Aubergine Chips with Honey

Ingredients

• 1 largefirm aubergine
• to tastesalt
• to tasteextra-virgin olive oil
• to tastecayenne pepper
• to tastepaprika
• to tastehoney

Instructions

1. 1

   Slice the aubergine

   Cut the aubergine into slices no thicker than 2 mm. A mandoline is ideal, but a sharp, non-serrated knife also works.

2. 2

   Salt the slices

   Arrange the slices on a board or another clean surface and cover them generously with salt.

3. 3

   Let them rest

   Leave the slices for at least 10 minutes, until you can see that they have released water.

4. 4

   Rinse thoroughly

   Rinse the slices well and do not salt them again; they should not need any more.

5. 5

   Brush with oil

   Brush the slices with a very small amount of olive oil. Too much oil will make them take longer to dry in the oven.

6. 6

   Arrange on a tray

   Place the slices next to one another on an oven tray lined with baking paper.

7. 7

   Add the spices

   Sprinkle very lightly and carefully with cayenne, which is quite hot, then add a more generous amount of paprika. If you like, add other spices such as dried oregano, onion powder or garlic powder.

8. 8

   Bake the slices

   Put the tray into an oven preheated to 125°C and bake for 45 minutes.

9. 9

   Check for crispness

   At 45 minutes, check whether the smallest or thinnest slices are ready to remove, then return the others to the oven until done. Most will probably need about 1 hour in total; check frequently from the 45-minute mark so they do not become too dark.

10. 10

    Cool and drizzle

    Let the chips cool completely, then drizzle them lightly with honey just before serving. Adding the honey too far in advance can make them slightly soggy.

What are aubergine chips?

Aubergine chips are thin slices of aubergine baked until dry and crisp, then seasoned as a snack or side. They take inspiration from the familiar idea of vegetable crisps, with honey adding a sweet finish.

This version keeps the slices very thin and bakes them slowly at a low temperature. A little oil and a balance of paprika, cayenne and honey give them savoury, warm and sweet notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 2g protein, 17g carbs, 5g fat.

Aubergine supplies most of the carbohydrates and a little protein, while olive oil contributes most of the fat; honey adds a small amount of sugar and carbohydrate. Pair a portion with a protein-rich main and extra vegetables to make a more balanced plate.

Preparing the aubergine

Firm aubergine: choose one that feels firm to the touch, then slice it as evenly as you can. Slices no thicker than 2 mm help the pieces dry at a similar rate.

Salting: the brief rest draws water to the surface, which the method says also helps with bitterness. Rinse the slices thoroughly afterwards and skip any further salt.

Keeping the slices crisp

A little oil: brush on only a very small amount, as excess oil can slow the drying process. Lay the slices in a single layer on baking paper, with none overlapping.

Low heat: baking at 125°C gives moisture time to evaporate without rushing the browning. If your tray is crowded, bake in batches so the slices have room.

Judging when they are done

Start checking at 45 minutes, as the thinnest or smallest slices may be ready first. Remove those and return the rest to the oven.

The recipe allows for about 1 hour in total for most slices, but thickness and oven performance can affect the timing. Check frequently after the first 45 minutes and take them out before they turn too dark.

Seasoning and serving

Cayenne: use a very light hand, since it can bring plenty of heat. Add more paprika for a milder, fuller spice flavour.

Honey: wait until the chips have cooled completely, then drizzle just before serving. Serve them as a snack or alongside a meal, and keep the honey light if you want the chips to stay crisp.

Recipe notes & tips

• Use a mandoline if you have one, taking care to keep the slices no thicker than 2 mm.
• Rinse away the surface salt thoroughly before baking.
• Brush the slices lightly rather than pouring oil over them.
• Leave space between slices so they dry instead of steaming.
• Check the tray often from 45 minutes, since thinner pieces may finish early.
• Add the honey only once the chips are cool and ready to serve.

Variations

• Dried oregano: sprinkle it over the slices with the paprika for an herby note.
• Onion powder: add a light dusting before baking for a savoury edge.
• Garlic powder: use a small amount with the paprika for extra savoury flavour.
• More paprika: increase the paprika and keep the cayenne minimal for gentler warmth.
• Extra heat: add a little more cayenne, taking care not to overpower the aubergine.

Common mistakes to avoid

• Uneven slices: thicker pieces take longer to dry; aim for slices no thicker than 2 mm.
• Too much oil: the chips can take longer to dry; brush on only a very small amount.
• Overlapping slices: they will not dry evenly; arrange them in a single layer.
• Skipping the rinse: leftover surface salt can make the chips too salty; rinse thoroughly after resting.
• Adding honey early: it can soften the chips; drizzle just before serving.
• Leaving them unchecked: some slices may darken before others; check often after 45 minutes.

How to store

For the best crispness, eat the chips soon after serving. If you have leftovers, store them in an airtight container once fully cool and re-crisp briefly in a low oven if they soften; add honey only after reheating.

Frequently asked questions