Eggplant "Bacon" - Crispy Bacon-Spiced Eggplant Chips

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower in calories and has a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are gluten-free and lower in sodium.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare the bacon brine by mixing tamari or soy sauce, Worcestershire sauce, maple syrup, black pepper, garlic powder, smoked paprika, and cayenne in a bowl.

Slowly drizzle in 2 tablespoons of olive oil while whisking to emulsify the mixture.

Optionally, add 1 teaspoon of liquid smoke and mix well.

Cut off the end of the eggplant and slice it into quarters, then cut those into slices approximately the thickness of bacon.

Use a vegetable slicer for even slices, being careful to use the finger guard.

Dip each eggplant slice into the bacon brine mixture, ensuring they are thoroughly coated, then wipe off excess.

Arrange the coated eggplant slices on a parchment paper-lined baking sheet.

Bake in a preheated oven at 225 degrees Fahrenheit for 45 minutes, checking for crispness.

If not crispy after 45 minutes, brush with remaining bacon brine and increase oven temperature to 250 degrees Fahrenheit.

Continue baking until the eggplant is crispy, flipping slices halfway through cooking time.

Check for doneness, as thinner slices may finish cooking before thicker ones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens