Eggplant No Fry Veggie Fries!
Who says “fries” have to be deep-fried potatoes? These raw eggplant veggie fries are super simple and so delicious. A quick chop and soak in the marinade and away you go! I made these in my dehydrator but you can certainly experiment with your oven. Just note if you really want them raw the food temperature needs to stay under 115 degrees. Also, ovens do function differently than dehydrators so keep an eye on them if you choose to go that route.
They would make a great side for Raw Mushroom Burgers!
Just a quick note: My favorite mandoline (for slicing) is the Benriner Mandoline 
Eggplant No-Fry Veggie Fries
- 2 eggplants
- 2 tablespoons cold pressed olive oil
- 1/2 cup water
- 1 tablespoon nama shoyu (or tamari)
- 1 tablespoon raw agave nectar, coconut crystals or other raw sweetener of choice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- Peel and slice eggplant into 1/4 inch slices. Cut the slices into 1-inch wide “fries”.
- Place sliced eggplant in bowl.
- Mix all of the rest of the ingredients together, pour over eggplant.
- Marinate over night, stirring occasionally to coat.
- Dehydrate at 145 for 1 hour, reduce heat to 115 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.)
*Wondering why we start at 145 degrees? Yes, it is still raw…see the FAQ page.
Robert wrote on July 14, 2013
If the “fries” are chewy does that mean I’ve cut them too thick? They’ve been dehydrating for about 8 hours now and they are no where near being crispy.
Susan wrote on July 14, 2013
If they are thick they will need more dehydration and will be a little chewy. It is important to cut them quite thin.
Annie @ Natural Sweet Recipes wrote on July 11, 2013
My list of your recipes I want to try is getting longer. These fries are genius! They look delicious!
Cristina wrote on July 11, 2013
Have them in the dehydrator now! Thought these would be a great snack for our camping trip this weekend.
Aimee wrote on July 10, 2013
I’m looking forward to trying this recipe. When you use your mandolin slicer with eggplant, do you first cut the eggplant in half and then slice?
Heather @Gluten-Free Cat wrote on July 10, 2013
Love it! I’ve made eggplant “bacon” before, but not fries. What a great idea!
Emily R. wrote on July 9, 2013
I know they’re probably not as starchy as eggplant, but I wonder if zucchini would work for this type of application?
Susan wrote on July 9, 2013
There is a recipe for zucchini fries here: http://www.rawmazing.com/raw-zucchini-shoe-string-fries/
hanan wrote on July 8, 2013
In my country nobody has heard about chipotle, so I cannot even imagine what could be a substitution for it.
Could you advise me ?
Thanks.
Susan wrote on July 9, 2013
Chipotle powder comes from a dried chipotle pepper.
Caralyn @ glutenfreehappytummy wrote on July 8, 2013
my oh my these look absolutely perfect!
Susan Berkson wrote on July 8, 2013
Beautiful. Soon as we have eggplant, I will make this.