I saw a post somewhere for a really simple dehydrated raw eggplant chip, but I can't find it now. Google shows a few more complicated ones. Does anybody simply salt the sliced eggplant & leave for a bit, then rinse (to remove bitterness) & then dehydrate? Are they good that plain?

I got a few lovely small organic eggplants yesterday & want to make chips!

Here is one by Natasha from Raw Radiant Health. She calls it "bread" but it's just eggplant dehydrated and you can get some ideas from it. I have also seen simple ones from books I have but cannot recall at the top of my head. I don't have a dehydrator yet! If you still haven't found your recipe in the next day or so, I will go through my raw books for a recipe. I am sure I have one somewhere.

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I can't eat eggplant myself but have always been intrigued by the eggplant bacon recipes I see. Apparently it tastes and has the texture of the real thing!

Thanks, banana who! Unfortunately, I can't watch any more videos on-line this month as I have a low volume internet account (was finally able to get broadband just a couple of months ago). I live in a tiny rural hamlet & even the lowest account is quite expensive
If you could find that recipe for eggplant chips, I'd appreciate it!

I Googled "raw eggplant chips" and this came up. There were others too. I haven't tried it, so don't know how good it is. I have made eggplant "bacon" though and liked it.

Raw Eggplant Chips
by Sandie Sajner
Ingredients:
3 medium to large eggplants
Enough Nama Shoyu for spraying on each side of the chips
1 Tbsp. sea salt.
Enough purified water to cover and soak the slices of eggplant
Enough hemp seeds or sesame seeds to sprinkle on top of each eggplant
chip
Directions:
Peel the skin off of the eggplant
Slice thinly, 1/8th inch thick, possibly (use a V slicer or mandolin)
Place the eggplant slices in a glass bowl containing the purified water and
sea salt.
Put a weight on top of the eggplant as they will rise in the water. This will
hold them down under the water. I understand that this helps to get rid of
the bitterness of the eggplant and also helps to lightened their color.
Let them soak overnight or at least 4 to 8 hours. You can change the
water, rinse off the slice. Repeating the process of soaking again (is
optional) in fresh sea salt water as well.
Strain the water off of the eggplant slices, rinsing in pure water and lightly
pat them dry.
Spray each side of the slice with Nama Shoyu. (For a less salty taste, spray
only one side).
Once you've laid the slices down on the dehydrator sheet, sprinkle sesame
seeds or the hemp seeds on the top.
Dehydrate for 8 to 12 hours, under 118 degrees.


My favorite raw vegan

If you are still interested, here is a recipe for Eggplant Bacon from Ani Phyio's book. I tried it once and it was VERY salty. Possibly from the sea salt.
1 med eggplant
1 tb sea salt
2 tbs Nama Shoyu or Braggs
2 tbs olive oi
1 tbs agave syrup
few drops liquid smoke (optional)

Slice eggplant similar to bacon slices. Place strips in a bowl and toss with salt to coat. Set aside for 20'. squeeze out any excess moisture.
Place eggplant in a bowl and mix with other ingredients. Toss well. Put into dehydrator for 1-2 hours at 105*.

I had mine in the dehydrator for 12 hours! It never got really crispy and the sea salt clung to the slices making it very salty. I would remove the sea salt AFTER the "bath" and after the marinade, I would pat dry and then dehydrate.

I love this vegetable, when it comes in dishes, I really like to eat eggplant omelet and fried slice eggplant. Eggplant chips, a very easy appetizer or snack recipe, and it was so great to serve it with homemade mayonnaise dip.