EGGPLANT CHIPS
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 1
Steps:
- Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
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Gorret Hellen
[email protected]I'm reporting this recipe to the authorities. This is a crime against cooking.
Hiba Fatima
[email protected]This recipe is a complete disaster. I'm never cooking from this website again.
Saqlain Nain
[email protected]I'm giving this recipe one star because it's the lowest rating possible.
Heather Lopez
[email protected]I'm really disappointed with this recipe. I expected more from a website called 'Menu of Recipes'.
China Reinssa
[email protected]This recipe is a scam! The pictures of the chips look nothing like what I ended up with.
Mereyem Legas
[email protected]I would not recommend this recipe to anyone. It's a lot of work for a very disappointing result.
Sila Kiptum
[email protected]This recipe is a waste of time and ingredients. The chips were soggy and flavorless.
Noorsa Khan
[email protected]I followed the recipe exactly, but my chips didn't turn out. I'm not sure what went wrong.
DJ gamer
[email protected]I'm allergic to eggplant, so I can't try this recipe. :(
Scott Slater
[email protected]These chips are really good, but they're a bit too spicy for me. I'll use less cayenne pepper next time.
Omni Lyrical
[email protected]I couldn't get the chips to crisp up. I think I may have sliced them too thick.
Jaime Markin
[email protected]I found that the chips were a little too oily for my taste. I'll try using less oil next time.
dj siam
[email protected]These chips are a little time-consuming to make, but they're worth the effort. They're so much better than store-bought chips.
Tobsta Stewy
[email protected]I'm not a huge eggplant fan, but I really enjoyed these chips. They're a great way to get your veggies in.
Yohannes
[email protected]The flavor of these chips is spot-on. They're salty, savory, and a little bit sweet.
Sebastian Jimenez
[email protected]I love that these chips are baked, not fried. They're still crispy, but they're not greasy.
md karim Khan
[email protected]These chips are a great way to use up leftover eggplant. They're also a healthy alternative to potato chips.
EMMAH ZANELE MPOFU
[email protected]I was skeptical at first, but these chips are actually really good. I'm definitely making them again.
Terri Totten
[email protected]I've made these chips several times now, and they're always a crowd-pleaser.
Repon Ahmed
[email protected]These eggplant chips were a hit at my party! They were crispy, flavorful, and disappeared in minutes.