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Aubergine Crisps

Preparation time: 

The flesh of an aubergine is normally used to yield a pale, soft and buttery dish like baba ganoush. Here we experimented and discovered a new side to the aubergine — crisp and golden! You can eat them as they are, like normal crisps, or use them as a vehicle for your favourite low-carb dips.


one serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 120°C (248°F) and line a baking tray with parchment paper.
    2. Thinly slice the aubergine into rounds, about the thickness of a pound coin (a mandolin will make quick work of this!).
    3. Lay slices flat on the baking tray, being careful not to overlap.
    4. Drizzle with olive oil, sprinkle with salt and bake in the oven for 60 minutes until golden and crisp (they will crisp up further as they cool).
    5. Allow to cool, and serve with your favourite dips!

    Bon app! R