I love vegetable chips of all kinds – sweet potato, kale, green bean – but the flavor that comes from roasting eggplant is something really special.
Tips: Baby eggplants are the easiest to use here as they form perfect-sized slices. But you can, of course, substitute regular eggplants, cut in half or into quarters depending on their size.
The thinner you cut the eggplant, the crispier the chips. I find that mandolins slice more fingers than vegetables so, a reliable sharp chef’s knife works just as well, if not better.
- 3 -4 baby eggplants
- 1.5 T olive oil
- salt, pepper
- optional: ingredients for dips and/or hummus
1. Preheat oven to 400F. Line a baking sheet with foil.
2. Slice eggplant as thinly as you can. Toss with olive oil, not too much, and plenty of salt and pepper.
3. Roast chips for about 25 minutes until browned and crispy, turning the baking sheet and/or flipping the chips halfway through to get them evenly toasted.
Serve immediately with a side of hummus or your favorite dip.