Backed eggplant chips

Name: Backed eggplant chips
Cuisine: American
Ingredients: 250 grams brinjal; 1 tbsp chat masala; 1 tsp salt; 1 tbsp red chilli powder; 1 tbsp black pepper powder; 1 tsp turmeric powder; 1 tsp garlic powder; 1 tbsp olive oil for spray; 1 tsp cumin powder; 1 tsp oregano

Bhumika Gandhi @cook_9755604

#foodphotographychallenge
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Bhumika Gandhi @cook_9755604

#foodphotographychallenge
#4weekschallenge

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Ingredients

250 gramsbrinjal
1 tbspchat masala
1 tspsalt
1 tbspred chilli powder
1 tbspblack pepper powder
1 tspturmeric powder
1 tspgarlic powder
1 tbspolive oil for spray
1 tspcumin powder
1 tsporegano

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Steps

1

Cut eggplants diagonally into thick slices.
2

Place eggplant slices, in a single layer, on a large tray lined with paper towel
3

Preheat oven to 180 degree
4

Meanwhile combine all masala In a bowl.
5

Coat the eggplant chips with the oil and spices. Arrange them on a baking tray
6

Place the tray in the oven. When you see the top browning, you can flip the eggplant chips. Bake for about 15-20 minutes until the chips are evenly browned
7

Remove from the oven and allow to cool. Serve with any dip.