This recipe is definitely one of my favourite for two reasons: very low in net carbs & taste great!
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.
Adapted from Family Cookbook Project