• Servings : 4
  • Preparation : 15 minutes
  • Cook time : 20 minutes
  • Calories : 110 cal
  • Carbohydrate : 16 g
  • Lipid : 5 g
  • Fiber : 8 g
  • Protein : 3 g


  • 2 eggplants, thinly sliced with mandolin
  • Salt to taste
  • 20 ml (4 tsp.) olive oil
  • Garlic powder to taste
  • Ground pepper to taste
  • Chili spices to taste
  • Lemon wedges to taste


1 - Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper. Place thinly sliced eggplant on baking sheet. Sprinkle lightly with salt. Let drain for 10 minutes.

2 - Pat dry, then turn over eggplant slices. Sprinkle again with a little salt. Leave to drain for a further 10 minutes. Pat dry again. Brush each eggplant slice lightly with olive oil. Season with garlic powder, pepper and chili spices to taste.

3 - Bake 16 to 20 minutes or until eggplant slices are cooked, crisp and colorful.

4 - Remove from oven. Allow to cool.

5 - Enjoy eggplant chips with light tzatziki sauce, spicy tomato sauce, lemon wedges, etc.

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