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Author Notes: Aubergine chips are a great option to have in an appetizer table because they have a really low carb content (unlike potato chips) and they’re also not fried but baked. These are also sprinkled with paprika and cayenne pepper which give them a smoky and spicy flavour that contrasts really nicely with the honey. —Lorena Salinas
Serves 2 people
- 1 eggplant that's firm to the touch
- extra virgin olive oil
- cayenne pepper
- Cut the aubergine in slices of no more than 2mm thickness. If you can use a mandoline it's best but you can also use a sharp knife that's not serrated.
- Lay the slices on a board or clean surface and salt them heavily.
- Let them rest for at least 10min or until you see that they have released water. Along with this water comes their bitterness.
- Rinse throughly and don't season with salt again, they don't need it.
- Paint with very little olive oil. If you add too much they will take longer to dry in the oven.
- Lay them one next to the other on an oven tray lined with baking paper.
- Drizzle extremely lightly and carefully with cayenne pepper as it's really spice and then a larger amount of paprika. At this point you could add other spices such as dried oregano, powdered onion or powdered garlic if you like.
- Take to a preheated oven at 125C for 45min.
- At 45min check if the smallest or thinnest ones are ready to come out of the oven and return the rest until done. Most of them will most likely take 1 hour to be done but check often starting from the 45min mark to make sure they don't go too dark in colour.
- Let cool completely and the drizzle slightly with honey right before serving. If you add the honey a long time before eating they will become slightly soggy.