These eggplant chips are flavored with an array of Mediterranean spices, made crispy in the dehydrator and perfect for snacking when paired with your favorite healthy dip.
generous amount of kosher salt and freshly ground black pepper
Instructions
Place eggplant slices in a large bowl.
Add olive oil and spices to the bowl and gently toss with tongs until each piece of eggplant is coated in the spices.
Place the eggplants slices on the trays of a dehydrator and dehydrate on the fruits/vegetable setting (about 135 degrees) for 4-5 hours until fully dried and crisp. You'll want to check the trays around 3-4 hours as some thinner slices may be done sooner.
Let eggplant cool completely before storing in a container.