How did this recipe come about? Well I was thinking about how well the cauliflower like fries turned out and I wanted to make a similar but spicy recipe, and so I saw an eggplant and “I thought yes eggplant chips”! And so eggplant chips were born!
I do have say to that I love finding healthier alternatives to common “junk foods”. To me these eggplant chips are a healthier alternative to potato chips and are pretty tasty too!
This slightly sweet tahini dip complements the eggplant chips well, is dairy-free and in this recipe is a nice alternative to tomato sauce.
I hope you enjoy these recipes.
Baked Eggplant Chips with Tahini, Lemon & Honey Dip
Paprika Eggplant Chips
Ingredients:
- 1 eggplant, thinly sliced
- sea salt
- 2-3 T. olive oil
- 1 T. paprika
- 1 t. turmeric
- optional: a pinch of cayenne powder
How to:
- First prepare the eggplant by slicing it thinly and then covering each piece of sliced eggplant with a sprinkle of sea salt. Place in a bowl for 1 hour- overnight. This step helps reduce the bitterness and baking time of the eggplant. Once that time is over and your ready to cook drain out the water that would have come off the eggplant and dry each piece of eggplant. Preheat the oven to 180 Celsius.
- In a separate bowl mix together the olive oil, paprika, turmeric, cayenne (if used) and a little bit of salt. Brush each piece of eggplant on both sides with the spice-oil mixture.
- Place covered eggplant pieces onto a baking tray and cook in the preheated oven for 30-40 minutes (fan-forced) or until lightly browned and crispy.
Tahini, Lemon and Honey Dip
- 1 heaped T. of tahini
- 1-2 T. cold water
- 1 t. raw honey
- optional: 1 small clove of garlic
- olive oil
- a sprinkle of paprika
How to:
- Mix together the tahini, water, honey and garlic. You may need to add a bit more water to thin it out. You want it to have a syrupy texture but not watery. So adjust the water content to get your desired texture.
- Pour a bit of olive oil in the middle (around 1 teaspoon) and sprinkle with paprika. Serve the tahini dip with the eggplant chips.
These two recipes are a part of Two For Tuesdays and Slightly Indulgent Tuesdays.
And Real Food Wednesdays.
{ 33 comments… read them below or add one }
@LoverHealthFood had the eggplant chips at movida next door? to die for!!
@melikeynolikey I’m not sure what ‘movida’ is but I’m glad you liked the eggplant chips!
@LoverHealthFood Thankies for yr recipe! I will try 1 of these days when I can persuade mum outta the kitchen! :)
@qutequte: Oh I’m glad. Please let me know how it goes!
@LoverHealthFood – those eggplant chips sound awesome! Will have to try them.
Anything with eggplant and tahini is a winner to me…I can’t wait to try it!
I’m so glad. I hope you enjoy it!
Oh WOW michele! Two things I adore are eggplant but I dont like it mushy and tahini, so this looks divine! Thanks for sharing the real food love on Two for Tuesday Recipe Blog hop! :) Alex
Thanks Alex.
What I love about the eggplant chip recipe is how crispy and crunchy they are! It’s great to be apart of Two For Tuesdays! Thanks for commenting Alex and see you around!
mmmmm…yummy! We don’t have eggplant around here too often because I’m the only one in the house who actually likes it, but I totally want to try this recipe. For me ;)
Can you hear me whispering to the eggplants in my garden, grow..Grow…GROW! ?! I’ve made chips from some crazy veg, but not yet eggplant. Thanks for the idea :)
Lol oh I can hear you…lets hope they do too so you can make some crunchy eggplant! Thanks for stopping by BPB!!
Eggplant is great this way, isn’t it? I made some a while back with a creamy (from yoghurt) mint dressing that was stellar.
Crunchy Eggplant is so yummy! And wow, Elizabeth, that dressing sounds really nice; I love mint and yoghurt so that sounds like a great combination! Thanks for stopping by!
Oh, Michelle, this looks and sounds amazing! I have just a little bit of tahini left – I might have to try this recipe with it! I wonder if I could pack these eggplant chips for on the plane… Anyway, thanks for the wonderful recipe and for another great week for Two for Tuesday!
Thanks Beth! I reckon they could be packed for a trip!
Thanks Beth! I reckon they could be packed for a plane trip!
Is overnight better or does one hour work to take out bitterness? Thanks!! These look delicious!!
Those look fantastic!! Have you tried it without salting the eggplant? I have never salted eggplant and never had a problem with bitterness. I always wonder about other people’s eggplant experiences. The tahini dip looks absolutely fantastic. I really am going to try that.
Bethany – if you have a good lunchbox you can pack anything to take on the plane!
Thanks Alyss. You know I haven’t tried making them without salt but I might just do that to see what effect it has! Thanks for the compliments.
Hey Michelle,
I just wanted to let you know that I listed this recipe in my fav top ten recipes from last week post. Thanks for an awesome recipe! :)
~Aubree Cherie
Wow thanks so much Aubree!
I LOVE eggplant! That looks awesome!
Thanks Becky! I love eggplant too!
Crazy story…
My mother bought an eggplant a while ago. It sat and sat and sat in the fridge for a very long time. On Friday I made dinner for my parents and myself and decided to do something with the eggplant. I thought… why not chips? So, I put some coconut oil on aluminum foil, then placed eggplant slices on the foil and topped with with some chile. They did NOT turn out as chips but they were very good and we all loved them.
Here I am, 2 days later and I have found what looks like a fabulous recipe for eggplant chips! I will need to buy another eggplant so I can make these!! I have never come across an eggplant recipe nor have I tried to make them before Friday!!
This will be getting some love next Saturday ;)
Thanks for the compliments Toad.
Your recipe sounds great! I love coconut oil ohh and chile too yum!
Yeah I really like these chips, they’re pretty tasty! I’ve had some good feedback about this recipe, so I hope you like them too!
You know it’s amazing how there are so many foods I have yet to be try and eat…one benefit of a healthy diet I hope is to live long enough to try every food in the world lol. Well that’s my aim anyway haha!
This recipe is delicious! Thanks for sharing
Thanks Paola!
do you bake them flat on a baking pan? do they need to be flipped to achieve crispiness?
has anybody ever tried doing this on a pizza stone?
Hi Josh.
It would be a good idea to flip them! I haven’t tried making them on a pizza stone, but that is a great idea.
they came out very tasty, but i sliced a bit too thin. i think i need to flip them earlier too (i did after ~15 minutes) because a lot of them were pretty stuck to the pan. i’ll be making my second attempt very soon.
Hi Josh. Oh I’m really glad they worked out well for you! Thanks for commenting!
Is there supposed to be lemon in this? It’s in the title, but I don’t see it in the recipe. Thanks!
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