Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, backed eggplant chips. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Speaking of baking, we recommend you keep a close eye on these chips! These eggplant chips are the perfect homemade snack. They are flavorful, crunchy and savory, and they will satisfy your cravings and save you from processed snacks.
Backed eggplant chips is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Backed eggplant chips is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook backed eggplant chips using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Backed eggplant chips:
- Take 250 grams brinjal
- Get 1 tbsp chat masala
- Make ready 1 tsp salt
- Prepare 1 tbsp red chilli powder
- Prepare 1 tbsp black pepper powder
- Prepare 1 tsp turmeric powder
- Get 1 tsp garlic powder
- Take 1 tbsp olive oil for spray
- Take 1 tsp cumin powder
- Prepare 1 tsp oregano
Make sure to keep an eye on the eggplant as you don't want to let it burn. These baked eggplant chips brought some sunshine to my day today, aren't them so colorful? Eggplants are rich in potassium, magnesium, calcium and of course water. These baked eggplant chips are low carb, crispy, crunchy, salty, smoky, hearty, and every bit as delicious as its boring been-there-done-that potato chip counterpart!
Steps to make Backed eggplant chips:
- Cut eggplants diagonally into thick slices.
- Place eggplant slices, in a single layer, on a large tray lined with paper towel
- Preheat oven to 180 degree
- Meanwhile combine all masala In a bowl.
- Coat the eggplant chips with the oil and spices. Arrange them on a baking tray
- Place the tray in the oven. When you see the top browning, you can flip the eggplant chips. Bake for about 15-20 minutes until the chips are evenly browned
- Remove from the oven and allow to cool. Serve with any dip.
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