It’s hard to find delicious, healthy, vegan snacks sometimes.
So much of what we can find in supermarkets is full of sugar and oil, high in sodium, and generally processed beyond all recognition. (I like to call these items “non-foods.”)
So, I prefer to make my own.
A lot of new vegans, before they learn how to properly feed themselves without animal products, will fill up on foods like chips (fries) and other satisfying-but-not-nourishing snacks.
After more than 23 years living meat-free, and over eight years plant-based, I no longer struggle to meet my nutritional needs. To the contrary, actually: I’m thriving! Still, sometimes we all desire something deliciously crispy and satisfying, yet healthy and nutritious.
For those times, these eggplant chips (fries) are a fantastic alternative to our usual options—especially since they’re baked, not fried! Paired with a coconut yogurt dip, they’ll be a hit at any party or gathering. Yowsers! Yum!
This recipe is for one eggplant; simply multiply as needed to satisfy more healthy snackers!
Super Simple Ingredients:
1 eggplant, cut into strips
1/2 cup unsweetened plain coconut yogurt (any plant-based yogurt will do)
1 pinch paprika
2 Tbls juice of a lemon
1 Tbls apple cider vinegar
2 cups gluten-free seasoned breadcrumbs
1 cup unsweetened plain coconut yogurt (any plant-based yogurt will do)
1 Tsp dill
2 Tbls lemon juice
1 pinch black pepper
Super Simple Instructions:
1. Chips: Preheat oven to 180 degrees C (350 F). Line two large baking trays with baking paper.
2. Cut the eggplant into strips.
3. Dip: Combine all dip ingredients in a medium-sized bowl. Put in the fridge until the chips are ready.
4. Combine yogurt, paprika, lemon juice and apple cider vinegar in a large bowl. Toss eggplant chips in yogurt mixture, coating evenly.
5. Place breadcrumbs on a plate, and lightly coat eggplant strips with breadcrumbs. Spread out evenly onto baking paper on trays, making sure they don’t touch.
6. Bake in preheated oven for 15 minutes, or until crispy. Turn over and bake other side for another 15 minutes.
7. Serve with dip.
Author: Donna Wild
Image: Courtesy of Author
Editor: Catherine Monkman