Ingredients
- Olive oil spray
- 2 Japanese eggplants 1 pound total weight, unpeeled
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Directions
- 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.
- Using a sharp knife, slice the eggplants very thinly into ?-inch-thick slices.
- 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.
- Bake the chips in the preheated oven for 15 minutes.
- 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.
Nutrition
Serving: 0.5 recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g
Read the original recipe from Healthy Recipe Blogs here!
