Wheat-less Wednesday – Roesmary Garlic Eggplant Chips

Ingredients:

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

Instructions:

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!