Baked Eggplant Chips

By Bailey1_

Ingredients

• Pesto:
• 1-2 eggplants, preferably Japanese variety
• olive oil
• sea salt
• 2 cups fresh spinach
• 1 cup fresh cilantro
• 1/2 cup cashews
• 1-2 cloves garlic
• olive oil

Preparation

Step 1

Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.

Pesto:

Process spinach, cilantro, cashews and garlic in a food processor. Stream olive oil until desired consistency.