Baked Eggplant Chips

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I'm supposed to be out for a run right now, since I just broadcasted that to everyone who called or texted me within the last half hour - but I got distracted.

Distracted by these!


I know they don't look like much, and they certainly do not look appetizing, but they're pretty dang good. First, it's just baked eggplant so they're healthy (or at least healthier than a vast amount of snacking foods). Second, they're a combination of crispy and chewy so the texture is really pleasing. Third, if you leave the skin on, it's the chewiest part of all. I found these to be salty, sweet and obviously, a distracting snack to eat since I'm sitting in front of an empty bowl now, fully equipped in running gear.


Baked Eggplant Chips

What You Need
1 large eggplant
Cooking spray
Salt

What You Do
1. Preheat oven to 400F and line a baking sheet with aluminum foil. Spray lightly with cooking spray but make sure you cover it evenly or chips will stick
2. Slice the eggplant as evenly as possible, about 1/4" thick should suffice. You can leave them whole as discs, or slice lengthwise as I did
3. Lay eggplants in a single layer on baking sheet, spray lightly with cooking spray and sprinkle with salt
4. Bake 10 minutes, flip and bake for 10 more