Renée's Eggplant Chips Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan
By: Cuisine l'Angélique
ORGANIC INGREDIENTS
- A small eggplant
- Olive oil, as needed
- Salt, to taste
- Ground cumin, to taste (or other spice or herb, as desired)
- Black and white sesame seeds for garnish (optional)
PREPARATION
- Preheat the oven to 120 °C (250 °F).
- Cut 5 to 6 thin slices * of eggplant. Make sure you have an even thickness for uniform cooking.
- Lightly brush both sides of the eggplant slices with olive oil. Spread the rings on one to two nonstick baking sheets.
- Repeat points 2 and 3 for the whole eggplant. **
- Sprinkle with salt and cumin, to taste.
- Garnish with sesame seeds, to taste (optional).
- Bake for about 60 minutes or more, until the slices are crisp (the cooking time may vary depending on the thickness of the slices and the humidity of the eggplant).
- If desired, bring the oven to broil fashion ( broiler ) at the end of cooking just enough to lightly brown the top.