KENKO3315

Foodie Friday: Eggplant Chips

This super easy and equally yummy recipe is brought to you by Kate Bradley from Kenko Kitchen

Kate started her blog to inspire other young people to cook healthily and learn more of an appreciation for their food instead of chucking whatever in their mouths and just ignoring what may result from it.

Eggplant is one of those vegetables that is loaded with nutrients and one we just LOVE! Totally crushing on these eggplant chips- the perfect snack for anytime of the day!

Za’atar Eggplant Chips with Artichoke Cashew Hummus
Serves 2-4
EGGPLANT CHIPS
2 large eggplants
¼ cup dry thyme leaves
2 tbsp toasted sesame seeds
1 tbsp sumac
½ tsp salt flakes
2-3 tbsp Coconut Oil
ARTICHOKE & CASHEW HUMMUS
400g tin chickpeas (drained and rinsed)
200g artichoke hearts (tinned or jarred)
¼ cup Really Raw Cashews
2 tbsp tahini
2 cloves garlic
3 tbsp olive oil
½ tsp cumin
1 tbsp Yacon Syrup
½ tsp salt flakes
pinch ground black pepper
STEP 1
For the eggplant chips, begin by first cutting the eggplants into long chip size pieces and place onto a lined oven tray.
STEP 2
In a mortar and pestle begin by adding the thyme leaves, sumac and salt and bash until smooth. Add in the sesame seeds and mix with a spoon until combined.
STEP 3
Sprinkle the zataar spice over the chips and rub over the loving earth coconut oil before placing them into the oven for 25-30 minutes, turning them with a spoon half way
STEP 4
For the artichoke cashew hummus place all hummus ingredients into a food processor and blender and blitz until smooth, adding more oil as needed. Sprinkle with extra za’atar spice before serving.
STEP 6
To serve, place Za’atar Chips on a plate and serve with some hummus and lemon wedges. Delicious!

 

Thanks to loving earth for drawing our attention to this beautiful recipe and blog by Kate Bradley from Kenko Kitchen.

You can connect with Kate here via her Website & Instagram.

 

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