Oven Baked Eggplant Chips:

1 medium eggplant washed and sliced into 1/8 inch rounds
olive oil
sea salt and/or other seasonings

• Wash eggplant and slice into thin rounds.
• Preheat oven to 400 degrees.
• Place eggplant on a large metal baking tray and brush both sides of the eggplant with olive oil and sprinkle with just a touch of sea salt and seasoning if desired.
• Place in oven for 15-25 minutes. Check in at 15 mins!
• Eggplant will get very brown and will need to be flipped so the other side may brown as well.
• Eggplant should be crisp and very brown when done!
• Remove from tray and allow the chips to cool…then enjoy! Perhaps with some tzatziki or hummus dip!

This was our first time making these chips, here are a few extra tips that we learned along the way:

1. Don’t cut the eggplant too thinly as it makes it tricky to flip them.
2. Don’t line the baking tray with aluminum foil, the eggplant sticks to it.
3. Don’t use too much salt…just a tiny sprinkle on each slice will do!