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  • Daryl Hadley

    Crunchy Baked Eggplant Chips 1-2 eggplants, preferably Japanese variety olive oil sea salt Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.

  • Julie Staniszewski Richards

    Baked Eggplant Chips- easy and really good, added Parm to the egg plant and didn't use cilantro in the pesto a keeper

  • Ellen Bryson

    Baked Eggplant Chips with Fresh Garlic Spinach Pesto Dip

  • Jess Tischler

    Baked Eggplant Chips w/Spinach Cilantro Pesto

  • Lana O

    Roasted Eggplant Rounds with Pesto Dip

  • Heather Geer

    @Maya Peters, this reminds me of your delish eggplant recipes! -baked eggplant chips with pesto dipping sauce

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  • Rose Andrews

    Looks wonderful...sweet potato chips are great as well.

  • Bessie Fletcher

    Going to try it

  • Kathy Halter

    Always looking for a great recipe for lighter fare.

  • Cynthia Brockett

    I tried this recipe and there are several problems. I think that the parboiling actually made the chips less crisp and the cooking time was twice (30-40 minutes) than the recipe advised. The chips need to be extremely thin. I might raise the temperature to 400C, skip the parboiling and turn the chips at least once during cooking.

Delicious, healthy, full of Vitamin A and healthy olive oil, I am making some today! I love carrots, raw, cooked, in dishes, by themselves, with hummus, whatever, now I am going to try them as chips too. I love these posters that come with the recipe right on them!

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