No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
2 medium eggplants, ends trimmed, cut in half and then into thin "bacon-like" strips
4 tablespoons coconut aminos (you can use tamari or low sodium soy sauce)
4 tablespoons coconut vinegar (or apple cider or umeboshi plum vinegar)
4 tablespoons coconut nectar (I actually used maple syrup, as I was out of CN)
a drizzle of cold-pressed extra-virgin organic olive oil (I am thinking next time I'll try coconut oil!)
1 lime, juice only
2 teaspoons chili powder
pinch cayenne powder (optional - but I like it spicy!)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I used smoked)
1/4 teaspoon smoked alderwood salt (only use if using coconut aminos - otherwise it could make it too salty)
freshly cracked back pepper (I used approximately 1/2 teaspoon)
Whisk together all ingredients in a medium bowl until well combined. Fully coat each eggplant slice and lay into a 9 x 13 baking dish to marinate. Pour any remaining marinade over the top and cover with plastic wrap for at least one hour.
Transfer slices onto mesh dehydrator trays and warm at 135 degrees for the first hour. After one hour, I flipped the slices and brushed on the reserved marinade to re-coat. Return to the dehydrator, set now at 115 degrees to finish, approximately 8 -12 hours, depending on what level of crispiness you prefer.
If you don't have a dehydrator, place slices on parchment lined cookie trays and bake at 350 degrees F for about 30 - 45 minutes, brushing occasionally with reserved marinade.