Ingredients:
· 1 eggplant
·1 tablespoon onion powder
·1 teaspoon cumin
·1/2 teaspoon garlic powder
·2 tablespoons tamari
·1/4 cup olive oil
·1 tablespoon maple syrup
·1/2 teaspoon chili powder
·1 teaspoon smoked paprika
·1/2 teaspoon salt
Preparation:
Quarter the eggplant lengthwise, then slice it into thin slices using a vegetable mandoline. Arrange them on a baking sheet, sprinkle lightly with salt, and let them sit for 15 minutes. You will notice that they have started to release water.
Gather a larger amount in your hand and squeeze out excess water.
Prepare the marinade by mixing all the ingredients in a bowl with a whisk. Separate the drained eggplant slices and place them in the marinade for 10-15 minutes.
Arrange them on a dehydrator sheet and dehydrate until crispy for 12-16 hours at 45°C.
Store in a sealed container at room temperature for up to a month.
It can be eaten on its own as a snack, crumbled in salads or in sandwiches.
