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Monday, 7 September 2015

LillyPad Smoked Eggplant Chips

Another fantastic chip recipe, this time with a smoky twist!

  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 tsp grapeseed oil
  • 1 tsp Ideal Protein maple syrup
  • 2 tsp liquid smoke
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • Pinch each black pepper and cayenne
  • 1 medium eggplant, sliced in strips with a peeler 

  1. Stir together ingredients in a baking dish, adding eggplant slices after combining. Spoon sauce to ensure slices are coated.
  2. Marinate at room temperature for 30 minutes, stirring every‎ 10 minutes.
  3. Cook or dehydrate as outlined below: 
    • Oven: Place on parchment lined baking sheet. Cook in oven on lowest setting for several hours or overnight. Timing depends on thickness of eggplant and oven temperature.
    • Dehydrator: Place on trays for Dehydrator, set temp to 135 or vegetables and leave for 8 hours or overnight.

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