Eggplant Chips with Tahini Pesto
Not your average lame potato chips! Eggplant chips are healthy, crunchy and super addicting thanks to a tahini pesto dipping sauce! Ooh yeah.
Ingredients
- For eggplant chips:
- 2-3 medium eggplants (I used 3 smaller Italian eggplant Chinese eggplant would be awesome too, or regular eggplant but these will be big chips!
- Olive oil or olive oil spray
- Salt
- Fresh cracked black pepper
- Cumin
- For tahini pesto:
- 1 cup fresh basil leaves
- 1 cup cilantro leaves
- 1 medium garlic clove
- 1 teaspoon fresh lemon juice
- 1/4 cup tahini
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- To make the eggplant chips, preheat oven to 250 degrees F. Prep 2 large cookie sheets with foil. Slice eggplant very thin with a mandoline or knife.
- Spray both sides of eggplant with spray, or brush with olive oil. Season both sides with salt, pepper and cumin. Or seasonings of your choice! Roast for one hour, and then flip and roast another 20-30 minutes until browned and crispy.
- While your eggplant is roasting, make the pesto. Place basil, cilantro, garlic, lemon juice and tahini in a blender and process. Then drizzle in olive oil with the motor running and process again until smooth. Season will salt and pepper to taste and use as a dipping sauce for your chips!
- The chips will be crispy right out of the oven, they will soften over time but will still be tasty!
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