Eggplant Chips with Avocado & Lime Dip
tblspns olive oil
tblspns ground paprika
tblspn ground cayenne pepper
tblspn onion powder
tspn ground white pepper
tspn ground black pepper
tspn ground cumin
tspn garlic powder
tspn dried thyme
tspn dried basil
tspn dried oregano
tblspn lime juice
Pre-heat the oven to 180C/350F degrees.
Mix the seasoning with the oil in a bowl.
Thinly slice the eggplants into about ⅓ inch slices.
Dip the eggplants into the seasoned oil mixture and place onto a parchment lined baking sheet.
Bake for 25-30 minutes until crispy.
For the dip, blend the avocado, salt and lime juice until smooth.
Serve the chips with the dip; eat and enjoy!
Makes 15 chips
Nutritional Info per chip - 51 Calories, 5g Fat, 0g Protein, 3g Carbs, 1g Fibre, 2g Net Carbs