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I love this recipe because it is so unique. The eggplant and almonds good really well together and who knew they would make a great combination. The almonds give this an extra crunch and I like mine extra crispy because it makes it easier for dipping! This recipe is also healthy it makes the perfect snack or dinner side if you are trying to eat clean.
3 medium sized chinese eggplants, sliced
1/4 cup olive oil
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 cup ground almonds
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
3/4 cup marinara sauce
1/4 cup pesto
1. Preheat oven to 425 degrees F. In a small bowl, whisk together olive oil, apple cider vinegar, and lemon juice until combined.
2. In another bowl, mix the almond flour, garlic powder, onion powder, black pepper, and salt until combined.
3. Slice eggplant slices to about 1/4 inch thick and dip into the oil mixture, tapping off excess oil.
Coat in the almond flour mixture and set on a greased baking sheet.
*Spray slices with olive oil to make it extra crispy.
4. Bake for 15 minutes, flip slices, then bake for another 15 minutes. I like to serve my chips with a side of marinara and pesto sauce but its completely up to you!