Weight-Loss Zucchini and eggplant chips - Healthy snacks

[Hoping2BThinAgain]

Try out the zucchini and eggplant chips. Amazing.!!

Thin out eggplant and put them in a towel to suck out the liquid a bit.

Put a baking sheet on the tray and arrange slices to go in the oven. Sprinkle olive oil, salt and pepper, as desired. Bake until crispy.

Zucchini only slice them and bake them too with condiments until crispy.

U will think they are real chips hehe! delicious!

I attached pics of both, hope it helps.

 

[Guest]

That's really unique, but I wonder since most nutrients are extracted from a lot of high nutrient veggies once cooked or boiled/steamed, would this be the same kind of thing?

Drying them and than baking them? They wouldn't have the whole nutritional effect that say eating a raw egg plant would have? I am just curious.

I think it's a great way of eating healthier chips. What other spices would be good sprinkled on them other than using salt?

​

 

[Hoping2BThinAgain]

Drying them and than baking them? They wouldn't have the whole nutritional effect that say eating a raw egg plant would have? I am just curious.

I think it's a great way of eating healthier chips. What other spices would be good sprinkled on them other than using salt?

​

Drying them? what I meant about taking out their water is because they are full of it and therefore they wont get crispy. About the nutrients, dont know, and I dont really mind as these chips are way more healthier than the junk food ones.! Maybe u can do it as they are? dont take out their water. No idea if it works though.

As for other seasoning. This is what I got for eggplant:

Ingredients:
Asian small and long eggplant, sliced longwise thinly
Olive oil
Sea salt
Za’atar – as needed (around 1tsp for 2 eggplants)
Thick natural yoghurt, to serve
Method
Preheat oven to 180C. Place eggplant slices onto a baking tray. Lightly sprinkle some salt. Drizzle olive oil to coat.
Place in the oven and bake for 20-25 mins until the slices are crisp. Take out, sprinkle with za’atar.
Serve hot with thick yoghurt.

****Za'atar is delicious!! maybe oregano too? dont know.

Another site says this:

Our favorite way to prepare it is to slice lengthwise, marinate in something flavorful (italian dressing, teriyaki sauce, balsamic vinegar and oil, whatever) and grill.

let us know if u try them!

 

[Guest]

Good Stuff!! ​

 

[M_Marie]

That's really unique, but I wonder since most nutrients are extracted from a lot of high nutrient veggies once cooked or boiled/steamed, would this be the same kind of thing?

Drying them and than baking them? They wouldn't have the whole nutritional effect that say eating a raw egg plant would have? I am just curious.

I think it's a great way of eating healthier chips. What other spices would be good sprinkled on them other than using salt?

​

im thinking the idea behind this is a replacement for fattening chips or sugary snacks... a nice little healthy replacement for when you need or want that crunchy treat

 

[Guest]

Yes, I grasped that. ​

 

[M_Marie]

Yes, I grasped that. ​

ummm alright.
just answering the question above.


lol

 

[KaraCooks]

Cooking doesn't generally destroy the nutrients. Even baking until crispy. Anything you do beyond eat them raw is going to make *some* difference of course, but really it's not that big a deal. You still get most of the benefit.

The only exception to that I can think of is boiling veggies until they're mushy. A lot of the nutrients leeches into the water and if you toss the water, you're missing out on those nutrients (I save my boiling water for soups).

 

[Guest]

Alright Gotcha, that's more so just what I was wondering about. ​

 

[ZipChip1]

Zucchini picture ...

Hello "Hoping2bthin" ... how did you get your backed Zucchini chips to come out that way? They look beautiful! What "condiments" did you use? What temp and for how long did you cook them? Mine are coming out to dark, and not crispy enough!

Thank you ....

 

[Guest]

Hey hey, I tried to cook them, but failed. First I did 190 c, wasn't hot enough, so I tried 250 c (eventually what I got to) still failed. I think I may have copied the recipe down wrong. I will re-paste again.

My other question is, I don't like to use a bunch of Olive Oil when I cook, I usually keep to 1-2 tsp's, which is 80 cals for me. Do they need to be saturated in the oil in order for them to crisp?

Of course 2 tsp's DOES NOT spread entirely over 1/2 Cut Eggplant & 1 Cup of Zucchini, but I thought I'd try....

I couldn't find Za'atar in the store...and the only yogurt I used was a mushed frozen Peach Yogurt, which I haven't tempted to scoop at yet...

Otherwise my well baked Eggplant & Zucchini was pretty good to say the least with Spices!!​