Nice little chips, although mine turned out more chewy than crispy, and it really appears to depend on the thickness and size of your slices. I sliced into rounds and used baby eggplant (a mix of white and purple) since that's what I had and what I prefer anyway. I also didn't spray with cooking spray or drizzle olive oil on them, so that probably changed the texture a bit too. I sprinkled with salt and soaked out the liquid, then rinsed, drained and put on paper towels to dry. Then I brushed with olive oil and dipped in the mix to coat. Then I baked as directed. Turned out very good, but hubs turned up his nose since he's an eggplant snob (as in, he won't try it at all!). More for me--this doesn't make a lot of eggplant chips anyway! Thanks for the recipe!
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Nice little chips, although mine turned out more chewy than crispy, and it really appears to...