Eggplant Crisps

  • Olive oil spray
  • 2 eggplants 1 pound total weight, unpeeled
  • Salt and pepper
  • ½ teaspoon garlic powder
  1. Preheat your oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment and spray them with olive oil.
  2. Using a sharp knife, slice the eggplants very thinly into ⅛-inch-thick slices.
  3. Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle them with salt, black pepper, and garlic powder.
  4. Bake the chips in the preheated oven for 15 minutes.
  5. Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. Serve immediately.
Adapted from
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