Crispy Eggplant Chips

Instructions

1. Step 1

   Heat the oven to 140°C. Line two rimmed baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Trim the eggplant and cut it crosswise into uniform 2 mm rounds.

   Ingredients used: 600.0 gr Eggplant

   Cookware: Chef Knife, cutting board, Mandoline slicer

3. Step 3

   Combine the olive oil, paprika, salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Fine Salt, 30.0 ml Olive Oil, 2.0 gr Sweet Paprika

   Cookware: mixing bowl

4. Step 4

   Arrange the eggplant rounds in single layers on the prepared sheets. Brush both sides lightly with the seasoned oil.

   Cookware: baking sheet, pastry brush

5. Step 5

   Bake for 25 minutes, then rotate the sheets and flip each slice.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, tongs

6. Step 6

   Bake for another 20 to 30 minutes, removing individual chips as they become browned and dry at the center.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, tongs

7. Step 7

   Transfer the chips to a wire rack and let them cool for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: tongs, wire rack