proceed with “recipe” above.
If you don’t want to go to the trouble of making a marinade, I suppose just a brush of olive oil, salt & pepper, and some garlic (powder?) sprinkled on the eggplant before they enter the oven would be delicious.
At any rate, these won’t last long in your kitchen and even the biggest skeptics will be won over. The great thing about these chips is that they are rather sturdy, so don’t be afraid to served them with your favorite dip!
This post is a part of “Tempt My Tummy Tuesday” over at Blessed by Grace!
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Tags: eggplant chips > grain-free crackers > low-carb snacks > paleo snacks
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6 Responses to “Marinated Eggplant Chips”
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December 3rd, 2009 @ 9:13 am
Interesting method – I’m wondering how it would work with other veggies, perhaps sweet potatoes or plantains. More kitchen experimentation coming up!
starrskitchen.com
December 3rd, 2009 @ 8:52 pm
Starr,
Great point; I’m pretty positive it would work, but it would take some experimentation to get the right texture. I’ll play around too; and let’s compare notes!!!!
Carrie
February 15th, 2010 @ 8:10 pm
I was wondering how well can you taste the cilantro? I’m not fond of it, but I really enjoy eggplant
I was thinking of doing what you suggested w/o the marinade, however, might you substitute parsley or would you think it too strong?
February 16th, 2010 @ 12:00 am
Teresa,
I don’t think the cilatro is really all that overpowering. I certainly think that any herb your like would taste great. Basil, perhaps? I think you could also forego the marinade but I would still brush the eggplant with olive oil!
Let us know how it goes!
April 8th, 2010 @ 11:30 am
I love the eggplant chips recipe and will try it! Could you print one on grainless/eggless chips? Or do you have a safe substitute for eggs? I also need a bread without grains or eggs.
Thank you!
June 25th, 2010 @ 10:25 am
Have you tried kale chips? There are lots of recipes on the internet, but this one, used with a dehydrator is the one I use:
2 heads Kale, washed and torn (center rib removed)
3/4 cup tahini (sesame seed paste, find in ethnic portion of store)
1/4 cup nama shoyu (or soy sauce)
1/2 cup apple cider vinegar
1/2 cup water
2 scallions (or equivalent in onions)
1 clove garlic
1 lemon (juice of)
1/4 tsp sea salt
1/4 c fresh parsley
Cut the pieces of kale into palm sized segments. Place them in a large container and fill with water (I use kitchen sink). Toss in sea salt. Bruise the kale with your hands for about a minute. Allow kale to sit in salted water for about 30 minutes. Drain well.
Place kale in large mixing bowl. Combine the remaining ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over the kale and mix / coat thoroughly with your hands to coat the kale. You want the mixture to be really “glued” on to the kale.
Place kale on a teflex sheet on top of a mesh dehydrator screen and dehydrate for 6 hours at 115 degrees, or on low in the oven. Rotate kale occasionally to dry uniformly. Store in airtight bag and prepare to have green teeth. It probably won’t last long enough to store that long!
You can always add in different flavors like ranch popcorn salt, or any other flavor salts you like. I have used the Kernel Season’s brand of ranch popcorn topping and sour cream flavors with good results.