Aubergine Chips
Thinly sliced aubergines are marinated with olive oil and spices, then gently dehydrated. The result is crispy, aromatic chips that are ideal as a healthy snack. The natural umami note of the aubergine is intensified through drying.
Ingredients(for 1 kg)
Instructions
Preparation
40 minutesWash aubergines, cut into 3 mm thin slices and soak in salted water for 30 minutes to remove bitter compounds. Then drain well and pat dry with kitchen paper.
Seasoning
10 minutesMix olive oil, sea salt, paprika powder, garlic powder and black pepper in a bowl. Coat the aubergine slices evenly with the spice mixture and let it soak in briefly.
Dehydrating
8-10 hoursPlace aubergine slices side by side on the dehydrator trays without overlapping. Set the dehydrator to 57 °C and dry for 8-10 hours until the chips are completely crispy and dry.
Cooling and Storage
30 minutesAllow chips to cool completely to room temperature before storing in an airtight container. When stored correctly, the chips will keep for up to 2 weeks.
Pro Tip
Cut slices as evenly thin as possible (approx. 3 mm) so that all chips finish at the same time.
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