Yuppie!!! It’s Friday again. Finally another busy devastating week has come to an end. I’m personally happy for this one. It got me bad health, lots of pressure and a real bad deadline. But now the bad dream is over and I’ve got a nice weekend to freshen up. By the way how was your week?
I’m sure many of you are just like me who like to live on happiness of life; who believes happiness can be find in small things of life. Just like having dinners with family; spending weekends with dear ones. But there is another kind of happiness for me which actually starts from my tummy. Each weekend I try to cook/ bake something new for my family and for me. Oh yes! I find pleasures of life in these small details.
Okay enough of emotion now back to our dish of the day! Today I’ve picked the recipe of ’0’ Oil Baked Eggplant Chips. As the name suggests it literally uses no oil/ butter/ grease at all. Its oven baked chips. Not your regular chips; its Eggplant chips. But I bet you won’t be able to spot the difference. In fact once you start flipping the chips between your fingers you won’t be able to stop munching it. Now don’t blame me for that. LOL.
Here is the recipe of ’0’ Oil Baked Eggplant Chips.
Preparation Time: 5 mins
Cooking Time: 25 mins
Resting Time: 0 mins
Total Time: 30 mins
Yield: 1 dozen chips
Eggplant: 1, medium
Breadcrumbs: 1 cup
Parmesan powder: 2 tbsp (optional)
Black pepper powder: ½ tsp (optional)
Paprika powder: 1 tsp (optional)
Garlic Salt: ½ tsp (or according to taste)
For the Topping:
Olives: 10-14, thinly sliced
Jalapeno: 2, thinly sliced
Cream cheese: 1 tsp per chips
Red hot sauce: 2 tbsp
Spicy Green Mole Sauce: 2 tbsp
Parchment paper: 2 sheets
Non-stick Baking pan
Preheat the oven to 1800C. Line the baking pan with parchment paper. (See Tips)
Wash and clean the eggplant. Pat it dry with kitchen towel. Chop-off the stem and cut the eggplant into thin round slices. Make the roundels as thin as possible. (See Tips)
Take a medium bowl and beat the egg lightly in it. Take a deep bottomed flat plate and fill it with breadcrumbs. Mix garlic salt and parmesan powder, paprika powder, black pepper powder (if using these) with the breadcrumbs.
Take a slice of eggplant and dip in beaten egg and roll in seasoned breadcrumbs. Place on previously prepared baking pan. (See Tips)
Bake the chips at 1800C for 15 mins. Flip once and bake for another 10 mins. by the time chips will be nicely browned and crisp.
Remove from oven immediately and serve with hot sauce and spicy green mole sauce. Or you can top with cream cheese, slices of jalapeno, olive and dash of hot sauce and mole sauce.
I prefer to have these ’0’ Oil Baked Eggplant Chips with a cup, nope a mug of strong evening tea to release my day’s stress. I never tried to store these Eggplant Chips so really can’t comment on their behavior while stored. If you can find success on that don’t forget to fill me up. I’m all Ears.
1. Use non-stick baking pan as no oil will be used in this recipe.
2. Before you start working with the recipe make sure all the ingredients are at room temperature.
3. There shouldn’t be any water drops on eggplant. It should be neatly wiped off.
4. If eggplant slices are thick, chips will not be crispy at all. And the cooking time will be longer also.
5. Always work on single piece of eggplant. Don’t dump two pieces together in egg or breadcrumbs. Thus you will end up in a big mess.
6. Arrange the breaded eggplant slices in the pan in a single layer. Don’t overlap them. Otherwise chips will not be cooked thoroughly and will result in lumpy damp chips.
Have a Fun filled Weekend!
I’m sending this recipe to http://healthyhiggins.blogspot.in/