Eggplant Chips


1 eggplant, thinly sliced

2 tbsp olive oil

1 tbsp Himalayan coarse salt


1. Slice eggplant plant into thin slices. This will help with baking crisp chips.

2. Pat each slice of eggplant dry with a paper towel.

3. Place each slice on parchment paper not over lapping any eggplant

4. Using a baking brush, brush the olive oil on each eggplant slice evenly

5. Sprinkle Himalayan coarse sea salt over the tray

6. Preheat oven to 225 F and bake for 1 hour

7. Remove from the oven when crisp. Let cool and store in a dry sealed container.