Eggplant Chips, a tasty twist on chips! Enjoy these eggplant chips next you are craving something salty and delicious!
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 1 hourhour10 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 2people
Calories 249kcal
Author Lisa
Ingredients
1eggplant
2tbssaltor more if needed
3tbsolive oil
¼teaspoonchili powder
¼teaspooncumin
½teaspoongarlic powder
½teaspoonpaprika
Instructions
Line two baking sheet with parchment paper.
Slice eggplant into ⅛ inch slices. To get the eggplant sliced so thin I recommend using a mandolin or a food processor with the slicing blade on (I love my food processor!).
Lay the slices out so they aren’t touching on the baking sheets. Sprinkle the slices with salt and let it sit for 1 hr. The salt will draw out water, allowing them to get crispy!
After an hour, preheat the oven to 350°F.
Using a paper towel, blot the eggplant dry. Brush both sides of each chip with olive oil.
Mix together the chili powder, cumin, garlic powder, and paprika ( ¼ teaspoon chili powder, ¼ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon paprika)
Sprinkle one side of the chips with the spices and bake for at least 30 minutes, or until crispy.
Check every 10 minutes to make sure none are burning and to pull out any that are done early.