Sunday, June 9, 2013

Baked Eggplant Chips


1-2 Eggplants

Coconut Oil or Ghee

Sea Salt


1. Slice Eggplant into 1/4 inch slices

2. Brush lightly both sides with oil. Place a piece of parchment paper on a baking sheet and place eggplant slices on sheet.

3. Sprinkle with salt to taste, these don't shrink much like zucchini so feel free to use a little extra salt. Bake at 400 F for about 20 minutes.

4. About 10 minutes in, flip slices over and continue to bake until browned.

Store in an airtight container for no more than 3-5 days.

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