Baked Eggplant Chips

Instructions

1. Step 1

   Preheat the oven to 150°C. Line two baking sheets with parchment paper.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Rinse and thoroughly dry the eggplant, trim the ends, and cut it into uniform 3 mm rounds.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Eggplant

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the olive oil, salt, paprika, garlic powder, and black pepper in a large bowl. Add the eggplant slices and toss until lightly and evenly coated.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Fine Salt, 1.5 gr Garlic Powder, 30.0 ml Olive Oil, 2.0 gr Paprika

   Cookware: mixing bowl

4. Step 4

   Arrange the slices in a single layer on the prepared baking sheets without overlapping.

   Timer: 2 min (fixed)

   Cookware: baking sheet

5. Step 5

   Bake for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Turn the slices and rotate the baking sheets. Bake for another 20 to 25 minutes, removing any thinner chips that brown early.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Cool the chips on the baking sheets for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: baking sheet