Baked Hot Honey Eggplant Chips
vegan / dairy free
Crispy, oven-baked eggplant chips drizzled with hot honey for the perfect simple appetizer to make this summer!
When I visit home, I love going to this local restaurant where they serve wood-fired pizzas, delicious drinks, and there STAPLE are these fried eggplant chips with hot honey. They are so freaking delicious, crunchy, and the hot honey is perfection.
This is my take to make these amazing eggplant chips a little healthier by baking them instead of frying. You don’t need that many ingredients to make these, so it’s a great option for a quick and easy appetizer to make all summer long.
Baked Hot Honey Eggplant Chips
ingredients:
1 eggplant
1 tbsp salt
1/4 cup all purpose flour
1/4 cup arrowroot powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 tbsp thyme
1/2 tsp sea salt
1 tsp cracked black pepper
olive oil spray
hot honey
directions:
Preheat oven to 450 F.
Slice the eggplant into 1/8” thick round slices, and then slice them in half. Lay them out in a single layer onto paper towels and sprinkle with salt. Lay another sheet of paper towels on top of them and let sit for 20-30 minutes. This will help take out the moisture, getting them extra crispy.
In a large bowl, mix together the flour, arrowroot powder, garlic powder, onion powder, sea salt and cracked black pepper.
Toss the eggplant slices in the bowl in batches to coat each slice.
Lay a well-greased wire rack on top of a baking sheet. Place the coated eggplant slices on top, careful not o overcrowd them too much. Spray the tops of them with a little olive oil spray.
Bake for 15 minutes, flip them over, and bake for another 5-10 minutes.
Serve with some hot honey drizzled over top, a little more sea salt, cracked black pepper, and fresh thyme. Enjoy!
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