Eggplant Crisps

Sundays are my favorite meal prep days. Unless its a long weekend, I reserve my Sunday evenings to prepare and cook for weekday  meals, along with an elaborate multi-course Sunday dinner. It only takes no more than 1.5 – 2 hours from start to finish, no kidding! For weekday meals, I like to keep some baked vegetables (asparagus, peppers, root vegetables, squash or whatever is in season) in the refrigerator stored in airtight containers and use them throughout the week in salads, and with dips like Hummus and Labneh for snacks. Baked vegetables are filling and nutritious and doesn’t require any stressful cooking or preparation.

Today’s recipe for eggplant crisps is perfect for satisfying mid-day carbs cravings. The very same recipe can be used for zucchini crisps as well, however they may require additional baking time depending on your oven. They can be stored in an airtight container and make for a perfectly delicious, light snack to carry to work. In addition to being delicious, these crisps are super versatile. They can also be served with dips Labneh/ Hummus, or a homemade fresh salsa or pesto. It sounds like a cheat snack full of carbs and fats but it really is not :). Once you have tried these crisps, you won’t want that pack of potato chips… Rest Assured!

Ingredients
2 Eggplants, sliced about 1/4″ thick
1 Tablespoon Olive Oil
½ Teaspoon Smoked Paprika
½ Teaspoon Garlic Powder
½ Teaspoon Ground Pepper
Cayenne Pepper to Taste
Salt to Taste

Process

1. Preheat the oven to 250 F. Line 2 large baking sheets with parchment paper and set aside.
2. Mix all the dry seasonings in a small bowl and set aside.
3. Slice the eggplants (about 1/4″ slices) using a mandolin slicer or a sharp knife.
4. Place the slices on lined baking sheets, brush with olive oil and sprinkle the seasoning. Flip and repeat.
5. Bake the eggplant slices for about 25 minutes. Flip the slices, rotate the sheet and bake for additional 30-35 minutes or until crisp. Baking time may vary depending on your oven and the thickness of eggplant slices.
6. Let them cool completely before serving or storing in an airtight container.

Enjoy! 🙂