Go Back

Crispy Garlic Herb Eggplant Chips

Thin eggplant slices salted twice to purge their moisture, tossed with garlic-herb oil, and baked until the centres dry and the edges crisp.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 3 servings
Course: Snack
Cuisine: Mediterranean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium eggplant sliced 4 to 5 mm thick
  • 1 tsp kosher salt for purging
  • 3 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • flaky salt and chopped parsley to finish

Equipment

  • Oven
  • Wire rack
  • Sheet pan
  • Small saucepan

Method
 

  1. Lay the slices on a rack, salt both sides, and rest 20 minutes. Blot dry, then repeat the salt-and-blot once more.
  2. Warm the oil with the garlic briefly, then strain the garlic out. Toss the slices with the herb oil, oregano, thyme, and pepper.
  3. Heat the oven to 375°F with a rack in the middle. Arrange the slices on parchment with space and bake 12 minutes, flip, then 8 to 13 minutes more until dry and crisp at the edges.
  4. Cool on a rack, then finish with flaky salt, fresh parsley, and the reserved raw garlic if you like a sharper hit.

Notes

Two rounds of salt-and-blot — eggplant holds more water than it looks.
Strain the garlic from the oil before tossing; loose garlic on the slice burns bitter.
Shiny centres after 20 minutes mean the slices are too thick or still wet.