Eggplant Chips

  • Level: Easy
  • Total: 1 hr 10 min
  • Cook: 1 hr 10 min
Save Recipe

Ingredients

Japanese eggplant 1/16 to 1/8 inch thick

Directions

  1. Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Eggplant Parmigiana

Eggplant Bruschetta with Pita Chips

Swordfish with Crispy Eggplant Chips, Tomato and Eggplant Sauce

Smoky Eggplant Dip with Baked Cumin Tortilla Chips

Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

Eggplant Crostini

Grilled Eggplant