Crisp Aubergine Chips

I seldom eat snack foods especially chips; maybe because I used to work in a snack food industry. I know how much preservatives and MSG they put to make it addicting to your taste buds. ๐Ÿ˜„

So, if I were you, you should try making homemade chips which is more nutritious, economical and preservative-free.


  • 2 average aubergine (500g / 17.6 oz)
  • 3 tbsp butter (melted) or extra virgin coconut oil or olive oil
  • 1 clove garlic
  • 1 tbsp fresh (or dried) rosemary or mixed herbs
  • salt to taste (I used kosher or pink Himalayan)
  • parmesan cheese


  1. Preheat oven to 200 C / Gas mark 6.
  2. Cut aubergine strips thinly and toss with olive oil.
  3. In a medium bowl combine parmesan cheese, garlic, parsley, oregano, salt and pepper. You can add paprika if you like. Add aubergine strips and toss to coat. Lay coated strips on a baking tray.
  4. Bake in preheated oven for 25 minutes, or until crispy.


To prevent chips from going soft, store wrapped in parchment paper or in tissue paper. If you have a food dehydrator, you could also dehydrate the chips at 140F for 8-10 hours.

Enjoy the bites!

Published by life TWOgether

Hello Stranger! We're thrilled you're here. We are Ed and Shay, originally from the Philippines but currently living in Ireland. We are husband and wife, best friends and travel companions. We've set up this personal blog as our travel journal documenting the best and memories of our adventures TWOgether. Please join us in our journey of a lifetime!

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