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
eggplant that's firm to the touch
extra virgin olive oil
In This Recipe
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.