Dehydrated Eggplant chips

Eggplant Chips

Ingredients

2 medium eggplants
1 cup cashews
1/2 cup olive oil
2 large garlic cloves
Tbs of honey
3 generous Tbs of tahini
Salt to taste

Method

  1. Slice the eggplant to no thicker than 5mm
  2. Wazz all remaining ingredients together until it resembles a paste (or a crunchy paste is fine to). You may need to scrape down the sides of your processor a few times to get a good consistency
  3. Pour the mixture over the slices eggplant in a large bowl and toss and rob it together so each piece of eggplant is coated on both sides with the mixture
  4. Lay the eggplant in the dehydrator and set to 60 degrees (or cooler, but this will take longer)
  5. Dehydrate for aprox 6-8 hours until the eggplant is crispy. Depending on your dehydrator and which temperature you choose to use, dehydrating time could be more or less so just check on it periodically

Store your dried goods in an air tight container… Ours never make it to a container, they just get devoured the moment they exit the dehydrator and sometimes before.

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