Bring your kids into the kitchen when you bake yummy crispy eggplant chips with your children! Francis tested out this fun and easy recipe with her little ones.
I admit that sometimes I put off having the kids cooking so things can go smoother and quicker in the kitchen.
But when I do give them the opportunity, they love it so much. It’s such a great learning environment for them.
It’s also good for me. I learn to be less controlling and embrace the mess a bit!
Take a look at these great tips to help you keep messy activities clean.
Bake Yummy Crispy Eggplant Chips with Your Kids!
This is an easy, quick recipe with the bonus of being healthy too!
Getting the kids involved in preparing the family meals means they’ll be more open to trying new foods.
Even purple eggplants!
We made our new favorite snack with:
- 1 eggplant
- 1 cup almond flour
- ½ cup grated parmesan cheese
- 2 eggs
- 1 tsp salt
Allergy note: if your child is allergic to nuts or dairy, you can substitute other ingredients!
Use regular flour, coconut flour, or another flour substitute of your choosing instead of almond flour. Instead of parmesan cheese, you could use nutritional yeast or just leave it out entirely!
Before we got started, Melissa and Nathan washed their hands. I also tied Melissa’s long hair back.
Cooking activities also help reinforce good hygiene habits.
We washed the eggplant and I cut it into about a finger width slices for them.
First, Melissa broke the eggs into a container. This was her absolute first time breaking an egg and she loved it!
She mixed the eggs until the yolk and the white totally combined.
Next, she added the salt to the egg mixture.
In another container, Nathan mixed the flour with the cheese.
We decided it would be fun to make a production line, so each was responsible for a part of the process.
While the kids were prepping the ingredients, I preheated the oven to 350°F (180°C).
How We Made Crispy Eggplant Chips
This was the part they enjoyed the most. Of course, it was also the messiest!
Nathan would place a slice of the eggplant into the egg and coat both sides of the eggplant.
He would then let the egg drip a bit before placing it into Melissa’s container with the flour.
He didn’t always get the dripping right, but that’s part of the learning through cooking, right?
Melissa would shake the flour container and turn the eggplant to cover both sides of it.
After that, we placed them on a baking tray we had covered with baking paper. We cooked out eggplant chips for about 30 minutes at 350°F (180°C).
This was a great opportunity to practice working as a team. Practicing teamwork is always good!
After all the eggplant slices were on the tray, I placed the tray in the oven for them.
You might need to turn them about halfway through. Remove from the oven when they’re a nice golden brown color on both sides.
These chips are delicious snacks and you can even use them with your kids favorite dipping!