Eggplant chips

Since Dave's parents are out of state for the week, we got their CSA box. It was full of lots of yummy veggies. We've eaten the tomatoes and the zucchini (see the Turkey Tacos from a few nights ago). I'm going to make arugula pesto (recipe to be posted upon its completion in a few days). We've had salads. We, sadly, had to give away the beans (we're off all legumes for the time being). Yesterday we had eggplant chips made from the outline of the recipe provided by the farm. Here is my implementation of that recipe.

INGREDIENTS:

• eggplants
• olive oil
• sea salt

DIRECTIONS:

1. thinly slice eggplants.
2. arrange in a single layer on ungreased cookie trays.
3. rub tops of slices with olive oil. sprinkle with salt.
   
4. turn over and rub other side with olive oil. sprinkle with salt.
   
5. place both trays into a preheated 300*F oven.
6. bake for five minutes on one side.
   
7. turn them over.
   
8. bake for another 5-10 minutes on the other side.

You will know they are done when they are browned and crisp and wrinkly, edges up off the tray.

Yield: we only had two small eggplants from the farm, so it only produced two cookie trays full of eggplant slices. it was a nice little snack for the girls and I. Next time, I will make it with way more eggplant for a larger yield.

ALTERNATIVES:

• experiment with different oils.
• experiment with different spice blends.