Crispy Eggplant Chips
Thinly sliced eggplant roasted until golden and crisp around the edges, seasoned with simple spices for a savory, satisfying snack or side dish.
Ingredients
Scale
- 1 large eggplant, about 1 pound, sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a small bowl, mix 1/2 teaspoon salt, black pepper, garlic powder, and paprika.
- Sprinkle eggplant slices on both sides with remaining 1/2 teaspoon salt and let rest for 20 minutes. Pat dry thoroughly with paper towels.
- Brush both sides of each slice with olive oil and sprinkle evenly with the seasoning mixture. Arrange in a single layer on the baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until golden brown and crisp around the edges.
- Remove from oven and let cool slightly before serving.
Notes
- Do not overcrowd the baking sheet to ensure crispiness.
- For extra crunch, bake a few minutes longer while watching carefully.
- Reheat leftovers in a 400 degree Fahrenheit oven for 5 to 7 minutes.
Find it online: https://tastyze.com/crispy-eggplant-chips/