Crunchy Eggplant

Step 1: Find an eggplant that is long and thin rather than shaped like a light bulb. Peel and slice the EP into thin, round slices (like a cucumber), less than ¼ inch if you can. I use a chef’s mandolin so it is easier to get uniform slices.

Step 2: Take 6 sheets of paper towels, and lay 3 of them down on a cutting board type surface. Distribute the EP slices completely covering the paper towels, leaving about 1/2 inch between slices.

Step 3: Place the 3 remaining paper towels over the slices like a paper towel sandwich. Take heavy rolling pin (or large heavy jar if you don’t have a rolling pin) and press down hard and literally squeeze out the moisture from the slices. You may have to turn them, or use a few more fresh paper towels until they almost stop yielding fluid.

Step 4: Now here is the coolest part! Remove the paper towels and sprinkle the slices (which will now be very thin) with your favorite spices. I love Kosher Salt and/or Adobo (your choice); you can use paprika, chili powder, almost anything. Take the rolling pin and literally roll the spices into the slices!!!! Now place the slices, spiced-side down, directly on the cutting board-type surface and lightly sprinkle the backs and re-roll.

Step 5: Place the slices on a perforated material such as a screen, a wire rack, a baking tray with holes, etc., and bake them in a medium temp over (325 – 350) until they are crisp. Don’t let them burn, just brown. EP CRISP CHIPS. THEY WILL WOW YOU!

Step 6: Great to dip in salsas, guacamole, etc. etc. or eat ‘em plain!

Step 7: You do NOT need Pam or sprays of any kind!!!!!!!!!THESE ARE SO DELICIOUS AND CRUNCHY!!!!! It sounds much, much, harder to do than it is.