Eggplant Chips

Did you know that one eggplant plant can produce an ABUNDANCE of eggplant? And that THREE eggplant plants gives you a RIDICULOUS amount of eggplant to consume? Well, it does!

So when I underestimated production and planted too many eggplant plants, I had to find creative ways to prepare eggplant so that my family would enjoy it and we wouldn’t be wasteful of this bountiful harvest.

Just like every other person on this planet, we enjoy eating chips. We are also like everyone else in that we can’t just stop at one chip (which is why we don’t purchase them and keep them in the house).

So the combination of our love of chips and the overproduction of eggplant led to the invention of eggplant chips. These crispy, tasty treats helped to increase our veggie consumption as well as broaden our scope of creativity. They are super simple to prepare and require minimal ingredients. However, they are best when served hot and fresh and I wouldn’t recommend making them in advance.

Note: This recipe uses foods from the Portion Fix food lists, so it would be “portion fix approved”. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

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Eggplant Chips

Servings: 2
Serving size: 1/2 medium eggplant
Portion Fix Container Count (estimated): 1 Green

Ingredients:
– 1 medium eggplant, washed and sliced into 1/8 inch rounds
– spray oil
– sea salt and/or other seasonings
1 ingredients

Directions:

  1. Wash eggplant and slice into thin rounds.
    2 slice
  2. Preheat oven to 400*. Line a cookie sheet with foil and a metal cooling rack or parchment paper. Spray rack or paper with cooking spray.
    2 pan
  3. Place eggplant on a large metal, pre-sprayed baking rack.3 eggplant on rack
  4. Spray eggplant and spring with a touch of sea salt and other seasonings if desired.
  5. Place in oven for about 30 minutes.
    4 baked
  6. Eggplant should be crisp and very brown when done.
    5 plated 3

Eggplant Chips

  • Servings: 1
  • Difficulty: easy
  • Print

A fun, clean, easy alternative to potato chips that is low carb and veggie heavy. Portion Fix Container Count included.


Portion Fix Container Count: 1 Green

Ingredients

  • 1 medium eggplant, washed and sliced into 1/8 inch rounds
  • spray oil
  • sea salt and/or other seasonings

Directions

  1. Wash eggplant and slice into thin rounds.
  2. Preheat oven to 400*. Line a cookie sheet with foil and a metal cooling rack or parchment paper. Spray rack or paper with cooking spray.
  3. Place eggplant on a large metal, pre-sprayed baking rack.
  4. Spray eggplant and spring with a touch of sea salt and other seasonings if desired.
  5. Place in oven for about 30 minutes.
  6. Eggplant should be crisp and very brown when done.

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