eggplant crisps


Every week I place a grocery order with Spud, an online grocer that delivers fresh produce, meat & other packaged goods right to your doorstep (dream, I know). If you're a spud shopper, the weekly harvest box is my go to! I love the variety in every box, the fact that the produce is locally sourced, & the ability to swap & add items depending on your dietary preferences. When I was placing my last order I decided to give eggplant a try. I've enjoyed eggplant when eating out at restaurants, but never when preparing it myself ... I've always found it to be rubbery & bland. Nevertheless, I was curious to give it another go & I have to say, i'm now & eggplant LOVER & i've added it to my weekly veg rotation! But what did I do to it to make it irresistibly delicious?  Take a peak below to get the recipe! Now, before you do, I have to say, I intended on these to be eggplant fries, but unfortunately the final result was not fry worthy (tragic). & even though they did not turn out as intended, they are so perfectly delicious that I HAD to share the recipe for these crisps!  

what you'll need:

  • 2 large egg plants

  • salt 

  • 2 tbsp melted coconut oil

the steps:

  1. preheat your oven to 425 & line a baking sheet with parchment paper.

  2. Remove the stem & slice the eggplant lengthwise into thin strips. Sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. 

  3. Carefully rinse each piece of eggplant under cold water to remove the salt. 

  4. pat dry with paper towel & evenly distribute on your prepared baking sheet. 

  5. Drizzle with coconut oil & place in the oven for approximately 20-25 minutes, tossing at the halfway point.

  6. Remove from the oven & transfer to a platter. 

what to pair the crisps with?

  • hummus

  • tzatziki

  • balsamic glaze 

  • aioli

the switch up: 

if you happen to have leftovers (which is unlikely), these are delicious when added to a fresh salad (you can even nosh on them cold).