Coconut and curry go together like peanut butter and jelly. So, naturally they are flavors that belong together on a chip. And for a potato chip alternative, try eggplant!
Enjoy as a healthy snack at your desk, or on the go. The curry and coconut flavors are great together and even better paired with a toasty round of peppery Japanese eggplant.
Did I mention that they are a cinch to make?
Slice.
Rub both sides with coconut oil.
Lay out on parchment-lined baking sheet. Sprinkle top with half of spice mixture.
Bake for about 20 minutes then briefly remove from oven to flip the chips over and sprinkle with the other half of the spice mixture. Return to oven and bake for another 20 minutes, or until desired crispness.
Go on, try one. you’ll be presently surprised by what one of these eggplant chips will do for your taste buds.
Snack it up.
Coconut Curry Eggplant chips
Print Recipe!
Makes about 1 ½ cups of eggplant chips
Ingredients:
3 Japanese eggplants (or regular eggplant, but you will have much larger chips)
1 ½-2 Tbsp coconut oil, melted
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp garlic powder
1/2 tsp turmeric
Directions:
Slice the eggplants, thinly, about 1/8-inch think or thinner. You want them to be the same thickness so they bake evenly. Press each slice with a clean towel or paper towel to absorb extra moisture. Melt coconut oil in a small dish and using a brush (or your fingers) rub a thin layer of coconut oil on each side. Lay them on a parchment-lined baking sheet and sprinkle the top side with the spice mixture. Bake at 400 for 40 minutes flipping over halfway through.
When you flip them over, briefly remove from the oven and sprinkle the other side with the rest of the curry spice mix.
Let cool slightly before snacking! They will last for 2 days in an airtight container.
*Little Yellow Note: I’ve found that if you have a mandolin and can slice them thinner than 1/8 inch then they tend to stay crispier for the next day.
From the Little Yellow Kitchen,
Chrissy
