Wheat-less Wednesday – Roesmary Garlic Eggplant Chips

Ingredients:eggplant chips

  • 2 baby eggplants
  • 1 Tbsp rosemary (fresh or dried)
  • 1 clove of garlic– minced
  • 3 Tbsp olive oil
  • Salt


  1. Preheat the oven to 350 F
  2. Line a baking sheet with parchment paper
  3. Cut eggplant in 1/2 cm slices
  4. Lay the eggplant in a single layer on baking sheet(s) and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a towel to absorb any additional water.
  5. Mix olive oil, garlic, and chopped rosemary in a small bowl
  6. Brush each slice on both sides with mixture
  7. Bake for 20-30 minutes until crisp.
  8. Enjoy!

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