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Before we embark on the culinary journey of making crispy baked cucumber and eggplant chips, it's important to understand the nutritional benefits of the star ingredients in this recipe. Both cucumbers and eggplants offer a unique array of health benefits that make them not just tasty, but also a smart choice for your snacking needs.

Baked Cucumber Eggplant Chips

Discover a healthier way to snack with crispy baked cucumber and eggplant chips! This delicious recipe offers a crunchy alternative to traditional chips while being packed with vitamins and flavor. Easy to make, these guilt-free treats are perfect for satisfying your cravings without the added calories. Learn the step-by-step process to create these delightful chips and enjoy a nutritious snack that leaves you feeling good. Try them with your favorite dipping sauce for an added twist!
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Ingredients
  

1 medium cucumber

1 medium eggplant

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

½ cup grated Parmesan cheese (optional for a cheesy version)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

    Prepare the Vegetables: Slice the cucumber and eggplant into thin rounds, aiming for about 1/8-inch thickness. If using a mandoline, this will ensure uniformity in cooking.

      Salt the Eggplant: Lay the eggplant slices on a clean kitchen towel and sprinkle with salt. Let them sit for about 20 minutes. This process will draw out excess moisture and bitterness from the eggplant. After 20 minutes, rinse the slices under cold water and pat them dry with another towel.

        Combine Seasonings: In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and oregano. If you're using Parmesan cheese, add it here as well. Mix well until all ingredients are combined.

          Coat the Veggies: Add the cucumber and eggplant slices to the bowl and toss gently to coat each slice evenly with the oil and seasoning mixture.

            Arrange on Baking Sheet: Spread the coated cucumber and eggplant slices in a single layer on the prepared baking sheet. Try to leave some space between the slices to ensure they bake evenly and become crispy.

              Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the chips halfway through, until they are golden brown and crispy.

                Cooling: Once baked, remove the chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

                  Serve: Enjoy your crispy baked cucumber and eggplant chips as a snack on their own or serve with your favorite dip such as tzatziki, hummus, or guacamole.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings