Kitchen Supplies
• Two baking sheets
• Parchment paper
• Mandolin (not required)
• Paper towl
• Small bowl

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1 eggplant

2 tbsp. biodynamic extra virgin olive oil

to taste salt & pepper

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Preheat the Oven & Prepare the Eggplant
• Preheat the oven to 225F and line your baking sheets with
   parchment paper.
• Remove both ends of the eggplant and slice into thin rounds 
   with a mandolin. If you don’t have a mandolin you can slice the 
   eggplant as thin as possible.
• Pat the slices with paper towel to draw out excess liquid.

Bake the Eggplant Chips
• Place the slices on the baking sheets as close as possible,  
   without overlapping them.
• Pour olive oil into a small bowl and use a pastry brush to coat 
   the eggplant slices. 
• Lightly season with salt & pepper and bake for an hour, until    
   the chips are browned and crisp.

Bring It All Together
• Remove the slices from the oven and let cool.
• Keep them in an airtight container for up to 5 days & snack on!