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Crispy Eggplant Chips with Tahini Dipping Sauce

Crispy Eggplant Chips with Tahini Dipping Sauce
The best potato chip replacement I have come across, perfect for those of you with crunchy and salty cravings!

Ingredients

For:  
  • 1  eggplant  thinly sliced with a mandolin
  • 1 tsp coconut oil 
  • 1/2 tsp ground paprika 
  • 1/2 tsp sea salt 

TAHINI DIPPING SAUCE

  • 2 tbsp tahini 
  • 1/2  lemon  , juice only
  • 1/2 tsp ground cumin 
  • 1-2 tsp warm water 

Instructions

  1. Using a mandolin thinly slice the eggplant into circles.
  2. Sprinkle chips with salt.
  3. Heat a large pan (big enough to fit a single layer of chips, you may need to do two batches) on high and melt coco oil.
  4. Reduce heat to medium and place the chips in a single layer in the pan. Sprinkle with paprika.
  5. Allow to cook on one side for 5 mins before flipping over.
  6. Cook on the second side for 8-10 mins, until crispy.
  7. Remove from pan and plate. Serve hot! (Still delicious colder, but they will lose crisp).
  8. Whisk ingredients together with a fork until desired consistency. Add salt & pepper to taste.

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