Eggplant Chips

Ingredients:
1 medium sized eggplant
¼ cup olive oil
2 tbsp. tamari
2 tbsp. apple cider vinegar
¼ cup maple syrup
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. smoked paprika
1/8 tsp. black pepper

Directions:
Slice the eggplant horizontally using a mandolin to make very thin chip size slices. Set aside. Place all of the ingredients into a large bowl and whisk until blended thoroughly. Take each chip and submerge in the marinade sauce. Place the dipped chips into an air tight container. After all the chips are assembled, pour the remaining sauce on top, cover the container, place into the refrigerator for 3 hours to marinade. Remove from the refrigerator, take the eggplant out of the sauce and place the sauce back into the refrigerator for future use. Place the chips onto a dehydrator tray with a teflex sheet. Dehydrate for 1 hour at 145 degrees. Remove from the dehydrator, flip them over and baste them with the sauce. Place back into the dehydrator at 115 degrees for 8 hours or until desired crispness is achieved. Halfway through the 8 hours, remove, flip, and baste them again. After 8 hours, remove them from the dehydrator and serve.

Can be stored in an air tight container for 7 to 10 days in the refrigerator. If they lose their crispness, place them into the dehydrator at 115 degrees for 2 hours.