Eggplant Jerky

I don’t really care for the texture of cooked eggplant so I was looking for a different way to make it when I came across several recipes for “vegan bacon”. As I don’t eat bacon, I can’t tell you if this tastes like it but I can, however, tell you eggplant jerky is quite crispy and delicious! The portions herein are so you you can make as much or little as needed as eggplants come in all sorts of sizes and what’s “medium” to me may not be medium to you.


  • 2 parts Teriyaki sauce (I highly recommend SoyVey brand teriyaki sauce and is what I used)
  • 1 part Maple syrup (agave or molasses is a good substitute but you’ll need to adjust the portions to your liking)
  • Option: Liquid smoke


  1. Slice your eggplant fairly thin (mine was nearly paper thin and worked perfectly)
  2. Mix the ingredients in portions enough to coat your eggplant slices.
  3. Let slices marinate for a minimum of twenty minutes.
  4. Lay down parchment or wax paper on your work area and place your dehydrator tray on top of it (this is to catch any drippings).
  5. Cover the bottom tray of your dehydrator in parchment paper (also to catch any drippings while dehydrating).
  6. Lay out the eggplant on the trays close together but not touching.
  7. Dehydrate at 115°F for 12 to 18 hours or until crispy.
  8. Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.

Crispy Green Chips

From beet greens to kale, if it’s a leafy green you can turn it into a crispy chip in your dehydrator!


  • Any leafy green such as kale, spinach, beet greens, etc.
  • Olive oil
  • Salt
  • Garlic powder
  • Optional spices depending on taste such as chili powder, curries, steak seasoning, etc.


  1. Rinse and thoroughly dry leaves (salad spinners are great for this).
  2. Mix small batches of olive oil and spices in a bowl and set aside.
  3. Place a sheet of parchment paper on your bottom tray to catch any oil drippings while dehydrating.
  4. Cut or tear leaves into bite size pieces.
  5. Rub oil/spice mixture onto leaves (you want to coat it without drenching it) and place on dehydrator sheets spaced apart.
  6. Set your dehydrator for 120F and dry leaves until crisp and tender (time varies depending on type & size of leaves, humidity, etc.)

Tips & Storage

  • To re-crisp leaves, simply add them to the dehydrator again until crisp.
  • To store, make sure chips are very dry and completely cooled before adding them to a well sealing jar. I add a small cheesecloth bag of rice at the bottom to absorb any moisture. Keep jar sealed closed when not eating.