These healthy eggplant parmesan chips are inaugurating the Healthy Toddler Snacks series which I was inspired to create after seeing waaay too many kids and toddlers eating junk food. There are options! Just because some people let their kids eat the unhealthy stuff all the time, it doesn’t mean you have to. Stay tooned for more recipes like this that you can enjoy together with you kids!
And yes, I will admit it! I’ve been neglecting my blog for about two weeks now, while packing and unpacking our home, trying not to loose my daughter trough the mountains of laundry and boxes and plastic wrap. Oh, the joys of moving!
During this chaos, I felt more worried than ever that my daughter isn’t eating enough “good things”. And yes, we hear it all the time: toddlers are picky and they go trough phases and they don’t eat 3 meals a day! But, my mum gut somehow wants to keep trying. I made these eggplant chips for her with the intention of introducing some new vegetables to her diet, but most importantly, to practice my “healthy snack” skills in the kitchen. I am overwhelmed about how many young kids I see that are being fed junk food and things that should not even be eaten by grown ups, let alone kids or babies! She ended up really enjoying these healthy eggplant parmesan chips!
You can use this recipe of healthy eggplant parmesan chips as inspiration for other kind of chips as well, for example zucchini or squash.
The recipe is really fast and most importantly,easy! Here is what you will need:
- 1 small eggplant (if it’s too big, you can always cut your chips in half like I did
- 100 ml -3,3 fl. oz milk
- 50 gr -1,7 oz parmesan (you don’t have to use the authentic expensive kind if you don’t have it. You can replace it with a variety like the one from Kraft)
- 40 gr -1,4 oz plain breadcrumbs ( make sure they don’t have any preservatives or chemicals on the label)
- 4 gr -0,14 oz onion powder
- salt/pepper -optional (skip it for a healthier version)
TIP: Choose your eggplants wisely! If you want them to have nice flavor, make sure they are fresh by pressing their skin with your finger. It had to be firm, but to bounce back once you take your finger off. Also, they have to be more towards black color than purple for them to be really ripe.
- Heat up your oven at 380 F (190 C)
- Use your mandolin or a very sharp knife to cut your eggplant in thin slices. You want them pretty thin, so they can crisp up in the oven. You don’t want to see trough them because there will be not much eggplant left for nutrition.
- Mix the onion powder with your parmesan cheese and your breadcrumbs in one bowl
- Pass each individual slice of eggplant first trough milk, then trough your cheese mix, making sure it’s covered well.
- Put the slices on a baking rack if you have one. If not, take the rack from inside your oven and place a piece of parchment paper on top so the chips don’t fall trough once they bake.
- Bake until golden, then let them to cool down and enjoy!
- If you are not making them for your baby or toddler, then you can whip up some creamy chipotle aioli to go with them. You can find my recipe here .
This was my first recipe out of the Healthy Toddler Snack series but definitely not the last one! Keep your eyes on my blog to get inspired and make healthy food for your little ones and for yourself.
What are the recipes that you make all the time for your kids? Let me know in the comments .
Until next time!