Go Back
+ servings
Gluten-Free Baked Eggplant Parmesan Crisps - recipe from Simply Quinoa (www.simplyquinoa.com)
Print

Baked Eggplant Parmesan Crisps

My healthified version of chips!
Course Snack
Cuisine American
Keyword eggplant, healthy chips
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30 chips
Calories 18kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Preheat the oven to 425 degrees F. Place a wire rack onto a baking sheet, spray with cooking spray and set aside.
  • Add the quinoa, spices and salt to a shallow bowl. Crush the brown rice crispies in your hands and add that to the flour mixture. Stir to combine.
  • In another shallow bowl, add the almond milk.
  • To prepare the chips, dunk one round in almond milk, then coat with breading. Dunk with almond milk again and add another coat of breading. Place on the wire rack.
  • Repeat with remaining eggplant until all chips are made.
  • Before placing in the oven, give the chips a quick spritz of cooking spray - this will help them get ultra crispy in the oven.
  • Bake on the center rack for 20 - 30 minutes until crispy. Flip half way through to ensure even cooking.
  • Let cool completely before storing. They're delicious dipped in homemade tomato sauce!

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Sodium: 50mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 0.3mg