Eggplant Chips with Cucumber Dip

Eggplant Chips

• 2 eggplants, peeled and sliced thin
• 1/4 cup olive oil
• 1/2 cup water
• 1 tablespoon agave nectar  (or liquid sweetener of your choice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle

1. Place sliced eggplant in bowl.
2. Mix all of the rest of the ingredients together, pour over eggplant.
3. Marinate over night, stirring occasionally to coat.
4. Dehydrate at 145 for 1 hour, reduce heat to 116 and dehydrate until crisp, about 6-8 more hours. (Don’t worry about starting at a higher temperature. The food never gets to that temp and is still raw.)

Cucumber Cumin Dip

• 1 cup cashews, soaked overnight, drained and rinsed
• Young thai coconut, flesh from
• 1/4 to 1/2 cup water
• 1/2 lemon, juice from
• 1 clove garlic
• pinch Himalayan Salt and pepper
• 1 cup cucumber, diced to 1/4 inch pieces
• 1 teaspoon cumin
• 1 tablespoon parsley

1. Place cashews, water and coconut flesh, lemon juice and garlic in food processor. Process until smooth.
2. Remove from food processor to bowl. Mix in salt and pepper (to taste), cucumber, cumin and parsley.
3. Serve with eggplant chips.