Ingredients:
Pepper: 1/4 tsp.
Olive oil: 1/4 cup
Basil: 1/2 tsp.
Garlic powder: 1 tsp.
Eggplant 1.
Parmesan cheese: 1/4 cup.
Oregano: 1/2 tsp
Instructions:
Change the microwave temperature to 325.
Place the dry spices in a vessel and then drizzle the olive oil on it.
Apply the oil and spices to the cut eggplant.
Spread them out on a baking sheet.
Bake til chips are uniformly browned, about fifteen to twenty minutes. Halfway through the baking time, flip.
Remove the dish from the skillet and, if preferred, add the Parmesan cheese on top of it.
To serve, let cool fully.
Notes:
Garlic powder substituted with or used in addition to, onion powder. You are welcome to explore by using a pinch of each additional spice. This dish calls for some extremely flavorful paprika and cumin.
Storage information:
Though they do lose their crispness, leftovers keep well in the pantry for two to three days when put in an airtight container.
Frequently Asked Questions:
May I use ordinary eggplants to make these chips?
In actuality, that is not advised. Not only do Japanese eggplants provide smaller, chip-like rounds, but their firmer texture and reduced water content also make them ideal for this dish.
Nutritional facts:
Calories: 100 kcal.
Fiber: 6 g.
Carbohydrates: 14 g.
Protein: 2 g.
Sodium: 287 mg.
Fat: 5 g.
