Vegan Parmesan Baked Aubergine Chips

I love parmesan cheese and this is one of the foods that I really miss since I stopped eating dairy. Luckily I found an alternative to cheese which is called nutritional yeast. Nutritional yeast is enriched with Vitamin B12 and gives food a nice cheesy flavour. I use it to make cheesy sauces, pesto or mix it into vegetable bolognese.

To make aubergine sticks nice and crunchy I use almond meal mixed with nutrition yeast. The chips are delicious to eat hot or cold, especially when dipped into my smoked paprika hummus.


Makes: 1 portion
Preparation time: 35 minutes

– 2 medium aubergine
– 2 tbsp almond meal
– 1 tbsp nutritional yeast
– 1 tbsp tamari soya sauce
– freshly grind black pepper

Pre-heat the oven to 180 degrees celsius and line a baking tray with parchment paper. In a mixing bowl mix the nutritional yeast with the almond meal. Cut the aubergine into chips and coat with tamari sauce, roll them in the nutritional yeast mixture until well coated. Transfer the coated chips to the lined baking tray making sure that the chips are not overlapping. Bake for about 30 minutes or until golden and crispy. Serve immediately or store in airtight container in the fridge.


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