“The Best Thing You’ve EVER Made” {My Father Knows Best!}

I’m especially excited about this recipe because it marks a special point in my food journey.

As I shared in one of my first posts, I used to hate the main ingredient in this recipe…

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Eggplant.

The very idea of the funky-shaped purple vegetable weirded me out, and I had no desire to eat it…ever.

Fast forward to today, and I’ve come up with an eggplant recipe that I dare say would get ANYONE (even kids!) to like eggplant.

I made a similar version of these a few months ago in the form of eggplant fries, but the coating on these chips is absolutely to die for and makes them – as my dad AND husband said – “One of the best things you’ve EVER made.”

We liked them SO much that my sister, Jane, even requested that I make them for her 21st birthday dinner the other night. Everyone gobbled them up!

Almond & Rosemary-Crusted Eggplant Chips

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Ingredients

  • 1 large eggplant, cut into ¼” discs
  • 1-2 free-range eggs, whisked (I only needed 1, but depending on the size of your eggplant, you might need 2)
  • 1 cup raw almonds
  • 2 tablespoons arrowroot powder (sub in cornstarch if you don’t have arrowroot)
  • 1 heaping tablespoon fresh rosemary (or 1-2 tsps dried…fresh tastes best!)
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Additional sea salt to sprinkle on the eggplant to draw out moisture

Directions

  1. Preheat oven to 425F.

    Place eggplant slices on a paper towel and sprinkle sea salt on top and let sit for 15-20 minutes. You’ll notice little pools of liquid forming on top of the slices. This helps draw the moisture out of the eggplant, so that it crisps up when baked. Use another paper towel to press any remaining moisture out of the eggplant slices, and shake off any excess salt.

    Place eggplant slices on a paper towel and sprinkle sea salt on top and let sit for 15-20 minutes. You’ll notice little pools of liquid forming on top of the slices. This helps draw the moisture out of the eggplant, so that it crisps up when baked. Use another paper towel to press any remaining moisture out of the eggplant slices, and shake off any excess salt.

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Grind the almonds, arrowroot powder, rosemary, garlic, pepper and sea salt in a food processor until small chunks remain. Pour almond coating onto a plate.

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Dip the eggplant slices one by one in the egg wash and shake off any excess egg. Then, coat both sides of each slice generously with the almond coating.

Place eggplant slices on a foil or parchment-lined baking sheet and bake for 20-25 minutes, flipping once at the 10-12 minute mark.

Place eggplant slices on a foil or parchment-lined baking sheet and bake for 20-25 minutes, flipping them over at the 10-12 minute mark.

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Remove from oven and enjoy by themselves or in a tomato dipping sauce linked below!

Crispy, crunchy, and savory with a hint of salt. No soggy eggplant here, folks!

They’re also incredibly addictive and DEEElicious!

You’ll enjoy them even more with this tomato dipping sauce on the side.

I guarantee you will eat the whole tray.

We did 🙂

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1 Comment

  1. Nancy Bryant

    They were amazing, quite addictive.

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