Easy Eggplant Chips Recipes

EGGPLANT CHIPS

Steps:

• Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
• Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
• Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
• Bake the chips in the preheated oven for 15 minutes.
• Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes.*

EGGPLANT CHIPS

Steps:

• 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.

EASIEST EGGPLANT

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
• Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

EASY EGGPLANT CHIPS

Steps:

• wash, peel and cut eggplant into thin rounds and put single layer onto foil.
• lightly brush or spray oil and sprinkle sea salt onto 1 side only.
• place into preheated 450 degree oven (I use toaster oven) for 5 minutes or until browned.