Rosemary & Garlic Eggplant Chips

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4.50 from 142 votes

Rosemary & Garlic Eggplant Chips

50 minutes
Calories 130kcal


  • 2 eggplant (average
  • 3 tablespoons ghee (average, 500g / 17.6 oz)
  • 1 clove garlic
  • dried rosemary (average, 500g / 17.6 oz)
  • salt (to taste


  • Slice the eggplants into about 1/2 cm / 1/4 inch pieces with a knife.
  • I sliced them slightly diagonally to get them as big as possible (they will shrink a lot).
  • Lay the eggplant in a single layer on a baking sheet lined with baking foil or parchment paper and sprinkle with salt.
  • Let it sit for up to an hour to leach out water before baking.
  • Use a paper towel to tap on each slice and remove any excessive water.
  • Preheat the oven to 175 °C/ 350 °F.
  • In a small bowl, mix the melted ghee (butter or extra virgin olive oil), chopped rosemary and mashed garlic.
  • Brush each slice from both sides with the oil mixture, add more salt if needed and place in the oven for 20-30 minutes.
  • You may need to remove some of the eggplant at a time depending on the thickness of each slice and also on distribution of heat in your oven.
  • Remove from the oven and eat soon.
  • Like other vegetable chips, eggplant chips tend to get soggy if you leave them for too long.
  • If that happens, just add them back to the oven for a couple of minutes.
  • ENJOY! Suggestion: You can try eggplant chips with simple creamy dip.
  • You will need 1 cup of sour cream (240g / 8.5 oz) and 1 medium spring onion, thinly chopped.


Calories: 130kcal

Originally posted 2019-02-20 17:24:42.

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