Eggplant  Chips

If you are craving something crunchy and a little sweet (kind of like BBQ chips) this is a great recipe to try.

Here is what you will need for this recipe:

  • 2 Medium Eggplant

For the sauce you will need:

  • 1 cup Sun Dried Tomatoes
  • 1 cup Coconut Flakes
  • 3 Red Bell Peppers
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 3 cloves of Garlic
  • Half cup Water or more if needed
  • 1/8 teaspoon Cayenne
  • Thyme
  • Salt

First peel the skin of the eggplant off and cut it into thin circles or strips about 1/4 in. thick. Then put all the ingredients into a high-speed blender and blend until smooth. Next dip the slices of eggplant into the mixture. Cover both sides then put on a nonstick dehydrator sheet and put in dehydrator for about 12 hours on 110 degrees F.


Then flip them over and dehydrate for about 8 hours more or until crisp. You could serve with your favorite dip, like guacamole, ranch, or yogurt. Or just eat the like BBQ chips.

Play around with the ingredients, like the amount of cayenne (you can make it more or less spicy if you want), or you could add dates to make it sweeter.

Happy eating!


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2 Responses to Eggplant  Chips

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