And they seemed perfect to go with the zucchini hummus that I made for a packed lunch.
My plan was to make them pretty much as in the recipe…
I sliced 2 smallish eggplants as thinly as I could (I wanted them crisp).
Then I laid them out on 2 baking sheets lined with Silpat mats.
I brushed them with olive oil, and sprinkled them with some black pepper, thyme and garlic powder (I know I diverged from the recipe here – I didn’t have any onion powder, and I wanted to use a herb).
And I popped them in a 200C/400F oven for 10 minutes.
After 10 mins, I flipped them over and rotated the top baking sheet to the bottom of the oven so that they would cook evenly.
After another 10 mins, I checked on them… and most were browned, one or two were starting to burn slightly. And with 2 exceptions, every single one was still soft!
I wanted crisp chips D***it!
Then a thought occurred to me…. I own a food dehydrator. These chips were cooked and browned, just not dry.
So I tipped them all on to one of the dehydrator trays and set the heat to it’s highest setting (68C/155F) which is normally reserved for dehydrating meat and fish to make jerky. Veg is usually dried at a lower temperature (52C/125F) – what can I say? I was impatient! Besides they had been at a higher temperature than that in the oven.
And guess what? A couple of hours later, I had beautiful, browned and crispy eggplant chips…..
I suspect that to get really crispy chips in the oven I would need a lower temperature than in the original recipe, and also to use a fan oven (Sadly I do not possess a fan oven) so that the warm air is circulating to encourage them to dry out as well as to brown. What happened in my case is that they cooked and browned but stayed moist.
Eggplant is an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.