Ingredients
Scale
- 1 Medium Eggplant (about 1 lb / 450g): Choose a firm, glossy eggplant with smooth skin. This will be the base of your chips, providing a mild flavor and tender texture that crisps up beautifully.
- 1 Tablespoon Olive Oil (Extra Virgin recommended): Used for coating the eggplant slices, it helps with crisping and adds a subtle, fruity flavor. You can also use avocado oil or another high-heat oil if preferred.
- 1/2 Teaspoon Salt (or to taste): Essential for drawing out moisture (which aids crisping) and enhancing the overall flavor. Kosher salt or sea salt works well.
- 1/4 Teaspoon Black Pepper (freshly ground recommended): Adds a touch of warmth and spice.
- Optional Seasonings (1/4 – 1/2 Teaspoon total): Get creative! Garlic powder, onion powder, smoked paprika, chili powder, dried oregano, nutritional yeast (for a cheesy flavor), or Italian seasoning blends work wonderfully. Choose based on your preference.
Instructions
- Prepare the Eggplant: Wash the eggplant thoroughly under cold running water and pat it completely dry with paper towels. Trim off the stem and the bottom end.
- Slice the Eggplant: This is the most critical step for achieving crispy chips. Using a very sharp knife or, ideally, a mandoline slicer, cut the eggplant crosswise into very thin, uniform rounds – aim for about 1/16th to 1/8th inch (1.5mm to 3mm) thickness. Consistency is key; uneven slices will cook unevenly, resulting in some burning while others remain soggy.
- Salt and Sweat (Optional but Recommended): Arrange the eggplant slices in a single layer on paper towels or a wire rack set over a baking sheet. Sprinkle generously with salt on both sides. Let them sit for 20-30 minutes. You will notice beads of moisture forming on the surface. This process, called sweating, draws out excess water (which inhibits crisping) and can also reduce any potential bitterness in the eggplant. After sweating, thoroughly pat the slices dry with more paper towels, removing as much moisture and excess salt as possible. If you skip this step, your chips may take longer to crisp or might not get as crispy.
- Season the Slices: Place the dried eggplant slices in a medium bowl. Drizzle with the olive oil. Gently toss the slices with your hands or a soft spatula to ensure each slice is lightly and evenly coated. Avoid drenching them in oil; a light coating is sufficient. Sprinkle with pepper and any additional optional seasonings you are using. Toss again to distribute the seasonings evenly.
- Prepare for Microwaving: Line your microwave-safe plate (or the microwave’s turntable) with 2-3 layers of paper towels. This is crucial as the paper towels will absorb the moisture released during cooking, which is essential for achieving crispiness. Arrange the seasoned eggplant slices in a single, non-overlapping layer on the paper towels. Do not crowd the plate; work in batches if necessary. Overlapping will cause the slices to steam instead of crisp.
- Microwave – First Round: Place the plate in the microwave. Cook on HIGH power for 3 to 5 minutes. Microwave wattages vary significantly, so start checking around the 3-minute mark. The slices will start to shrink and dry out.
- Flip and Continue Microwaving: Carefully remove the plate (it will be hot!). Using tongs or your fingers (if cool enough), gently flip each eggplant slice over. The paper towels might be damp; you can replace them with fresh ones if they seem saturated, especially for subsequent batches. Return the plate to the microwave.
- Microwave – Second Round (Watch Closely!): Continue cooking on HIGH power in 1-minute intervals for another 2 to 5 minutes. This stage requires close monitoring. The chips can go from perfectly crispy to burnt very quickly. Watch for the edges to become brown and crispy, and the centers to appear dry. Some thinner slices or edges might cook faster. You can remove individual chips as they become perfectly crisp, placing them on a wire rack, and continue cooking the remaining ones. Total cooking time per batch can range from 5 to 10 minutes, highly dependent on slice thickness, eggplant moisture content, and your microwave’s power.
- Cool for Crispiness: Once the chips look dry and are starting to crisp (they might still feel slightly pliable when hot), carefully remove them from the microwave using tongs and transfer them immediately to a wire cooling rack in a single layer. Do not stack them while hot. The chips will continue to crisp up significantly as they cool completely. This cooling step is essential for maximum crunch.
- Repeat: Repeat the microwaving process (steps 5-9) with the remaining eggplant slices, working in batches until all are cooked. Remember to use fresh paper towels for each batch if needed.
- Serve: Once completely cool and crispy, serve the microwave eggplant chips immediately for the best texture.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 5g