Enjoy these healthy and delicious Crispy Baked Eggplant Chips! This simple recipe turns a standard eggplant into a crunchy, savory snack paired with a refreshing Greek yogurt dipping sauce. Perfect for a quick snack or a fun side dish that even the toughest critics will love.
🥗 Ingredients
Main Chips:
1 Eggplant
2 tbsp Sesame seeds
1 tbsp Starch (Cornstarch or Potato starch)
30g Parmesan cheese (grated)
3 tbsp Olive oil
1 tsp Basil (dried)
1 tsp Paprika
Salt & Black pepper to taste
Creamy Garlic Yogurt Sauce:
120g Greek yogurt
1 tbsp Olive oil
1 tsp Lemon juice
1 clove Garlic (minced)
1 tsp Oregano
Fresh Parsley (chopped)
Salt & Black pepper to taste
🕒 Method
Prep the Eggplant: Wash and slice the eggplant into thin, even rounds (about 0.5cm thick).
Coat: In a large bowl, toss the eggplant slices with olive oil until evenly coated.
The Seasoning: In a separate small bowl, mix the sesame seeds, starch, Parmesan, basil, paprika, salt, and pepper.
Season: Dredge each slice in the spice mixture, pressing down slightly so the coating sticks to both sides.
Bake: Arrange the slices in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for about 20 minutes, or until golden brown and crispy.
Make the Dip: While the chips bake, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, and parsley. Season with salt and pepper.
Serve: Let the chips cool slightly to maximize crunch, then serve immediately with the dip!
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