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Eggplant Parm Pizza Chips

Eggplant Parm Pizza Chips
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Prep Time: 35 min Serves: 5
Cooking Time: 85 min Yield: 16 chips
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While these chips taste like a pizza, they contain a fraction of the calories and are also gluten-free, thanks to the eggplant. A rich source of vitamins C, K and B-6, eggplants can help lower cholesterol and boost heart health. Remember to salt the eggplant slices before baking: This helps to draw out the moisture that would otherwise result in soggy chips.



1. Preheat oven to 450 Fahrenheit.
2. Use a mandolin to slice the eggplant on a slight bias at 1/8- to 1/16-inch thick and lay slices out on a baking rack over a sheet pan.
3. Scatter salt evenly over the eggplant slices and let sit 5 minutes. Flip slices, scatter salt over the top, let sit 5 minutes, then season with freshly ground pepper and place in the oven for 50 minutes.
4. Lower heat to 250° and cook another 15 minutes then check. If you can’t pick a chip up without it drooping, cook another 15 minutes.
5. In a small pot, simmer tomato sauce on low heat.
6. Remove chips from the oven, flip over on rack then place a small pinch of cheese on each. Replace in the oven for 5 minutes.
7. Drop about a ¼ to ⅛ teaspoon of hot tomato sauce on top of the cheese on each chip. If you like, use a pastry brush to spread the sauce over the cheese.
8. Sprinkle crushed red pepper over all the chips and serve.

PC: Arthur Bovino


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