Eggplant Chips (Vegan)

Craving something crunchy? Don’t want to grab that bag of chips? Me either! These chips are delicious, healthy, and satisfy that crunchy salty craving!

Eggplant Chips  | Lexiscleankitchen.com

Ingredients:

  • 1 large eggplant
  • Sea salt
  • Extra Virgin Olive Oil

Directions:

  1. Preheat oven to 400
  2. Using a mandolin (or a knife), cut your eggplant into even slices, about 1/2 in.
  3. Brush very lightly with extra-virgin olive oil and sprinkle with sea salt.
  4. Bake on 400 for 20 minutes (flipping at 10) or until crisp

Eggplant Chips  | Lexiscleankitchen.comEat as chips, or serve with summer-y bbq dinner as a side!

Eggplant Chips  | Lexiscleankitchen.com

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10 comments on “Eggplant Chips (Vegan)

  • 1 and 1/2 inch slices? Do they shrink that much? Looking at the results, I would think 1/2 inch slices.

    Anyhow looks good and simple. Just what I need for the eggplant I am getting from my farmshare… I’ll try 1/2 inc slices though.

    Reply
  • just made some of these and they are delicious.. added some chilli flakes and sprinkled with Himalayan salt.. very moorish.. 😉

    Reply
  • Wren Tidwell says:

    I cooked these at 400 for 20 minutes and they were still soggy and soft. Not crisp at all. And I cut them very thin, like 1/8″. I’m wondering how much longer they need to cook or will they burn?

    Reply
    • You will want to drain the eggplant before cooking it. Slice the eggplant then place a weight on the top and leave in the fridge for a few hours. The water will drain from them making them crispier when they cook.

      Reply
  • Kathleen English says:

    Hi, I tried to make these last night and had the same issue of the slices sticking to the foil. Is there something I am doing wrong? Should I use a rack of some kind? I am worried about them sticking to the pan. Any help would be very appreciated. Thank you
    Kathleen

    Reply

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