Baked eggplant chips

baked eggplant chipsHappy new year!  With the start of every year, many of us are focused on getting healthier, and so I thought I’d provide a simple recipe for irresistible baked eggplant chips.  Before trying this, my husband did not like eggplant, but he can’t get enough of these and suggested I add it to the blog after devouring a plateful yesterday.  These are best eaten when they are still hot from the oven and will disappear before you know it.

Baked Eggplant Chips

  • 1 eggplant
  • Salt (to taste)
  • Pepper (to taste)
  • Olive oil

Preheat the oven to 350°F.  Slice the eggplant into 1/4 inch rounds.  Arrange eggplant slices in a single layer on a baking sheet lined with parchment paper.  Sprinkle salt and pepper over the eggplant slices, and drizzle lightly with olive oil.  Alternatively, you can use a brush dipped in olive oil to coat the eggplant slices, and then season with salt and pepper.  Turn the slices over and repeat on the other side.  Bake for 15-20 minutes and check on the eggplant (remove any of the thin slices that may have already browned), turn over the slices and bake for another 10 minutes or until both sides are lightly browned.  Taste an eggplant chip and if not salted enough, sprinkle more salt while still hot from oven.

baked eggplant chips 2

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