RACHEL LETT
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.
Aubergine Crisps
SERVES 6
2 aubergine
4 tablespoons olive oil
Ingredients
Preheat the oven to 120°C (248°F) and line a baking tray with parchment paper.
Thinly slice the aubergine into rounds, about the thickness of a pound coin (a mandolin will make quick work of this!).
Lay slices flat on the baking tray, being careful not to overlap.
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).
Allow to cool, and serve with your favourite dips!