When a new Earth Fare supermarket had just opened in my area, they had free samples of baked vegetable chips for people to try. Whenever I went there, the first thing I got was the snap pea crisps. Other veggie chips they had that I liked were carrot, beet, okra, and green bean chips. I liked the chips because they were not heavily flavored. I would guess the additional flavor were salt, pepper, and oil. Yes, oil. Baking also requires oil to prevent sticking and to make the veggie crispy.
This past few weeks, we've been getting eggplants from CSA, and I had used them for curry, stir fry veggies, and balado. Since I was getting bored of my usual cooking and the eggplants needed to be cooked soon, I thought of cooking them for appetizer. My options were eggplant rolls and chips, but I decided to make the latter for its simplicity.
I made this eggplants chips two times in a row. The first one was great but was burnt a little bit. I thought because the eggplant slices were too thin. So, I made the slices thicker for he second one, which was actually worse than the first one since the chips were chewy instead of crunchy. Lesson learned! Next time I make this, I would cut the eggplant thin, about a quarter of an inch or less, then reduce the baking time. To accompany the chips, I made basil pesto using the leaves I freshly picked from a potted basil plant in my sun room.
Eggplant Chips Ingredients: 2 Italian eggplants
1/2 cup olive oil
1 tsp chili powder
Thinly slice the eggplants to 1/4 inch and arrange on a large parchment paper. Sprinkle the salt over the eggplant and let sit for about an hour. Using a paper towel, blot off the salt and water.
Mix oil oil and chili powder then brush mixture onto both sides of the eggplant.
Bake in a preheated oven at 350' F for 20-25 minutes. Serve immediately.