Eggplant And Zucchini Chips [Bulkbites.com]

• Servings: 2
• Time: 45 minutes

Eggplant and zucchini chips are a hot, spicy and healthy snack recipe. This is a tasty and handy finger food that is made with powerful vegetables slices like eggplant and zucchini. Both the vegetable are highly nutritious and rich source of valuable fiber. This recipe is a fantastic way to incorporate these vegetables in your diet as they play an important role in digestion and absorption of nutrients in the body. Making these chips is surprisingly simple, just sprinkle salt and paprika powder on the chips and bake them in the oven until crisp. Use them as a side dish with your regular lunch and dinner preparations. Check out this simple recipe.

Nutrition

• calories: 98
• protein: 3
• carbs: 19
• fat: 3
• saturated fat: 0.43
• polyunsaturated fat: 0.66
• monounsaturated fat: 1.56
• cholesterol: 0
• sodium: 8
• potassium: 711
• dietary fiber: 9.32
• sugars: 10.36
• vitamin a: 77
• vitamin c: 11
• calcium: 32
• iron: 1
• magnesium: 0
• complex carbs: -0.68
• other fats: 0.35

Ingredients

• 1 eggplant, unpeeled Eggplant, raw
• 1 dash Salt, table
• 1 fl oz Lemon juice, raw
• 1 tbsp Spices, paprika
• 1 tsp Oil, olive, salad or cooking

Instructions

• Cut eggplant and zucchini chips crosswise into ¼ inch thick slices.
• Place the slices in a tray and sprinkle salt and lemon juice on each piece and allow draining for one hour.
• Now pat dry the vegetable slices with kitchen towel and arrange them in a baking tray (lined with parchment paper and greased) brush with olive oil and sprinkle paprika powder on them.
• Bake in the preheated oven for 45 minutes at 250 degree F. Turn off the oven and let it remain in the oven for some time, it will make the chips crispy.
• Serve with fresh salsa.