1 large, ripe eggplant
2 cups cheese
Preheat oven to 450 degrees and grease a cookie sheet.
Remove the ends from the eggplant and shred in a food processor. Mix eggplant with the egg and cheese. Lump mixture onto the prepared cookie sheet and smooth out to make 8″ circles, roughly 6.
Bake for 12 minutes. Loosen and flip the discs. Bake for another 5 minutes. Once cooked thoroughly, remove from the oven and cut the discs into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. This is an important part of the process to ensure the chips become crisp.
Once dried, sprinkle with seasoning such as popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately as a healthy and light snack or store the eggplant chips for up to one week in an airtight container or resealable