Sometimes you just want a chip. You want a way to get the dip to your bouche without using your fingers (though truth be told I often run out of crudité and resort to the finger technique). I miss a chip, and while I could make crackers or mix up a batch of pulp chips in the dehydrator I usually fall back on this easy 4 step chip recipe. You need a dehydrator, some patience, and a knife.
Step 1. Wash your eggplant
Step 2. Slice your eggplant into 1/2-1/4 inch. slices
Step 3. Sprinkle with salt and or any seasoning you like
Step 4. Dehydrate at 105° F. for 8-12 hours or until chips are crisp!
They look better in real life, I promise!
Today These will be eaten along with some carrots and hummus for my lunch. I store excess chips in the fridge or freezer depending on how long I want to keep them.
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SO enticing!