Kale and beet chips are some of my absolute favorites, but who knew that vegetable chips were just as delicious using eggplant? They’re super easy to make. Simply combine Panko bread crumbs, Parmesan cheese, your favorite fresh herbs (mine are oregano and thyme), salt, and black pepper in a bowl. In a separate bowl, combine one egg and a few teaspoons of water. Mix well. After that, thinly slice the peeled eggplant. Dip each eggplant slice first in the egg mixture and then in the Panko bread crumb mixture. Arrange the eggplant chips on a baking sheet, drizzle with olive oil, and bake in a 375 degree oven for about 20 minutes, or until the chips are golden. Finish with a dusting of salt and black pepper, and watch them disappear!
Until Next Week… Plan Well, Pack Well, Live Well,