Very Easy and Addictive Eggplant "Chips"

[veginbythebay]

     You're right!  These eggplant chips are both easy and addictive!  Thank  you for sharing the how to and recipe.   I'm not sure I got 'chips' exactly, cause my end product was not crunchy, but it was sure good.  I will happily now pick up an eggplant and know exactly what I want to do with it, thanks to your recipe.

I hope it was okay to blog it to my blog, and I did put a link back to here, with a shout of thanks to you.

[quintess]

Glad you liked it!  There are other great ways to use eggplant, but this one is the easiest, and you get a lot of flavor without the usual amount of fat that is used when cooking eggplant. Also, I just called them chips for fun. They are in no way crunchy like chips!! Glad you mentioned that, because I will rename them for my cookbook.
Thanks again! Blog away!

[nutdragon]

Hi there, I just came across this and I've been making something similar for a while.  The only difference is I dredge the eggplant in soy milk and sprinkle corn meal and smoked paprika on each side before I cook it.  The chips are lovely alone, but also layered with a tofu ricotta, squash and marinara (sort of a no noodle lasagna).

I'm glad you posted this; they really are wonderful!

[Laisydaisy99]

Hi, I am looking forward to trying this, I never know what to do with eggplant.  One question though, do you keep the skin on or off?

Thanks!

[quintess]

Hi there-you can peel the eggplant, but I never do. If it is cooked properly, the skin is quite soft and edible. And it helps, of course, if you buy organic.
The trick to making these yummy is to not be too shy with the seasonings, or they will taste bland.
As the other reviewer said, they are not crispy like chips, but they are still quite yummy and so very easy!
Hope you enjoy!

[propinecone]

i think i cut mine a little thinner, but i'm glad i did.  they ended up turning out a little more like  chips.  i also baked them a little longer on the first side than 10 minutes.. maybe more like 13 minutes.  when i turned them over the thinner ones crumpled a little but i let them go for another 8-10 minutes and they were good.  the thinnest ones that got extra brown and crispy were like those brown potato chips that taste a little sweeter.  I also cut some of the softer ones and threw them into the mishmash dinner i had:  steamed broccoli, ripped up fresh spinach, chopped up baby bella mushrooms and some leftover nutritional yeast sauce all in one bowl and microwaved.  the eggplant definitely added a little zest that the dish needed.  very easy and good!

[volacious.r]

Yummy!  I ended up doing a sample platter to try all kinds of different coatings (balsamic vinegar, soy milk & corn starch, garlic, garlic & soy sauce, and garlic & pepper seasoning).  My sister and I had a ton of fun trying all of them with various dips and decided that the ones coated with random spicy garlic and pepper seasoning were the best.  I think that next time I do them I'll try cutting them a little thinner as they took a while to really cook.

[midori]

I love broiled eggplant slices!  I like to make mine by spreading a thin layer of sweet white miso on the eggplant slices and putting them on an oiled cookie sheet for about 15 minutes.  I don't turn them.  Sesame oil and soy sauce is a popular combination with my omni family too.

[candystripedlegs]

These are amazing! I went a little overboard with the flavourings the first time I made them but I cut back today & they were fantastic.

[dinkfeet]

Moral of the story people: listen to your vegweb recipe authors!

I thought, "oh smearing the oil on the pan will make a mess, I'll just lightly toast" and I also thought, "I'll slice them thinner and then they'll crisp faster." Wrong Wrong. Wrong. They stuck to the pan and burned to a crisp. I abject despair I tentatively picked one up....Hey! These things are darn tasty!

So even if you alter the recipe (which you shouldn't!), you still can't screw them up!

[Keirichu]

I just made these. I used baby eggplant (my mother thought they were cute so she bought them for me) I sliced them very thin and used garlic olive oil, sea salt, and some various herb seasonings.

These are now my favorite way to eat eggplant! Thank you so much :] even my meat-eating father liked them.

[quintess]

I'm so glad everyone likes these! Thanks for your feedback!!

[beverly_wretched]

Make sure you cut these really thin. I did not do a good job cutting these, and some slices were kind of thick. The ones that were really thin tasted the best. I ran out of soy sauce on the first batch so I used balsamic vinegar and sea salt. I liked those better than the soy sauce ones.

My kids didn't like these which shocked me considering those boys eat raw tofu.haha

[quintess]

Just a note: Vegansapien took this photo, although it says I took it! Just want to give credit to her...thanks VS!