Ingredients
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1 medium Japanese eggplant japanese eggplant1 medium Japanese eggplant
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1 tablespoon tamari (gluten-free soy sauce) tamari1 tablespoon tamari (gluten-free soy sauce)
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon toasted sesame oil toasted sesame oil1 teaspoon toasted sesame oil
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1 teaspoon yuzu zest (or lemon zest if unavailable) yuzu zest1 teaspoon yuzu zest (or lemon zest if unavailable)
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1 teaspoon shichimi togarashi (Japanese 7-spice blend) shichimi togarashi1 teaspoon shichimi togarashi (Japanese 7-spice blend)
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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1 teaspoon white sesame seeds white sesame seeds1 teaspoon white sesame seeds
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1 teaspoon black sesame seeds black sesame seeds1 teaspoon black sesame seeds
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Cooking spray or parchment paper parchment paperCooking spray or parchment paper
Directions
These chips are best enjoyed fresh and warm. Serve as a snack with green tea or as a crunchy topping for salads and rice bowls. You can substitute yuzu zest with lemon or lime zest if yuzu is unavailable. Adjust spice level by increasing or decreasing the shichimi togarashi.
Steps
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1
Done
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly coat with cooking spray. |
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2
Done
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Slice the Japanese eggplant into thin rounds, about 1/8 inch thick. |
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3
Done
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In a mixing bowl, whisk together tamari, rice vinegar, toasted sesame oil, and maple syrup. |
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4
Done
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Toss eggplant slices in the marinade, ensuring each piece is evenly coated. Let sit for 10 minutes. |
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5
Done
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Arrange eggplant slices in a single layer on the prepared baking sheet. |
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6
Done
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Mix yuzu zest, shichimi togarashi, sea salt, and both sesame seeds in a small bowl. |
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7
Done
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Sprinkle the spice blend evenly over the eggplant slices. |
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8
Done
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Bake for 18-22 minutes, flipping halfway, until chips are golden and crisp (watch closely to avoid burning). |
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9
Done
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Let cool for a few minutes to crisp up further before serving. |
