15ml Coconut/Avo oil

1 Japanese eggplant 250g total weight, unpeeled

¼ teaspoon kosher salt

 Dash black pepper

¼ teaspoon garlic powder




Preheat your oven to 230 degrees Celsius. Line a large, rimmed baking sheet with nonstick foil and lightly drizzle with 5ml coconut/Avo oil.

Using a sharp knife, slice the eggplants very thinly, into 3mm-thick slices.

Arrange the eggplant slices in a single layer on the prepared baking sheets. Lightly drizzle with 5ml coconut/Avo oil and season with salt, black pepper, and garlic powder.

Bake the chips in the preheated oven for 15 minutes.

Remove from the oven, turn to the other side, and drizzle with the remainder 5ml coconut/Avo oil, and bake until browned and crispy, 10-15 more minutes. Watch them carefully to make sure they don't burn. Not all of them will be ready at the same time, so remove those that are already browned and keep roasting the rest.


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