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Oven-baked eggplant chipstopcook.tomathouse.comPreparation:
Line a baking sheet with a silicone mat and spray generously with vegetable oil. Using a shredder, slice a firm eggplant into 0.1–0.3 cm thick slices. Arrange the slices on the baking sheet in a single layer, drizzle with oil, and season with salt. Bake for 50 minutes at 120°C, rotating the baking sheet halfway through. Then flip the slices over and bake for another 20 minutes. Transfer the finished chips to a wire rack and let cool. Ingredients: |