Crisps! How to Make Eggplant/Aubergine and Carrot and Parsnip Chips
Eggplants/Aubergines are just great, aren't they?! Just blink and they're everywhere on social media, with lots of healthy recipes and new innovative ideas using them. Today's blog post is for my mum, who's birthday it is today - 1st December, and who is crazy about aubergines ;-D
Eggplant/aubergines are special because their lovely purpley shiny skin encases their spongy, creamy flesh. They are from the nightshade plant family - the same as tomatoes and they grow on trees just like tomatoes.
Eggplant, as they're known in the USA, are high in fibre and low in calories; great for making us feel fuller for longer. This is why I have this ingenious aubergine crisps recipe idea which is delightfully tasty. You can watch the video here:-
Ingredients
One or two aubergines, cumin, turmeric and sea salt.
Method to the madness
Wash your eggplant, chop it up into round, thin slices. Spread out the individual pieces flat onto a baking tray. Baking paper is optional. Sprinkle a generous helping of cumin, turmeric and sea salt over the aubergine slices. Bake for 15 minutes in an oven at 175C (350F). Turn the aubergine slices over, sprinkle your spices over them again, and put back in the oven for 15 minutes, or until crispy, but not burnt.
Then, Enjoy!
To compliment this recipe, I also have another similar recipe video; I love this appetizer/snack idea - great to get the kids more into veg. This is parsnip and carrot crisps:-
Eggplant/aubergines are special because their lovely purpley shiny skin encases their spongy, creamy flesh. They are from the nightshade plant family - the same as tomatoes and they grow on trees just like tomatoes.
Their dark skin colour prove how rich they are in antioxidants, especially the antioxidant called nasunin. This is great for protecting fatty acids which are important for brain function, and also for excreting excess iron from the body.
Eggplant, as they're known in the USA, are high in fibre and low in calories; great for making us feel fuller for longer. This is why I have this ingenious aubergine crisps recipe idea which is delightfully tasty. You can watch the video here:-
Ingredients
One or two aubergines, cumin, turmeric and sea salt.
Method to the madness
Wash your eggplant, chop it up into round, thin slices. Spread out the individual pieces flat onto a baking tray. Baking paper is optional. Sprinkle a generous helping of cumin, turmeric and sea salt over the aubergine slices. Bake for 15 minutes in an oven at 175C (350F). Turn the aubergine slices over, sprinkle your spices over them again, and put back in the oven for 15 minutes, or until crispy, but not burnt.
Then, Enjoy!
To compliment this recipe, I also have another similar recipe video; I love this appetizer/snack idea - great to get the kids more into veg. This is parsnip and carrot crisps:-
Ingredients:
Carrots, parsnips, healthy oil (eg walnut or olive oil etc) and sea salt.
Method to the madness:
Cut the veg into thin strips with a knife or mandolin. Spread evenly on a baking tray, drizzle the oil over lightly, sprinkle with sea salt and leave in the oven on 175 degrees centigrade (350 Fahrenheit) for 15 minutes if they are thin strips, or 25-30 minutes if they are thick strips.
Let me know what you think on the comments below. Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.
Method to the madness:
Cut the veg into thin strips with a knife or mandolin. Spread evenly on a baking tray, drizzle the oil over lightly, sprinkle with sea salt and leave in the oven on 175 degrees centigrade (350 Fahrenheit) for 15 minutes if they are thin strips, or 25-30 minutes if they are thick strips.
Let me know what you think on the comments below. Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.
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