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In the world of healthy snacking, the trend of vegetable-based chips is rapidly gaining traction. As more people seek nutritious alternatives to traditional snacks, the demand for creative, wholesome options has led to a variety of innovative recipes. Among these, crispy baked cucumber and eggplant chips stand out as a delicious and guilt-free alternative to classic potato chips. Not only do they satisfy that crunchy craving, but they also pack a nutritional punch that can enhance your overall diet.

Baked Cucumber Eggplant Chips

Discover the joy of healthier snacking with crispy baked cucumber and eggplant chips. These innovative vegetable chips are not only delicious and satisfying, but they also provide valuable nutrients. With their unique flavors and perfect crunch, they make a fantastic alternative to traditional snacks. Learn how to prepare them with simple ingredients, flavorful seasonings, and tips for that perfect crispiness. Enjoy this guilt-free treat on its own or paired with your favorite dips!
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Ingredients
  

1 medium cucumber

1 medium eggplant

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

½ cup grated Parmesan cheese (optional for a cheesy variation)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). To make cleanup easier, line a large baking sheet with parchment paper.

    Prepare the Vegetables: Slice the cucumber and eggplant into thin rounds, keeping them about 1/8-inch thick for even cooking. If you have a mandoline slicer, this tool will help achieve uniform thickness.

      Salt the Eggplant: Place the eggplant slices on a clean kitchen towel, then sprinkle them generously with salt. Let the salted slices rest for approximately 20 minutes. This technique helps to extract excess moisture and reduce bitterness. After 20 minutes, thoroughly rinse the eggplant under cold water to remove the salt, then pat them dry with another kitchen towel.

        Combine Seasonings: In a large mixing bowl, add the olive oil, garlic powder, paprika, salt, black pepper, and dried oregano. If you are using Parmesan cheese for extra flavor, include it at this stage. Stir well until all ingredients are fully combined into a cohesive mixture.

          Coat the Vegetables: Carefully add the sliced cucumber and eggplant to the bowl with the seasoning mix. Gently toss the vegetables to ensure each slice is evenly coated in the flavorful oil and spices.

            Arrange on Baking Sheet: Lay out the coated cucumber and eggplant slices in a single layer on the prepared baking sheet. Ensure there is a bit of space between each slice to allow for even baking and to achieve that desired crispiness.

              Bake: Insert the baking sheet into the preheated oven and bake for 25-30 minutes, flipping the chips halfway through the baking process. Look for a golden brown color to indicate they are done and crisp.

                Cooling: Once baked, remove the chips from the oven and allow them to cool on the baking sheet for a few minutes. This resting time will help them firm up even more as they cool down.

                  Serve: Enjoy your crispy baked cucumber and eggplant chips as a delightful snack on their own or pair them with your favorite dip—tzatziki, hummus, or guacamole all work wonderfully!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings