Basil Eggplant Chips

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You can still enjoy chips without having them deep fried, full of crap and drenched in oil! I’m experimenting with a few different types of chips at the moment and these are one of the best (that and the zucchini’s). I made them both at the same time but with different seasonings. Perfect for a night in watching movies, a healthy snack or even a side dish to a main meal. 2 large eggplants would easily make 4 small serves. I used the ‘shake and bake’ method when making these chips.

Ingredients:Basil Eggplant Chips

2 Eggplants

2 Tablespoons of olive oil

1/4 Cup of oat bran **

1/2 Teaspoon of cinnamon

1 Teaspoon of basil

2 Tablespoons of nutritional yeast **

1 Teaspoon of oregano

1 Plastic bag

Instructions:

Preheat oven to 220 degrees and line a large tray with baking paper twice. Slice eggplant into finger size chips and place in plastic bag. Mix all dry ingredients in a seperate bowl. Add to plastic bag with olive oil and shake shake shake.

Spread chips out on tray ensuring chips aren’t overlapping eachother. Place in oven for 50-60min. Check regularly. When chips are lightly golden brown, take them out of the oven and serve!

**Please note, I used left over mix from zucchini chips as I made them at the same time. You may need more if you make the eggplant chips by themselves :)