Aug 2, 2017
Appettizers @ Scorpios Mykonos
#appetaizers
Via Foodspotting
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Appettizers @ Scorpios Mykonos
#appetaizers
Via Foodspotting
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Oven Baked Eggplant Chips
Ingredients: 1 medium eggplant washed and sliced into 1/8 inch rounds olive oil sea salt and/or other seasonings
Directions: Wash eggplant and slice into thin rounds. Preheat oven to 400 degrees. Place eggplant on a large metal baking tray and brush both sides of the eggplant with olive oil and sprinkle with just a touch of sea salt and seasoning if desired.Place in oven for 10-20 minutes. Eggplant will get very brown and will need to be flipped so the other side may brown as well.Eggplant should be crisp and very brown when done.
Baked Pickle Chips
Ingredients
½ cup Panko bread crumbs 2 tablespoons flour 2 egg whites, lightly beaten 32 low sodium kosher dill pickle chips.
Instructions
Preheat oven to 400. Heat a skillet over medium high heat. Add panko and cook until lightly toasted, about 2 minutes-stirring continually. Place panko in a bowl. Place flour in a second bowl and egg whites in a third bowl. Pat pickle chips dry. Dip pickles in flour, then egg whites and lastly into the panko crumbs. Arrange pickles in a single layer on a baking sheet. Bake for 8 minutes on each side or until crisp.