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EGGPLANT CHIPS
EGGPLANT CHIPS
(from the LowcarbLuxury Newsletter)
one large eggplant
olive oil, can use Pam
about 2 teaspoons Italian seasoning
about 1/4 C grated Parmesan cheese, optional
Preheat oven to 375°F. Spray or brush two large baking sheet with olive oil.
Cut unpeeled eggplant into thin slices.
Arrange in a single layer on prepared baking sheets.
Spray a light coating of oil on top of eggplant slices and sprinkle with
Italian seasoning.
I like using thyme and basil, sometimes I'll use tarragon.
Sprinkle lightly with Parmesan cheese, if desired.
Bake for for about 15 minutes, depending on the thickness of the slices.
At this point, start monitering the progress -- you want the chips to get
crispy without burning.
Remove from oven, cool on a wire rack.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...
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