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Eggplant Chips |  Vegetable Day

The problem with working with many veggies is their moisture content, which is why they don't get “crisp.” Especially ones like eggplant that contain a lot of water. So here is my solution to the problem, and a super treat that you can take with you, use in dip, (yeah Janet, like crackers or potato chips!) or just munch right down. The recipe is totally unique, and as far as I know, has never been done before, and also solves some on-going perplexing problems such as making spices stick.

Ingredients
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  • Eggplant
  • Your favorite spices
Directions
  • Find an eggplant that is long and thin rather than shaped like a light bulb. Peel and slice the EP into thin, round slices (like a cucumber), less than ¼ inch if you can. I use a chef's mandolin so it is easier to get uniform slices.
  • Take 6 sheets of paper towels, and lay 3 of them down on a cutting board type surface. Distribute the EP slices completely covering the paper towels, leaving about ½ inch between slices. Place the 3 remaining paper towels over the slices like a paper towel sandwich. Take heavy rolling pin (or large heavy jar if you don't have a rolling pin) and press down hard and literally squeeze out the moisture from the slices. You may have to turn them, or use a few more fresh paper towels until they almost stop yielding fluid.
  • Now here is the coolest part! Remove the paper towels and sprinkle the slices (which will now be very thin) with your favorite spices. I love Kosher Salt and/or Adobo (your choice); you can use paprika, chili powder, almost anything. Take the rolling pin and literally roll the spices into the slices!!!! Now place the slices, spiced-side down, directly on the cutting board-type surface and lightly sprinkle the backs and re-roll.
  • Place the slices on a perforated material such as a screen, a wire rack, a baking tray with holes, etc., and bake them in a medium temp over (325 - 350) until they are crisp. Don't let them burn, just brown. EP CRISP CHIPS. THEY WILL WOW YOU!
  • Great to dip in salsas, guacamole, etc. etc. or eat 'em plain!
  • You do NOT need Pam or sprays of any kind!!!!!!!!!THESE ARE SO DELICIOUS AND CRUNCHY!!!!! It sounds much, much, harder to do than it is.
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