Chip lover? We’ve got the perfect recipe for you. These Balsamic Eggplant Chips are so savory and delicious, they just might permanently take the place of potato chips on your snack menu. Thinly sliced eggplant is seasoned to perfection with bursts of flavor from garlic, balsamic vinegar and onion powder.
These Eggplant Chips get their crispy texture with the help of a dehydrator. Haven’t used a dehydrator yet? This versatile kitchen tool is simple to use and can create a variety of unique snacks by “drying” out certain food items—think jerky, fruit leather, chips and more! After marinating your Eggplant Chips, the thin slices of eggplant are simply placed on the dehydrator racks for about four hours (or until the chips are crispy). If you don’t plan on eating the Eggplant Chips right away, be sure to store in an airtight container in the refrigerator or freezer so they don’t lose their crispy consistency.
This recipe makes a whopping four servings, so it’s a perfect (and healthy!) snack to share with the family. At just 54 calories per serving, these Balsamic Eggplant Chips count as one Vegetable and one Extra on your Nutrisystem meal plan. While these are the perfect flex snack and a wonderful alternative for potato chips, you still need to log your Eggplant Chips in the NuMi app to ensure you are staying on track with your weight loss goals. Not familiar with our handy, dandy, free tracker app? Check out NuMi 101: A Comprehensive Guide to Our Free Tracking App > to learn all about the benefits of keeping track of your daily intake.
Looking for other recipes that can be whipped up with a dehydrator? Be sure to try this sweet and delicious recipe for Tropical Chili Fruit Leather > or this savory recipe for Sweet and Spicy Turkey Jerky >
Calories per Serving: 54
On Nutrisystem, Count As: 1 Vegetable and 1 Extra
- 1 large eggplant (should yield about 4 cups)
- 1/3 cup balsamic vinegar
- 1 Tbsp. minced garlic
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. sea salt
- Thinly slice eggplant into 1/8 inch slices (use a mandolin if you have it).
- In a large bowl or Tupperware, whisk together balsamic vinegar, minced garlic, onion powder and dried oregano.
- Add eggplant slices to marinade, allow to marinate for at least 2 hours, flipping halfway through.
- Place eggplant on the dehydrator racks in a single layer and sprinkle with sea salt.
- Set the dehydrator to 135 degrees and let the eggplant dry for approximately 4 hours. Eggplant will be fairly dry and crisp when done.
- Cool completely, then store in an airtight container in the refrigerator or freezer.