Eggplant Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Ingredients: 1 large, ripe eggplant2 eggs2 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.
Serving Size: about 50 peices
Number of Servings: 50
Recipe submitted by SparkPeople user PURESTILLWATER.
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.
Serving Size: about 50 peices
Number of Servings: 50
Recipe submitted by SparkPeople user PURESTILLWATER.
Nutritional Info Amount Per Serving
- Calories: 23.2
- Total Fat: 1.3 g
- Cholesterol: 11.4 mg
- Sodium: 67.1 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
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