Eggplant Parm Chips

Eggplant Parm Chips
keto Eggplant Parm Chips
We love using a mandoline to slice the eggplant because it's easy and makes evenly sized slices. You can totally slice them by hand instead, just make sure they're all the same thinness so they bake at the same rate. Speaking of baking, we recommend you keep a close eye on these chips! Depending on how thin you slice the eggplant, it could take anywhere between 10 and 20 minutes. 

Ingredients
  • 1 medium eggplant
  • Kosher salt  
  • 2 tbsp.extra-virgin olive oil 
  • 1/4 c.freshly grated Parmesan 
  • 1 tsp.Italian seasoning 
  • 1 tsp.garlic powder
  • Freshly ground black pepper
  • Marinara, for dipping (optional) 

Directions
  • Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.
  • Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated.
  • Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet. 
  • Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara. 


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